Old-fashioned crispy battered whitefish

Recipe Marisa Curatolo, Photography Cory Aronec

Recipe Marisa Curatolo, Photography Cory Aronec



2 pounds haddock or cod, sliced into strips

Canola oil for frying


1 egg, slightly beaten

1 cup ice-cold water

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon coarse salt


For batter, in large bowl beat egg with ice water. Slowly add flour, baking soda and salt, and mix well. To cook, heat oil in deep fryer or heavy bottomed saucepan until temperature reaches 350°F on deep-fat thermometer. Dip fish into batter and gently drop into oil. Cook 3 to 4 minutes per side or until golden. Remove with slotted spoon and drain on paper towels. To prevent batter from becoming warm, add several ice cubes. Repeat with remaining fish. Serve immediately with tartar sauce.