"Frying fish is a great option for entertaining large groups of people, because catfish and cod are fairly inexpensive. Fried fish cooks quickly and holds together well, making it ideal for buffet-style gatherings. Make sure that your oil reaches 375°F before you add the fish. If you add it too soon, you’ll get soggy, greasy fish."
1 gallon cooking oil
1 cup all-purpose flour
2 tablespoons Butterball Cajun Seasoning
1 cup club soda
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 1/2 pounds cod filets (3/4-inch thick), cut crosswise into 2-inch wide strips
2 pounds russet potatoes, peeled and sliced into ½-inch wide strips
Malt vinegar
Lemon wedges
Fill Butterball® or Masterbuilt Fryer with oil. Heat to 375°F (approximately 15 to 20 minutes).
Add potatoes and fry until golden brown, about 8 minutes, stirring often. Lift the basket of fries slowly out of the oil and transfer to paper towels to drain. Sprinkle with 1 teaspoon salt.
Whisk flour and club soda in a medium bowl until it forms a smooth batter.
Sprinkle fish with 1/2 teaspoon salt, 1/4 teaspoon pepper and Cajun seasoning. Coat fish in batter and fry until coating is crisp and golden brown and the fish is opaque, about 5 to 6 minutes.
Transfer fish to paper towels and sprinkle with 1/4 teaspoon salt. Serve with vinegar and lemon wedges.