{"id":185161,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/batter-fried-fish\/"},"modified":"2024-11-13T13:46:39","modified_gmt":"2024-11-13T19:46:39","slug":"batter-fried-fish","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/batter-fried-fish\/","title":{"rendered":"Fried Cod"},"content":{"rendered":"<p>For a lot of people over the years, a cod fish fry was a sure sign that the weekend had finally arrived. Eating fish on Friday isn\u2019t a requirement anymore, even for Catholics, but the tradition is established well enough that it still lives on. (Fun fact: For centuries, because religious holidays and fast days drove a demand for fish, cod from the North Atlantic was one of the world\u2019s most valuable trade commodities.)<\/p>\n<p>There\u2019s a reason for the popularity of the fried-fish dinner. Don\u2019t get us wrong: Fried cod makes up only a small portion of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/healthy-cod-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/healthy-cod-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">cod fish recipes<\/a> here at <em>Taste Recipes<\/em>. There are lots of other ways to serve it that are also tasty. But fried fish is just really, really good, and even among the calorie conscious, it\u2019s almost irresistible.<\/p>\n<h2>Ingredients for Fried Cod<\/h2>\n<ul>\n<li><strong>Cod:<\/strong> Cod fillets are lean and moist, making cod one of the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-fish-for-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-fish-for-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\">best fish for frying<\/a>.<\/li>\n<li><strong>Flour:<\/strong> The small quantity of flour in this recipe is used to dredge the cod, helping the batter adhere.<\/li>\n<li><strong>Cornstarch:<\/strong> Cornstarch is usually a thickener, but here it provides the body of the batter. Tempura-style cornstarch batter is lighter than flour-based batter, but still crisp.<\/li>\n<li><strong>Garlic powder and onion powder:<\/strong> The onion and garlic powder bring a subtle base of savory flavor to the batter mixture.<\/li>\n<li><strong>Cayenne pepper:<\/strong> The pinch of cayenne called for in the batter isn\u2019t enough to make it actually hot, but it helps enliven the other flavors.<\/li>\n<li><strong>Paprika:<\/strong> Paprika adds color to the batter, along with a gentle sweet-pepper flavor.<\/li>\n<li><strong>Oregano and thyme:<\/strong> Oregano and thyme add aromatic herbal notes to the batter and complement the delicate flavor of the cod.<\/li>\n<li><strong>Club soda:<\/strong> The club soda in this recipe provides the liquid component of the batter, and its bubbles also act as a leavening agent to keep the batter light.<\/li>\n<li><strong>Oil for deep frying:<\/strong> The <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oil-to-fry-fish\/\" data-name=\"www.tasteofhome.com\/article\/best-oil-to-fry-fish\/\" data-module=\"content engagement\" data-position=\"embedded links\">best oils for frying fish<\/a> have a neutral flavor and a high smoke point, and you have several to choose from.<\/li>\n<li><strong>Orange marmalade:<\/strong> Orange marmalade brings a sweet and fruity note to the unusual dipping sauce.<\/li>\n<li><strong>Prepared horseradish:<\/strong> The sharp, pungent flavor of horseradish is balanced by the sweetness of the marmalade in the dipping sauce.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the cod<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073985\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Fried-Cod-Fish_TOHD24_17029_KristinaVanni_1.jpg?fit=700%2C1024\" alt=\"Taste Recipes Fried Cod Fish photo of dredging the cod in flour.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Rinse the cod fillets in cold water, then pat them dry. In a large shallow dish, toss the flour and the fish, one piece at a time, shaking off any excess flour.<\/p>\n<h3>Step 2: Make the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073986\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Fried-Cod-Fish_TOHD24_17029_KristinaVanni_2.jpg?fit=700%2C1024\" alt=\"Taste Recipes Fried Cod Fish photo of making the batter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a shallow bowl, combine the cornstarch, garlic powder, onion powder, salt, cayenne pepper, paprika, oregano, thyme and club soda to make a light batter.<\/p>\n<h3>Step 3: Batter and fry the fish<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073987\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Fried-Cod-Fish_TOHD24_17029_KristinaVanni_3.jpg?fit=700%2C1024\" alt=\"Taste Recipes Fried Cod Fish photo of fried fish.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a cast-iron or other heavy skillet with a heavy bottom and high sides, heat 1 inch of oil. Warm the oil over medium heat until a drop of batter sizzles in the oil. Dip the floured fillets in the cornstarch batter, then fry them until the fish just begins to flake easily with a fork, two to three minutes per side.<\/p>\n<h3>Step 4: Make the dipping sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073988\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Fried-Cod-Fish_TOHD24_17029_KristinaVanni_4.jpg?fit=700%2C1024\" alt=\"Taste Recipes Fried Cod Fish photo of making the dipping sauce.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Combine the marmalade and prepared horseradish to make a dipping sauce, and serve it alongside the fried cod.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073989\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Fried-Cod-Fish_TOHD24_17029_KristinaVanni_5.jpg?fit=700%2C1024\" alt=\"Taste Recipes Fried Cod Fish photo of the finished recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Fried Cod Variations<\/h2>\n<ul>\n<li><strong>Switch to beer batter:<\/strong> The light cornstarch batter used in this recipe is good, though nontraditional. If you prefer a classic-style batter, try the beer batter from this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/beer-battered-fish-recipe\/\" data-name=\"www.tasteofhome.com\/recipes\/beer-battered-fish-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\">beer-battered cod recipe<\/a> instead. That will give you the traditional flavor and appearance, and you can use nonalcoholic beer if you wish. Club soda works too, though you\u2019ll lose the signature flavor that beer brings to the batter.<\/li>\n<li><strong>Try a different fish:<\/strong> Fried cod is great, but if it doesn\u2019t fit into your budget for the week, you have lots of good alternatives. Haddock is a frequent substitute, and tilapia and catfish would also work well. If you like to fish, or have friends who do, walleye, pike, eelpout (a freshwater cod relative) and most small panfish are also good for frying.<\/li>\n<li><strong>Bring the homemade tartar sauce:<\/strong> Like the cornstarch batter, the marmalade-horseradish dipping sauce is decidedly nontraditional. It\u2019s surprisingly good (do try it at least once), but if you can\u2019t wrap your head around it, there\u2019s always <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-tartar-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-tartar-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">classic tartar sauce<\/a>. The homemade kind is brighter and more flavorful than store-bought, and you have the option of fine-tuning the flavors to suit your palate.<\/li>\n<\/ul>\n<h2>How to Store Fried Cod<\/h2>\n<p>If you have leftovers from your cod fish fry, refrigerate them immediately after the meal in a food-safe container with a tight-fitting lid. Cornstarch batter doesn\u2019t absorb as much oil as flour-based batter, but you should still line the bottom of the container with a paper towel to absorb any excess.<\/p>\n<h3>How long will fried cod keep?<\/h3>\n<p>Cooked fish stays safe to eat for three to four days in the refrigerator after it\u2019s cooked, as long as it was refrigerated promptly.<\/p>\n<h3>Can I make fried cod ahead of time?<\/h3>\n<p>It\u2019s not ideal. The batter will be crisp and the fish at its moist and delicate best at the moment it leaves the hot oil. A cod fish fry happens pretty quickly, with this recipe taking just 15 minutes from start to finish, so advance prep doesn\u2019t save much time. Your best bet, if you have a time constraint, is to focus on prepping your side dishes ahead of time and cooking the fish fresh.<\/p>\n<h3>Can I freeze fried cod?<\/h3>\n<p>Again, freezing the leftovers isn\u2019t a great option. You can reheat fried fish in your oven or air fryer, which restores some of the batter\u2019s original texture, but you run the risk of the fish being overcooked. You can freeze the uncooked fish, though, for quick meals. Lay the battered fish on a parchment-lined sheet pan, making sure the portions don\u2019t touch. Freeze the whole pan of fish, then pack the portions into bags or freezer-safe containers. They\u2019ll keep for one to three months, depending on how well they\u2019re packaged, and they can be cooked from frozen.<\/p>\n<h2>Fried Cod Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073990\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Fried-Cod-Fish_TOHD24_17029_KristinaVanni_6.jpg?fit=700%2C1024\" alt=\"Taste Recipes Fried Cod Fish photo of the finished recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Why didn\u2019t the batter stick to my cod?<\/h3>\n<p>The most likely reason is that you didn\u2019t dry the fillet pieces well enough. If your fish is already damp, the batter is prone to sliding right off it. Blot the fish dry really, really well before you dredge it in the flour. You may also have had too much flour clinging to the cod, in which case the batter will adhere to the flour but the flour won\u2019t stick to the fish. The end result is a big glop of batter falling from the fish. If the fish is dry enough, and you shake off the excess flour, you should be fine.<\/p>\n<h3>How many pieces should I cook at one time?<\/h3>\n<p>That\u2019s a hard question to answer with confidence, because it really depends on the size of your skillet and the amount of oil it takes to bring it up to a depth of 1 inch. A short answer is \u201ca few pieces less than you think,\u201d and a better answer is \u201cif the oil doesn\u2019t bubble fiercely, that\u2019s too many.\u201d<\/p>\n<p>The best answer of all is to use a thermometer. Make sure the oil is in the range of 350\u00b0 to 365\u00b0F when you start putting the fish in. When it drops to 330\u00b0, stop adding more. Once those pieces are cooked and golden, wait for the oil to rebound to its starting temperature before you add more fish.<\/p>\n<h3>Why is my fish sticking to the bottom of the skillet?<\/h3>\n<p>A couple of things could be happening. One, your oil may not be hot enough (see above). Another is that you may be working too quickly. If you hold each piece of fish so that it\u2019s just immersed in the oil at one end, the batter will swell and puff a little. If you then gently lower the rest into the hot oil, it should have long enough for a slight crust to form before you let go (in restaurants, this is called \u201cswimming\u201d the fish). That slight crust keeps the pieces from sticking. If you just plop the pieces into the oil, they may make contact with the bottom of the skillet and get stuck before the batter sets.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Whether I&#8217;m fixing cod fillets or my husband&#8217;s catch of the day, this fish fry batter makes the fish golden and crispy. Club soda gives it a different twist, and the sweet and zippy sauce complements the fish nicely. \u2014Nancy Johnson, Connersville, Indiana<\/p>\n","protected":false},"author":7061,"featured_media":2107923,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304021,304333,304328,304177,304292,304338,304433,307049,303966,304408,304368,303887,306848,304268,304350,324623,304388,304020,304395,304005,304398,304150,303883],"categories-v2":[308599,308991,308984,308481,309457,308305,308992,308833,310085,308495,308813,308745,308478,309603,259483,309001,309177,308752,308594,308782,308549,308797,309434,308476],"coauthors":[343387],"recommended_recipes":[{"post_title":"What Are the Best Types of Fish for Frying?","post_link":"\/article\/best-fish-for-frying\/","post_image":"\/wp-content\/uploads\/2019\/03\/fish-fry-entrees-SQ-TOHFM23_PU5328_P2_MD_09_14_1b.jpg"},{"post_title":"Pan-Fried Breaded Trout","post_link":"\/recipes\/pan-fried-breaded-trout\/","post_image":"\/wp-content\/uploads\/2025\/03\/Pan-Fried-Breaded-Trout_EXPS_TOHD25_3995_JonathanMelendez_01.jpg"},{"post_title":"Fried Lemon Fish","post_link":"\/recipes\/lemon-batter-fish\/","post_image":"\/wp-content\/uploads\/2025\/01\/Fried-Lemon-Fish_EXPS_TOHD24_10179_OrlyCatz_06.jpg"},{"post_title":"Beer-Battered Fish","post_link":"\/recipes\/beer-battered-fish-recipe\/","post_image":"\/wp-content\/uploads\/2024\/05\/Beer-Battered-Fish_EXPS_TOHcom23_272889_P2_MD_04_27_5b.jpg"},{"post_title":"Best Fried Fish Sandwich","post_link":"\/recipes\/fried-fish-sandwich\/","post_image":"\/wp-content\/uploads\/2025\/03\/EXPS_TOHD24_279511_SarahTramonte_6.jpg"},{"post_title":"Oven-Fried Fish & Chips","post_link":"\/recipes\/oven-fried-fish-chips\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps194908_SD163614B12_01_8b-6.jpg"},{"post_title":"Tomato-Basil Baked Fish","post_link":"\/recipes\/tomato-basil-baked-fish\/","post_image":"\/wp-content\/uploads\/2018\/01\/Tomato-Basil-Baked-Fish_EXPS_SDJJ18_28581_D02_09_5b.jpg"},{"post_title":"Crispy Beer-Battered Fish","post_link":"\/recipes\/crispy-beer-battered-fish\/","post_image":"\/wp-content\/uploads\/2017\/09\/Crispy-Beer-Battered-Fish_exps134025_SD2401785B12_01_6bC_RMS.jpg"},{"post_title":"Crumb-Topped Baked Fish","post_link":"\/recipes\/crumb-topped-baked-fish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps46108_SD1785597D29A-2.jpg"},{"post_title":"Oven-Fried Fish","post_link":"\/recipes\/oven-fried-fish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7550_CS0170C8.jpg"},{"post_title":"Fish Fry Recipes","post_link":"\/collection\/fish-fry-recipes\/","post_image":"\/wp-content\/uploads\/2017\/08\/exps134025_SD2401785B12_01_6b-5.jpg"},{"post_title":"Mom's Fried Fish","post_link":"\/recipes\/mom-s-fried-fish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24936_TH10603D35C.jpg"},{"post_title":"Nut-Crusted Fried Fish","post_link":"\/recipes\/nut-crusted-fried-fish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10613_QC10054C18B.jpg"},{"post_title":"Breaded Fish Sandwiches","post_link":"\/recipes\/breaded-fish-sandwiches\/","post_image":"\/wp-content\/uploads\/2017\/09\/Breaded-Fish-Sandwiches_exps44923_THHC1757658D61C_RMS.jpg"},{"post_title":"Oven-Fried Fish Nuggets","post_link":"\/recipes\/oven-fried-fish-nuggets\/","post_image":"\/wp-content\/uploads\/2017\/09\/Oven-Fried-Fish-Nuggets_exps35083_THD143241C01_22_5bC_RMS.jpg"},{"post_title":"Baked Fish","post_link":"\/recipes\/baked-fish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1770_HFBZ1081941C68.jpg"},{"post_title":"Moist Baked Fish","post_link":"\/recipes\/moist-baked-fish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31751_CFT1191211D47-1.jpg"},{"post_title":"Fried Fish Nuggets","post_link":"\/recipes\/fried-fish-nuggets\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10356_LM963641C55A.jpg"},{"post_title":"Oven-Fried Catfish","post_link":"\/recipes\/oven-fried-catfish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18583_LT10287D53.jpg"},{"post_title":"Citrus Baked Fish","post_link":"\/recipes\/citrus-baked-fish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps36082_C1113263D49B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Batter-Fried-Fish_EXPS_TOHD24_17029_KristinaVanni_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/batter-fried-fish\/","name":"Fried Cod","datePublished":"2018-01-01","dateModified":"2024-09-02","prepTime":"PT10M","cookTime":"PT5M","totalTime":"PT15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Batter-Fried-Fish_EXPS_TOHD24_17029_KristinaVanni_7.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Fridays aren't fasting days anymore, but fried cod fish is still a great way to kick off the weekend. This recipe isn't as heavy as the classic version, so it's more in keeping with modern sensibilities.","recipeIngredient":["1\/2 pound cod fillet","2 tablespoons all-purpose flour","2 to 3 tablespoons cornstarch","1\/4 teaspoon garlic powder","1\/4 teaspoon onion powder","1\/4 teaspoon salt","1\/4 teaspoon cayenne pepper","1\/4 teaspoon paprika","1\/8 teaspoon dried oregano","1\/8 teaspoon dried thyme","1\/3 cup club soda","Oil for deep-frying","1\/4 cup orange marmalade","1 to 2 tablespoons prepared horseradish"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the cod","text":"Rinse the cod fillets in cold water, then pat them dry. In a large shallow dish, toss the flour and the fish, one piece at a time, shaking off any excess flour.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Fried-Cod-Fish_TOHD24_17029_KristinaVanni_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the batter","text":"In a shallow bowl, combine the cornstarch, garlic powder, onion powder, salt, cayenne pepper, paprika, oregano, thyme and club soda to make a light batter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Fried-Cod-Fish_TOHD24_17029_KristinaVanni_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Batter and fry the fish","text":"In a cast-iron or other heavy skillet with a heavy bottom and high sides, heat 1 inch of oil. Warm the oil over medium heat until a drop of batter sizzles in the oil. Dip the floured fillets in the cornstarch batter, then fry them until the fish just begins to flake easily with a fork, two to three minutes per side.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Fried-Cod-Fish_TOHD24_17029_KristinaVanni_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the dipping sauce","text":"Combine the marmalade and prepared horseradish to make a dipping sauce, and serve it alongside the fried cod.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Fried-Cod-Fish_TOHD24_17029_KristinaVanni_4.jpg?fit=700,1024"}],"recipeYield":"2 servings","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 346 calories","fatContent":"12g fat (1g saturated fat)","cholesterolContent":"43mg cholesterol","sodiumContent":"420mg sodium","carbohydrateContent":"42g carbohydrate (25g sugars","fiberContent":"1g fiber)","proteinContent":"19g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":6,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCherries"},"reviewBody":"<p>Why oh why don't I learn to read the comments? The batter was like soup and I tried it anyway and it turned out to be fish mush, total catastrophe. Next time I'll try the suggestions here for less soda and more flour and see how it goes. Don't try this at home. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenGoggles"},"reviewBody":"This was great! The soda amount could be a little less.[1\/4 c.]","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenGoggles"},"reviewBody":"This was great! The soda amount could be a little less.[1\/4 c.]","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedButterfly"},"reviewBody":"My husband loves fish, I don't, but try to fix it during lent.  We both give this recipe a \"thumbs up\".","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCherries"},"reviewBody":"I tried this recipe because my son is allergic to eggs. I have used it with fish and chicken nuggets. My kids absolutely love it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBowtie"},"reviewBody":"The flavor of the batter was great but mine was extremely thin.  If made again, I would use a lot less soda.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"17029","romance_copy_dek":"Fridays aren't fasting days anymore, but fried cod fish is still a great way to kick off the weekend. 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