Ingredients:

  • 4 Cod fillets (approx. 6–7 oz / 175–200 g each), skin removed, patted very dry
  • 1 cup (240 ml) full-fat buttermilk
  • 1 Tbsp (15 ml) hot sauce (Optional)
  • 2 tsp fine sea salt (divided)
  • 1 tsp freshly ground black pepper (divided)
  • 5 cups (180 g) All-Purpose Flour
  • ½ cup (60 g) Cornstarch
  • 1 tsp (5 g) Baking Powder
  • 1 Tbsp (15 g) Smoked Paprika
  • 1 tsp (5 g) Garlic Powder
  • 1 tsp (5 g) Onion Powder
  • 4–6 cups (approx. 1.5–2 litres) of high smoke-point frying oil (Canola, Peanut, or Vegetable oil)
  • Flake salt (for finishing)

Instructions:

  1. Prepare the Fish and Marinade (The Buttermilk Bath): Ensure the cod fillets are completely dry with paper towels. In a shallow dish, combine buttermilk, hot sauce, 1 tsp salt, and ½ tsp pepper. Submerge the cod fillets entirely. Cover and refrigerate for 30 minutes to tenderize the fish and create a tacky surface.
  2. Assemble the Crispy Dredge: In a second shallow dish, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, 1 tsp salt, and ½ tsp pepper until uniform.
  3. Execute the Double Dredge Technique: Remove a cod fillet from the buttermilk, letting excess drip off. Immediately place it into the dry dredge mixture and press the mixture firmly onto all sides (First Coat). Dip the floured fish back into the remaining buttermilk for 2–3 seconds (a quick dip). Return the fillet to the dry dredge mixture and press firmly again, ensuring a thick, shaggy crust forms (Final Coat). Place the coated fillets on a clean wire rack to rest for 10–15 minutes while you heat the oil; this step is crucial for the coating to set.
  4. Heat the Oil and Test Temperature: Fill a heavy-bottomed pot with oil to a depth of at least 2 inches. Heat the oil over medium-high heat until it reaches a stable temperature of 350°F (175°C). Use a thermometer and maintain this temperature throughout frying.
  5. Fry the Cod: Carefully lower 2 fillets at a time into the hot oil using tongs, ensuring the pot is not overcrowded. Fry for 4–5 minutes, turning once halfway through, until the coating is deeply golden brown and audibly crisp. The fish is done when the internal temperature reaches 145°F (63°C).
  6. Drain and Season: Transfer the fried cod to a clean wire rack lined with paper towels (this prevents steaming). Immediately sprinkle the hot fish liberally with flake salt. Repeat with the remaining fillets and serve immediately with chips and tartar sauce.