Battered Cod

2 cups flour, unbleached plus more for dredging
coarse sea salt
¼ tsp. baking soda
4 cups canola oil
2 lb skinless cod fillets, cut into 4 pieces

For serving:
Marie Rose Sauce
Kitty O'Shea Sauce
Tartar Sauce

Place 1¾ cups water in the bowl of an electric mixer fitted with the whisk attachment. Turn mixer on low speed and beat in flour, ½ tsp. salt, and baking soda. Strain through a fine mesh sieve set over a large bowl.

Heat oil in a large saucepan over medium-high heat until it reaches 360°F on a deep-fry thermometer.

Place 1 cup flour in a shallow dish. Working with one piece of cod at a time, dredge cod in flour and then place in batter to coat, shaking off any excess. Carefully place in heated oil. Fry until golden and crisp, about 7 minutes. Transfer cod to a wire rack and sprinkle with salt.

Repeat process with remaining fish and batter. Serve immediately with desired sauces.

Makes 4 servings.