Light and Crispy Fried Cod with Spicy Orange Dip
This lighter version of classic fried cod uses a fizzy batter for extra crunch, paired with a tangy orange-horseradish sauce.
- Prep10 min
- Cook5 min
- Total15 min
- DifficultyEasy
- Servings2
Even if Fridays are no longer strictly meat-free, there's something special about starting the weekend with perfectly fried cod. This recipe lightens up the traditional dish by using a cornstarch-and-club-soda batter that creates an incredibly crispy crust without absorbing too much oil.
The fish stays moist and flaky inside, while the dipping sauce—a simple mix of orange marmalade and prepared horseradish—adds a sweet and spicy kick that cuts through the richness. Ready in just 15 minutes, it's an easy weeknight dinner that feels like a treat.
Ingredients
Servings
Converted amounts are rounded.
Method
- Rinse the cod fillets under cold water and pat them thoroughly dry with paper towels. In a shallow dish, toss each piece of fish with the flour, one at a time, shaking off any excess.
- In a separate shallow bowl, whisk together the cornstarch, garlic powder, onion powder, salt, cayenne, paprika, oregano, thyme, and club soda until you have a smooth, light batter.
- Pour oil into a heavy skillet (cast-iron works well) to a depth of about 1 inch. Heat over medium heat until a drop of batter sizzles immediately when added. Dip each floured fillet into the cornstarch batter, letting any excess drip off.
- Carefully place the battered fish in the hot oil and fry until golden brown and the fish flakes easily with a fork, about 2 to 3 minutes per side. Drain on paper towels.
- While the fish cooks, stir together the orange marmalade and prepared horseradish in a small bowl to make the dipping sauce. Serve the fried cod hot with the sauce on the side.
💡 Tips
- For extra crispiness, let the battered fish rest for 5 minutes before frying.
- Use a thermometer to keep the oil at 350°F for even cooking.
- If you don't have club soda, substitute with sparkling water or beer.
Inspired by a recipe from Taste of Home