Serves 6

Ingredients:

For the Cod:

• 6 cod fillets (about 150–180g each), skinless and boneless
• Salt and pepper
• Juice of ½ lemon

For the Batter:

• 180g (1½ cups) plain flour
• 1½ tsp baking powder
• 1 tsp salt
• ½ tsp paprika (optional, for color)
• 1 large egg
• 250ml (1 cup) cold sparkling water or cold beer

For Coating:

• ½ cup plain flour (for dredging)

For the Tray:

• Olive oil or neutral oil (e.g. sunflower) for brushing

---

Instructions:

1. Preheat and Prepare:

• Preheat fan oven to 200°C (390°F).
• Line a large baking tray with parchment paper and lightly brush with oil.

2. Season the Cod:

• Pat cod fillets dry with kitchen paper.
• Season with salt, pepper, and a little lemon juice.
• Let sit for 10 minutes while you prepare the batter.

3. Make the Batter:

• In a bowl, mix flour, baking powder, salt, and paprika.
• Crack in the egg and add cold sparkling water (or beer). Whisk until smooth and thick enough to coat the back of a spoon. Do not overmix.
• Let rest 5–10 minutes.

4. Coat the Fish:

• Lightly dredge each fillet in plain flour, shaking off excess.
• Dip each piece into the batter, letting excess drip off.

5. Bake:

• Place battered fillets on the prepared tray, leaving space between them.
• Spray or brush tops with a little oil for crispiness.
• Bake for 18–22 minutes, flipping halfway through carefully.
  • Fish is done when golden, crisp, and flakes easily with a fork.

Serving Ideas:

Serve with:

• Oven chips or wedges
• Tartar sauce and lemon wedges
• Mushy peas or a simple green salad

Batter not crispy? Quick Fix (if the cod is already cooked):

If the cod is fully cooked but the batter is soggy:

1. Use a broiler (grill):
   • Set your oven to broil/grill on high.
   • Place the fish on a wire rack over a baking tray.
   • Broil for 2–3 minutes, watching closely until the batter crisps up.
2. Use a hot pan or air fryer:
   • Pan-fry in a lightly oiled, hot nonstick pan for 1–2 minutes per side.
   • Or reheat in an air fryer at 200°C (390°F) for 5–7 minutes.