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Battered White Fish

Tender white fish fillets coated in a light sour cream batter and pan fried until crisp. A traditional style comfort dish that keeps the fish moist and juicy inside.

25 minEasyServes 4380 cal/serving

RussianDinnerStovetopStandardHigh ProteinNut-FreeShellfish-FreePork-FreeAlcohol-Free

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Ingredients

  • 1.5 lbs cod fillet, cut in strips
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/4 cup sour cream
  • 1 tsp salt
  • 1/2 tsp black pepper, ground
  • 1/3 cup vegetable oil

Instructions

  1. 1

    Pat 1.5 lbs cut in strips cod fillet dry with paper towels and season with half of the 1 tsp salt and 1/2 tsp ground black pepper.

  2. 2

    In a medium bowl, whisk together 2 beaten large eggs, 1/4 cup sour cream, remaining 1 tsp salt, and remaining 1/2 tsp ground black pepper until smooth.

  3. 3

    Whisk 1 cup all-purpose flour into the egg mixture until a smooth batter forms.

  4. 4

    Heat 1/3 cup vegetable oil in a large skillet over medium-high heat until shimmering.

  5. 5

    Dip each piece of 1.5 lbs cut in strips cod fillet into the batter to coat thoroughly, then transfer to the hot oil.

  6. 6

    Fry for 3 to 4 minutes per side until golden brown and internal temperature reaches 145 degrees F.

  7. 7

    Drain on paper towels and serve hot.

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Questions

What is Battered White Fish?

Tender white fish fillets coated in a light sour cream batter and pan fried until crisp. A traditional style comfort dish that keeps the fish moist and juicy inside. This reference files it under Russian dinner: made on the stovetop, rated easy and about 25 minutes start to finish.

What internal temperature should Battered White Fish reach?

For Battered White Fish, the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Why pat it dry first in Battered White Fish?

Step 1 reads: "Pat 1.5 lbs cut in strips cod fillet dry with paper towels and season with half of the 1 tsp salt and 1/2 tsp ground black pepper." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for sour cream in Battered White Fish?

The entry for Battered White Fish calls for 1/4 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I use a different white fish instead of the fish in Battered White Fish?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Battered White Fish uses 1.5 lbs cod fillet, cut in strips.

Can I make Battered White Fish dairy-free?

Yes. The dairy in Battered White Fish is 1/4 cup sour cream. Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

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