Traditional Battered Cod with Hand Cut French Fries

Serves: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 4 2-3oz golden harvest battered cod
  • 5 large Russet potatoes, peeled or well scrubbed, if leaving leaving the skin on
  • 1 quart peanut oil
  • Kosher salt
  • 1 lemon cut into wedges
  • 2 tblsp chopped fresh parsley


Tartar Sauce:

  • 1/3 cup mayonaise
  • 2 tblsp minced dill pickle
  • 1 tsp capers
  • 1 tsp miced garlic clove
  • 1 tblsp fresh lemon juice
  • ¼ tsp salt
  • ¼ tsp black pepper

Mix all ingredients together and set aside.



  1. Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.
  2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325° F. Line a baking sheet with paper towels and set aside.
  3. Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.
  4. Increase heat of the oil to 350 F
  5. Fry the cod for 5 ½ to 6 ½ minutes then remove and place on a wire rack
  6. Increase the heat of the oil to 375° F.
  7. Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt and serve hot.
  8. Arrange on platter or basket with tartar sauce and lemon then garnish with parsley.