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Cod: Crispy Horseradish-Battered Fried Fish

Source of Recipe


From "365: No Repeats" by Rachael Ray






List of Ingredients



• Vegetable oil, for frying
  
• 2-1/2 cups complete pancake mix (the kind that needs only water)
  
• 1 heaping tablespoon prepared horseradish
  
• 2 pounds fresh cod, cut into 4- to 6-ounce pieces
  
• Salt and freshly ground black pepper
  
• .
  
• -- Watercress-Cucumber Tartar Sauce --
  
• 1-1/4 cups mayonnaise
  
• 2 rounded tablespoons sweet pickle relish
  
• 1 half-sour pickle, finely chopped
  
• 2 Tbsp finely chopped onions
  
• 2 Tbsp chopped fresh dill
  
• Juice of 1/2 lemon
  
• 1 bunch watercress, finely chopped
  
• 1/4 large English or seedless cucumber, finely chopped
  
• A few drops of hot pepper sauce
  






Instructions



1. Pour about 2 inches of vegetable oil into a large skillet. Place the skillet over a large burner and heat the oil over medium-high heat. To check if the oil is hot enough, drop in a 1-inch cube of white bread. The bread should brown in a 40 count.
   
   
2. While the oil is heating up, make the batter for the fish: In a wide mixing bowl, combine 2 cups of the pancake mix, 1-1/4 cups water, and the horseradish. Place the remaining 1/2 cup of pancake mix in another wide mixing bowl. Arrange the batter and the bowl of dry pancake mix near the cooktop and the heating oil. Line a plate with a few sheets of paper towels and keep it within reach.
   
   
3. Season the fish with salt and pepper, then toss it in the dry pancake mix, coat evenly, and shake off the excess. The pancake mix will help the batter stick to the fish. Add the fish to the batter, flipping it around in the batter with a fork. You want the fish to be completely coated. Remove the fish from the batter, carefully place it in the hot oil, and fry for 4 to 5 minutes on each side, until deep golden. Remove from oil and drain on the paper towels.
   
   
4. While the fish is frying, make the watercress-cucumber tartar sauce: In a bowl, combine the mayonnaise, pickle relish, chopped pickle, onions, dill, lemon juice, watercress, chopped cucumber, salt, pepper, and some hot pepper sauce.
   
   
5. To serve, top the crispy horseradish-battered fried fish with the watercress-cucumber tartar sauce. Serve with store-bought frozen waffle-cut fries, prepared to package directions, and oil-and-vinegar dressed slaw.
   
   Makes 4 servings.