Bonnies Crispy Oven Fried Cod Fish Food

CRISPY OVEN FRIED COD

Steps:

• Preheat oven to 500*F.
• Combine bread crumbs, cornmeal, salt and cayenne in a large sealable plastic bag and shake to mix.
• Season fish with salt and pepper on both sides and working with 1 piece at a time, put fish in bag and shake to coat well with crumbs.
• Dip fish in eggs, then shake in crumbs again to coat.
• Transfer to a plate Heat 3 TBs oil in a 23 inch heavy oven proof skillet over high heat until hot but not smoking.
• Fry fish until undersides are golden brown, about 1 minute.
• Turn over, add remaining 3 TBS oil, an cook one minute more.
• Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.

BONNIE'S CRISPY OVEN-FRIED COD FISH

Steps:

• 1. Pre-heat oven to 475 degrees and set the oven rack to second-lowest position.
• 2. Mix the cornmeal, bread crumbs, and seasonings in the first shallow bowl. Beat the eggs in the second shallow bowl. Add one piece of fish to the DRY bowl, coat well and remove and dip the fish in the WET bowl. Return to the DRY bowl and coat again. Do this with all the fish pieces. It is a 3-step process: dry, wet, finishing with dry. Transfer all breaded fish to a plate.
• 3. Heat the oil in a large cast iron skillet, or any oven-proof skillet. Cast iron just browns better. Fry the underside of the fish until it is brown 1 or 2 minutes, then turn and fry the other side. When all of the pieces are browned, put the skillet and the fish in the hot oven. Bake about 5 or 6 minutes until just cooked through.
• 4. Here is what it looks like. Serve immediately.
• 5. I have an excellent recipe for tartar sauce posted on this site. https://www.justapinch.com/recipe/utahn/tartar-sauce/spread
• 6. Cook's tip: Pie plates make great shallow breading dishes. Next time I plan on using white cornmeal. I fry a lot of catfish using white cornmeal, and we prefer it over the yellow. It is not as coarse. I will let you know what happens when I do. Enjoy!

CRISPY OVEN-FRIED COD

Steps:

• Preheat oven to 500°F.
• Combine bread crumbs, cornmeal, salt, and cayenne in a large sealable plastic bag and shake to mix.
• Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in bag and shake to coat well with crumbs. Dip fish in eggs, then shake in crumbs again to coat. Transfer fish to a plate.
• Heat 3 tablespoons oil in a 12-inch heavy ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking, then fry fish until undersides are golden brown, about 1 minute. Turn over, add remaining 3 tablespoons oil, and cook 1 minute more. Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.

CRUSTY OVEN-FRIED FISH

Steps:

• Preheat oven to 180 degrees Celsius.
• Combine breadcrumbs, Parmesan and oregano on a large plate, and place flour and egg in separate bowls.
• Dip fish, one piece at a time, into flour; shake off excess. Then dip into egg to coat lightly, and coat well with breadcrumb mixture. Repeat with other pieces of fish.
• Place fish on a plate, cover with plastic wrap, and chill for 15 minutes.
• While fish is chilling, place oil in a large roasting pan in oven and heat until a cube of bread turns golden brown in 20 seconds.
• Carefully place fish into hot oil in pan in oven. Cook for approximately 3 minutes, then turn fish carefully. Cook further 3-4 minutes until golden brown.
• Remove pan from oven and transfer fish to paper towel to drain.
• Serve with a salad and lemon wedges.

CRISPY OVEN-FRIED COD FISH

Steps:

• Preheat oven to 475 degrees (set oven rack to second-lowest position).
• In a large heavy ziploc plasic bag combine bread crumbs, cornmeal, seasoning salt, lemon pepper, cayenne and garlic powder; shake the bag to mix (can use a shallow bowl).
• In a shallow bowl slightly beat the eggs.
• Adding one piece of fish at a time to the bag, coat well with the mixture, then remove and dip the fish in the eggs, then return to the bag to coat the fish again, repeat for all of the cod pieces; transfer to a plate.
• Heat about 3 tablespoons oil in a large 12-inch ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking.
• Fry the fish until the undersides are golden brown (about 1 minute).
• Turn over and add in another 3-4 tablespoons oil; cook another 1 minute more.
• Place the skillet in the oven and bake for about 5-6 minutes or until JUST cooked through.

OVEN-FRIED FISH & CHIPS

Steps:

• For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving., Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast until golden brown, stirring occasionally, 40-45 minutes. , Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs., Sprinkle cod with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes., Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.