Battered Cod with Marie Rose Sauce

Servings: 6
Preparation Time: 20 minutes
Start to Finish Time: 50 minutes

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Dublin-born chef Cathal Armstrong, a 2006 Food & Wine Best New Chef, brings his culinary expertise to Alexandria, Virginia, with a sophisticated take on the classic fish-and-chips dish—Battered Cod with Marie Rose Sauce. 

Highlights: 

• Perfectly crisp batter: The cod is coated in a light, golden batter that crisps up beautifully, offering a delicate crunch while letting the fish’s natural flavors shine through. 

• Moist, tender cod: Inside the crisp exterior, the cod remains moist, flaky, and perfectly cooked, with the batter soaking up just enough flavor to enhance the experience. 

• Marie Rose Sauce: Known in some areas as cocktail sauce or seafood sauce, Marie Rose is a classic British condiment made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice, and black pepper. In Armstrong’s version, this sauce provides the perfect balance of creamy richness and tangy zest, with a hint of heat from Tabasco and a refreshing brightness from lemon juice. The sauce not only complements the fried cod but enhances it, giving every bite a delightful, layered flavor. 

• Elevated simplicity: Though simple in preparation, the dish delivers big, bold flavors, with the delicate fish, crispy batter, and tangy sauce coming together in perfect harmony. 

• Wine pairing recommendation: A crisp, citrusy Sancerre is suggested as the ideal companion, cutting through the richness of the batter and sauce while amplifying the dish’s fresh, vibrant qualities. 

Cathal Armstrong’s version of Battered Cod with Marie Rose Sauce transforms a traditional British favorite into a modern culinary experience, blending tradition with sophistication for a truly memorable meal. 

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Ingredients:

Marie Rose Sauce:
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon fresh lemon juice
1 teaspoon Tabasco sauce
Batter:
1 3/4 cups water
2 cups flour, plus more for dusting
1 pinch salt
1/4 teaspoon baking soda

Fry:
1 quart vegetable oil, for frying
2 pounds cod fillets, skinless, cut into 4-inch pieces

The batter transforms into a perfect crust for the fish in the batter soaks
up enough of the fish flavor to be a meal on its own. The cod is
perfectly cooked. This is a simple dish with a big taste result.

SUGGESTED WINE PAIRING: A bright, crisp, citrusy Sancerre.

Instructions:

MARIE ROSE SAUCE:
In a bowl, whisk the mayonnaise with the ketchup, lemon juice
and Tabasco.

Batter:
Pour the water into a large bowl. Using a hand-held electric mixer
at low speed, beat in the 2 cups of flour, 1/2 teaspoon of salt and
the baking soda.
STRAIN the batter into another bowl.

FRY:
In a large saucepan, heat the oil to 360°F. MAKE CERTAIN
THAT THE OIL IS STEADY AT 360°F.

Line a rack with paper towels. Dust 5 pieces of cod with flour,
then tap off the excess. Dip the cod in the batter, scraping the
pieces lightly against the side of the bowl to remove excess
batter, and add to the hot oil.

Fry over moderate heat until golden and crisp, about 7 minutes.
Using a slotted spoon, transfer the fish to the rack. Repeat with
the remaining fish and batter (MAKE CERTAIN THAT THE OIL IS
STEADY AT 360°F).

Sprinkle with salt and serve at once with the sauce.