Fried Cod Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 500g fresh cod fillets, cut into large pieces
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh basil, for garnish
• 1/4 cup thinly sliced red chili peppers, for garnish (optional)
• 1/4 cup thinly sliced green onions, for garnish

• Pat the cod fillets dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped parsley, and chopped green onions. Mix well.
• Rub the olive oil all over the cod fillets, then rub the herb mixture onto the fillets, ensuring they are evenly coated. Season the fillets generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Let the cod rest at room temperature for 10 minutes to allow the flavors to penetrate.

• In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Mix well.
• Gradually add water to the flour mixture, stirring until you achieve a smooth, thick batter. The batter should coat the back of a spoon but still be pourable.

• Dip each cod fillet into the batter, ensuring they are fully coated. Let any excess batter drip off.

• In a deep fryer or large skillet, heat oil to 180°C (350°F). Fry the battered cod fillets in batches for about 3-4 minutes per side, or until they are golden brown and crispy. Be careful not to overcrowd the fryer or skillet.
• Use a slotted spoon to remove the cod fillets from the oil and transfer them to a plate lined with paper towels to drain any excess oil.

• In a small bowl, combine the fresh lemon juice with a pinch of salt and black pepper. Mix well.

• Transfer the fried cod fillets to a serving plate. Drizzle the lemon juice mixture over the fillets. Garnish with chopped fresh basil, thinly sliced red chili peppers (if using), and thinly sliced green onions.
• Serve immediately with your favorite dipping sauce, such as tartar sauce or lemon wedges.