Cod Fish N Chips with Tangy Tartar Sauce

Prep Time 30-35 min. | Medium
Thaw in refrigerator.
*Prepare Salt & Pepper Fries per separate cooking instructions provided.

1. Add about 1 inch of vegetable oil to med. sauce pot and preheat for 5 min. Heat oil to about 350°F. NOTE: oil should not be smoking.
2. Meanwhile, combine contents of wet and dry batter bags with 1/4 tsp. kosher salt in a med. mixing bowl and whisk to combine. If needed, add 1 Tbsp. of water at a time until the mixture has the consistency of cake batter.
3. Pat cod fillets dry with paper towel. Slice each fillet into 2 strips.
4. Once oil has come to temperature, dip cod strip into batter, covering completely. Allow excess batter to drip off.
5. Immediately pan fry 3 pieces of battered cod at a time, cook for 2-3 min. per side or until golden brown and crispy (internal temp. 145°F). Place on paper towel to drain excess oil.
6. Massage bag of tartar sauce to combine and serve with cod and Salt & Pepper Fries.

Prep Time 30-35 min. | Large
Thaw in refrigerator.
*Prepare Salt & Pepper Fries per separate cooking instructions provided.

1. Add about 1 inch of vegetable oil to med. sauce pot and preheat for 5 min. Heat oil to about 350°F. NOTE: oil should not be smoking.
2. Meanwhile, combine contents of wet and dry batter bags with 1/2 tsp. kosher salt in a med. mixing bowl and whisk to combine. If needed, add 1 Tbsp. of water at a time until the mixture has the consistency of cake batter.
3. Pat cod fillets dry with paper towel. Slice each fillet into 2 strips.
4. Once oil has come to temperature, dip cod strip into batter, covering completely. Allow excess batter to drip off.
5. Immediately pan fry 3 pieces of battered cod at a time, cook for 2-3 min. per side or until golden brown and crispy (internal temp. 145°F). Place on paper towel to drain excess oil.
6. Massage bag of tartar sauce to combine and serve with cod and Salt & Pepper Fries.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.