Crispy Cod With Malt Vinegar Food

CRISPY COD WITH MALT VINEGAR

Steps:

• Preheat oven to 425°F. Place a wire rack over a baking sheet; lightly coat rack with cooking spray.
• Pat fillets dry; season with salt and pepper. Combine flour and seafood seasoning in a shallow bowl. Beat egg in a second shallow bowl. Place crushed cornflakes in a third shallow bowl.
• Dredge each piece fish in flour; shake off excess. Next, dip in egg and then dredge in cornflakes; turn to coat. Place on prepared pan; repeat with remaining ingredients. Bake until fish is firm and flakes easily with a fork, 15-18 minutes. Serve drizzled with malt vinegar.
• Serving size: 1 fish fillet and 1 tsp vinegar

AIR FRYER COD

Steps:

• Salt and pepper the cod filets.
• Create a breading station for the fish. In one bowl add the flour. In the second bowl whisk together the eggs and salt. In the last bowl add the Panko, parmesan cheese, old bay seasoning, and garlic powder.
• First dip the cod in the flour.
• Then in the egg mixture.
• And lastly in the Panko.
• Spray the bottom of your basket with olive oil. Place the fish in the basket of your air fryer. Cook at 400 degrees for 10 minutes. Carefully flip the fish. Continue to cook for 3-5 minutes or until the internal temperature reaches 145 degrees.

CRISPY COD WITH MALT VINEGAR

Steps:

• Preheat oven to 425°F. Place a wire rack over a baking sheet; lightly coat rack with cooking spray.
• Pat fillets dry; season with salt and pepper. Combine flour and seafood seasoning in a shallow bowl. Beat egg in a second shallow bowl. Place crushed cornflakes in a third shallow bowl.
• Dredge each piece fish in flour; shake off excess. Next, dip in egg and then dredge in cornflakes; turn to coat. Place on prepared pan; repeat with remaining ingredients. Bake until fish is firm and flakes easily with a fork, 15-18 minutes. Serve drizzled with malt vinegar.

ENGLISH-STYLE FISH AND CHIPS

Steps:

• Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
• Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
• Crank the oil temperature up to 375 degrees F.
• In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
• Tartar Sauce:
• 1 cup mayonnaise
• 1 tablespoon chopped capers
• 1 tablespoon chopped cornichons
• 2 tablespoons finely chopped flat-leaf parsley leaves
• 1/2 lemon, juiced
• Dash hot sauce
• In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
• Yield: about 1 1/4 cups

CRISPY COD WITH LENTILS

Steps:

• Preheat the oven to 375˚. Combine the carrots, leeks and 1 cup water in a medium saucepan; season with salt. Bring to a boil, then reduce to a simmer and cook, stirring, until the carrots are tender, about 5 minutes (add a few tablespoons of water if necessary). Add the lentils and cook, tossing, until hot, 2 to 3 minutes. Remove from the heat. Add 2 tablespoons each vinegar and olive oil; toss. Season with salt and pepper. Set aside.
• Meanwhile, season the cod all over with salt and pepper. Combine the mustard and garlic in a bowl; spread on one side of the fish. Combine the breadcrumbs and parsley in a shallow bowl. Press the mustard side of the fish into the breadcrumb mixture to coat.
• Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the cod crumb-side down; cook until golden brown, about 3 minutes (rotate the skillet as needed for even browning). Carefully flip the fish, transfer the skillet to the oven and bake until cooked through, 8 to 10 minutes.
• Meanwhile, toss the arugula in a large bowl with the remaining 1 teaspoon each vinegar and olive oil; season with salt and pepper. Divide among plates; top with the lentil mixture. Serve with the cod.

COD GOUJONETTES WITH SALT AND MALT VINEGAR AIOLI

Steps:

• Fill the fryer with oil and heat to 375 degrees F. Preheat the oven to 200 degrees F.
• Cut the cod into 1-by-3-inch strips, using a sharp knife.
• Combine the flour, seafood seasoning, baking soda and a pinch salt in a medium bowl. Make a well in the center and gently pour in the beer. Mix until just combined. Working in batches, coat the fish generously in the batter.
• Fry the fish in batches until golden brown and crispy, turning the fish over to make sure they fry evenly, about 5 minutes. Transfer immediately to paper towels to blot the excess oil. Season with salt while the fish are still very hot.
• Arrange the fish on a baking sheet lined with a cooling rack, and insert a cocktail toothpicks into each piece. Hold in the oven until ready to serve.
• Serve with a small dollop of the Salt and Malt Vinegar Aioli on top of the fried cod.
• Whisk together the mayonnaise, vinegar, parsley and garlic in a medium bowl until combined. Stir in the salt, adding more to taste, if needed. Reserve until ready to use.

CLASSIC FISH AND CHIPS

Steps:

• Cut potatoes lengthwise into ½-inch strips.
• Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
• Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each
• other.) Skip the next step if you're not using a basket.
• Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
• Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
• Place potatoes in single layer on cookie sheet and keep warm.
• Repeat with remaining potatoes.
• Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
• Mix flour and salt.
• Mix baking soda and vinegar.
• Stir vinegar mixture and water into flour mixture; beat until smooth.
• Dip fish into batter, allowing excess batter to drip into bowl.
• Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
• Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.

CRISPY FISH AND CHIPS

Steps:

• Preheat oven to 250°F.
• Prepare batter: Mix flour, cornmeal, old bay, and salt together.
• Add ale and mix well.
• Batter should be thin.
• Heat oil in deep fryer.
• DO NOT FILL TO TOP.
• The potatoes and the fish will cause the oil to bubble.
• Allow room for the oil to rise.
• Cook 1/4 of the potatoes until golden brown, about five minutes.
• Drain on paper towels.
• Place in warmed oven.
• Repeat process until potatoes are done.
• Season with salt and pepper.
• Dip fish in batter, allowing excess to drip off.
• Fry in batches until golden brown, about 5 to 8 minutes.
• Drain on paper towels.
• Keep warm in oven until all fish are cooked.
• Season with salt and pepper.
• Serve with a sprinking of malt vinegar.