Crispy on the outside, tender on the inside.

Lingcod is a great fish to fry. The meat is white, lean, and firm. It holds up well in hot oil. Pancake batter makes a thick, crisp shell. The batter puffs up and turns golden brown. The fish inside stays moist. You don’t need a fryer. A deep pan or skillet works fine.

This is simple, old-school cooking. Use fresh lingcod when you can. Frozen will work too. Thaw it fully and pat it dry. Cut the fish into finger-length strips. Dip each one in batter. Fry in small batches so the oil stays hot. Drain on paper towels. Serve with tartar sauce or lemon wedges.

Ingredients

• Lingcod fillets, skin removed
• Salt, to taste
• Pancake batter, prepared
• Vegetable or canola oil, for frying

Instructions

1. Prep the fish. Cut into finger-length strips. Season with salt.
2. Heat the oil. 350–375°F in a deep pan or fryer.
3. Batter. Dip each piece, letting excess drip off.
4. Fry. Lower into hot oil. Cook 3–5 minutes until golden brown and cooked through. Turn as needed.
5. Drain. On paper towels.
6. Serve. Hot, with tartar sauce or lemon wedges.