When the weight of the day feels heavy, there’s something undeniably comforting about a homemade meal that sizzles with freshness. Enter my Cajun Tempura Fish & Chips—a delightful twist on the classic that tantalizes your taste buds with each crispy bite. I first experimented with this recipe after a particularly chaotic work week, longing for the joys of a satisfying dinner that could whisk me away from the ordinary.
Imagine the sound of golden fish fillets crackling in hot oil, seasoned to perfection with a bold sprinkle of Tony Chachere’s Creole Seasoning. As the aroma fills your kitchen, you’ll feel transported to a cozy seaside shack, where the culinary magic happens. Paired with crispy potato wedges drizzled in a rich garlic butter, this dish promises to elevate your weeknight dinners into something truly special.
Whether you’re treating family or reconnecting with friends over good food, my Cajun Tempura Fish & Chips is not just a meal; it’s a celebration of the flavors that make us happy. Let’s dive into this easy yet impressive recipe that will surely become a new favorite!
Why is Cajun Tempura Fish & Chips a Must-Try?
Comforting Delight: Combining crispy tempura batter with melt-in-your-mouth fish brings ultimate satisfaction to your meal.
Zesty Flavor: The kick from Tony Chachere’s Creole Seasoning infuses each bite with a delightful heat you’ll crave.
Easy to Make: A simplified frying method ensures even beginners can confidently whip this up.
Perfect for Gatherings: Great for family dinners or impressing guests, this dish has universal appeal.
Versatile Side Dish: Pair with your favorite dipping sauce, or enjoy it as a main attraction alongside a fresh salad.
Experience culinary joy with my recipe, and turn your kitchen into a personal seafood haven!
Cajun Tempura Fish & Chips Ingredients
For the Fish
• 2 lbs cod – cut into large pieces; choose fresh for the best flavor.
• Cooking oil – for frying, opt for a high-smoke point oil like canola or peanut.
• Tony Chachere’s Creole Seasoning – to taste, this adds a zesty kick that pairs perfectly with the fish.
• Italian Seasoning – to taste, enhances the overall flavor profile.
• 1 tsp paprika – provides a beautiful color and a hint of smokiness.
For the Batter
• 1 cup flour – helps create that perfect crispy coating.
• ¼ cup cornstarch – contributes to additional crispness in the tempura batter.
• 1½ tsp baking powder – gives the batter a light, airy texture.
• 1½ tsp Tony Chachere’s Creole Seasoning – enhances the tempura flavor for harmonious seasoning.
• ½ tsp paprika – further deepens the flavor of the batter.
• 1 cup cold club soda – or sparkling water, chills the batter for a lighter texture.
For the Potato Wedges
• 2 lbs potatoes – cut into wedges; Russets work best for fluffiness and crisp.
• 4 tbsp olive oil – helps to achieve that golden, crispy exterior.
• 4 tbsp butter – adds richness to the garlic butter sauce.
• 2 tbsp minced garlic – delivers aromatic depth and flavor.
• 3 tbsp chopped parsley – for a fresh, vibrant finish.
• ½ tsp Tony Chachere’s Creole Seasoning – a final touch to tie all flavors together.
• ½ cup grated Parmesan – for that nutty goodness in the garlic butter mixture.
These components come together to create a dish that will elevate your dinner table and become your go-to homemade favorite!
How to Make Cajun Tempura Fish & Chips
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Pat and Season: Start by patting dry the cod pieces with paper towels. This helps achieve a crispy texture later. Sprinkle with Tony Chachere’s Creole Seasoning and Italian seasoning to your taste, ensuring every piece is well-seasoned.
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Prepare the Batter: In a mixing bowl, whisk together the flour, cornstarch, baking powder, and seasonings. Gradually stir in the cold club soda until just combined; remember, it’s okay if there are a few lumps. The batter should be thin and drippy!
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Heat the Oil: Heat cooking oil in a heavy-bottomed pot to 375°F. A thermometer is great for ensuring the perfect frying temperature, which leads to that delicious crispy finish.
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Dredge and Fry Fish: Dredge your seasoned fish pieces in dry flour, shake off the excess, then dip into the batter. Carefully lower them into the hot oil in batches, frying until golden brown (about 4-5 minutes). Remove and set aside on a wire rack.
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Adjust Oil Temperature: Lower the heat of the oil to 320°F in preparation for frying your potato wedges.
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Soak Potatoes: Cut the potatoes into wedges and place them in cold water to soak until you’re ready to fry, which helps to remove excess starch.
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Dry the Wedges: Once you’re ready, drain the cold water and dry the potato wedges thoroughly with paper towels. This ensures they fry up crispy and delicious.
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First Fry: In batches, fry the potato wedges for about 10 minutes. Drain them on a wire rack set over a sheet pan to avoid sogginess, and repeat with the remaining wedges.
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Crisp the Wedges: Increase the fryer temperature back to 375°F and fry the potato wedges again for 2-3 minutes, or until they reach a crispy, golden brown. Remove from the oil and place on a wire rack to drain.
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Make the Garlic Butter: In a small saucepan over medium heat, melt the butter and olive oil. Once melted, reduce the heat to low and add minced garlic, cooking for about 3 minutes until fragrant. Turn off the heat and stir in chopped parsley.
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Coat the Wedges: Pour the garlic butter mixture over the fried wedges, then sprinkle with grated Parmesan. Toss until all the wedges are evenly coated and delicious!
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Garnish and Serve: Finish off this Cajun Tempura Fish & Chips by garnishing the fish and chips with fresh lemon juice and chopped parsley. Serve immediately with a side of tartar sauce for dipping—enjoy your culinary creation!
Optional: Pair with a zesty dipping sauce for an extra flavor boost!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Cajun Tempura Fish & Chips
Room Temperature: Serve immediately for the best flavor and texture. If left out, consume within 2 hours to maintain food safety.
Fridge: Store leftover Cajun Tempura Fish & Chips in an airtight container for up to 3 days. Reheat to crispiness in the oven for best results.
Freezer: For longer storage, freeze the cooked fish and potato wedges separately in freezer bags. They can last up to 2 months. Reheat from frozen, adding a few extra minutes to cooking time.
Reheating: Reheat in a preheated oven at 375°F for about 10-15 minutes to restore that delightful crispiness you love!
Make Ahead Options
These Cajun Tempura Fish & Chips are perfect for meal prep enthusiasts! You can season the fish and prepare the batter up to 24 hours in advance, refrigerating them separately to maintain the quality of the ingredients. Simply pat the fish dry and sprinkle with Tony Chachere’s Creole Seasoning and Italian seasoning before placing it in an airtight container. For the wedges, cut the potatoes, soak them in cold water, and store them in the fridge for up to 3 days. This helps remove excess starch and keeps them fresh. When you’re ready to enjoy your meal, fry the fish and wedges as instructed, guaranteeing that they’re just as delicious and crispy as if made fresh that day!
What to Serve with Cajun Tempura Fish & Chips?
Savor the perfect side dishes that transform this dish into a delightful feast bursting with flavor and textures.
- Garlic Butter Bread: This warm, crusty bread is perfect for mopping up leftover garlic butter sauce from the potato wedges.
- Coleslaw: A refreshing, tangy coleslaw adds a crunchy contrast, balancing the dish’s rich flavors and enhancing the meal experience.
- Lemon Wedges: Bright and zesty, fresh lemon wedges offer a pop of acidity that elevates the flavors of the Cajun seasoning and fried fish.
- Tartar Sauce: Creamy and tangy, this classic condiment brings a cool, savory note that pairs wonderfully with the crispy fish.
- Corn on the Cob: Sweet, buttery corn enhances the comfort food vibe of the meal, adding a touch of summer to your dinner table.
- Sweet Potato Fries: These fries provide a slightly sweet counterpoint to the savory fish, creating a delightful balance in flavors and colors.
- Beer: A crisp pale ale complements the spicy notes of the fish and cleanses your palate between bites, making each one even more enjoyable.
- Chili Lime Rice: Fluffy rice with a hint of chili and lime can be a great side, providing a delightful texture and flavor contrast to the crispy fish and chips.
Cajun Tempura Fish & Chips Variations
Feel free to let your creativity shine by customizing this recipe with exciting twists and flavors.
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Spicy Cajun: Add diced jalapeños or a splash of hot sauce to your batter for an extra kick. The heat will play beautifully with the rich fish.
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Herb-Infused Wedges: Toss potato wedges with fresh rosemary and thyme before frying for a fragrant herbal note. This adds a rustic charm and depth of flavor.
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Panko Crunch: Use panko breadcrumbs instead of flour for the fish coating. The result? An even crunchier texture that elevates every bite!
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Sweet Potato Delight: Substitute regular potatoes for sweet potatoes, giving your dish a touch of sweetness and vibrant color. An unexpected twist that offers a different layer of flavor.
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Beer Batter: Swap club soda for a light lager in the batter for even more flavor. This classic method gives the fish an irresistible crunch and a deep, golden color.
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Vegetable Medley: Add veggies like zucchini or bell peppers to the frying mix. They’ll become tender and flavorful, making your dish more colorful and nutritious.
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Vegan Version: Replace the fish with firm tofu, marinating it in Creole seasoning before battering. It’s a great option that retains that delightful crunch.
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Garlic Parmesan Fries: Mix extra garlic and Parmesan with the potato wedges before serving. This will elevate the savory flavors and create a truly decadent side dish.
Expert Tips for Cajun Tempura Fish & Chips
- Choose Fresh Fish: Use fresh cod fillets for the best flavor and texture. Frozen fish can become mushy after frying.
- Perfect Batter: Don’t over-mix the batter; a few lumps are okay. This results in a light, crispy texture for your Cajun Tempura Fish & Chips.
- Temperature Matters: Keep an eye on the oil temperature. If it’s too hot, the outside will burn before the inside cooks; if it’s too cool, you’ll end up with soggy fish.
- Drain Properly: Always place fried items on a wire rack to prevent steam build-up, which makes them soggy.
- Season Wisely: Taste your batter and potato wedges after frying; adjust the seasoning with Tony Chachere’s Creole Seasoning to suit your palate.
Cajun Tempura Fish & Chips Recipe FAQs
How do I select the best cod for this recipe?
Absolutely! Look for fresh cod fillets that are moist and have a clean ocean scent. Avoid fish with dark spots or an off smell, as these can indicate spoilage. When at the market, firm, bright-white flesh with a shiny skin is a good sign that you’ve found a winner.
What’s the best way to store leftovers?
Very! Store your leftover Cajun Tempura Fish & Chips in an airtight container in the fridge for up to 3 days. For the best texture when reheating, preheat your oven to 375°F and heat for about 10-15 minutes until they regain their crispiness.
Can I freeze Cajun Tempura Fish & Chips for later?
Absolutely! To freeze, cool the fish and potato wedges completely, then place them in separate freezer bags. They can last for up to 2 months in the freezer. When you’re ready to enjoy, reheat directly from frozen, adding a few extra minutes to the cooking time to ensure they are thoroughly heated.
What should I do if the batter turns out too thick?
The more the merrier! If your batter is too thick, you can gently stir in a little extra cold club soda or sparkling water to loosen it up. Aim for a thin, drippy consistency that lightly coats the back of a spoon. Remember, a few lumps are totally fine; they will create a more textured, crispy finish!
Are there any dietary considerations I should keep in mind?
Absolutely! If you’re cooking for guests, it’s always wise to ask about food allergies. This recipe contains fish and gluten from the flour. If you need a gluten-free option, you can substitute the flour with a gluten-free flour blend. Just ensure all other ingredients, including seasonings like Tony Chachere’s, are also gluten-free.
Can I use other types of fish for this recipe?
Very! While cod is a wonderful choice, you can easily substitute it with other white fish like haddock, tilapia, or even catfish for a fun twist! Just ensure the fillets are of similar thickness so they cook evenly.
Cajun Tempura Fish & Chips: A Flavor-Packed Twist
Ingredients
Equipment
Method
- Pat and season the cod pieces with Tony Chachere’s Creole Seasoning and Italian seasoning to taste.
- Prepare the batter by whisking flour, cornstarch, baking powder, and seasonings, then stir in cold club soda.
- Heat cooking oil to 375°F in a heavy-bottomed pot.
- Dredge seasoned fish in dry flour, dip in batter, and fry until golden brown (about 4-5 minutes).
- Lower oil temperature to 320°F for frying potato wedges.
- Soak potato wedges in cold water to remove excess starch, then drain and dry thoroughly.
- Fry potato wedges in batches for about 10 minutes, then drain on a wire rack.
- Increase oil temperature to 375°F and fry potato wedges again for 2-3 minutes until crispy.
- Make garlic butter by melting butter and olive oil, then adding minced garlic and parsley.
- Pour garlic butter over fried wedges, toss with grated Parmesan, and serve.
- Garnish with lemon juice and parsley, and serve immediately with tartar sauce.