Crispy Deep Fried Cod Fish Food

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.

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.

CRISPY FRIED FISH

Steps:

• In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
• In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
• In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.

CRISPY FRIED FISH BURGER RECIPE

Steps:

• Get your dredging station ready: Sift flour onto a plate and spread out. To another plate, add panko, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, onion powder, paprika, thyme, cayenne pepper, and garlic powder, whisking to combine. In a bowl, whisk egg. Set aside.
• Cut cod into two equal pieces and pat dry with a paper towel. Sprinkle with remaining 1/4 teaspoon of salt.
• Dredge each piece of cod in flour, coating all around, shaking off excess.
• Then, dip cod into whisked egg, shaking off excess
• Finally, dredge cod in panko bread crumbs, coating all around, pressing to adhere. You can place on a plate while you are getting your oil ready.
• Place the canola or vegetable oil into a large heavy-duty pot with high/tall sides suitable for frying (I used a high sided cast-iron pot).Note: Use enough oil to come up to 2 inches up the side of the pot. To monitor your oil temperature, a candy and deep-fry thermometer clipped to the side of the pot (with the tip submerged in the oil) is a great tool to use.
• Heat the pot of oil over medium heat. You want an oil temperature of about 360 degrees Fahrenheit.Note: Oil may drop in temperature when fish is placed in there, but try to keep it around that temperature.
• Gently lower each piece of cod into the oil, away from you, and cook for 3 minutes. Carefully turn the cod pieces and continue to cook for another 3 minutes or until cod is cooked through, is opaque, and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: Depending on the thickness of the cod pieces, you may have to cook longer.
• When cooked, carefully remove cod from the oil (a spider strainer works great for removing the cooked cod).Optional: Place cod on a cooling rack over a baking sheet to drain of any excess grease for a minute or two, if necessary (though, mine weren't greasy).
• Sprinkle cod with additional salt (if desired).
• Mix all ingredients together in a bowl until well incorporated.
• Mix all ingredients together in a bowl, stirring to combine.
• Assemble fish burgers: toast buns (if you like), spread the cut side of each bun with tartar sauce, place piece of fish on bottom buns, top with coleslaw (and any of the other garnish options (if you like), and place top buns over top (with tartar sauce on the inside) to form your fish burgers. Serve and enjoy!

CRISPY FRIED FISH

Steps:

• In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
• In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
• Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

FISH FRY

Steps:

• Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
• Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
• When the fish is evenly golden all over, remove and drain on brown paper sacks.
• Suggested: 3 disposable pie tins .

CRISPY DEEP FRIED COD

Steps:

• Cut the fish into approximately 7x2 inch pieces.
• Mix the flour, baking powder and dry mustard together.
• Heat the oil to 400 degrees.
• With a mixer, blend the flour mixture, water, egg, sugar and salt.
• Dip each fillet completely into the batter.
• Quickly drop in the hot oil and fry for 5 minutes or until dark golden brown.
• Drain on paper towels.
• Serve and enjoy!

CRISPY FISH AND CHIPS

Steps:

• Preheat the oil in a large pot to 300 degrees F. Preheat the oven to 350 degrees F. Line a tray with paper towels.
• Cut the potatoes into large wedges, about 10 per potato. Fry the potatoes for around 4 minutes. (They will be soggy.) Remove them to the lined tray and pat them dry. Turn the oil to 375 degrees F.
• Meanwhile, sprinkle the fish all over with salt. Combine 1/2 cup flour and 1 teaspoon turmeric on a plate, then season with salt. Dredge the fish in the flour mixture and let sit on the plate. Mix the baking soda with the remaining 2 cups flour and 2 teaspoons turmeric in a second bowl. Season well with salt. Slowly whisk in the beer until the batter has a pancake-batter consistency (you might not use it all). Fold in the egg whites. Adjust with more or less flour or beer as needed.
• Line a sheet tray with a wire rack. Fry the potatoes at 375 degrees F until crispy, about 4 minutes. Transfer to the rack and season with salt immediately. Hold the chips in the oven while you fry the fish.
• Lower the fry oil to 250 degrees F and line a plate with paper towels. Pat the excess flour from the fish, then coat in the batter. Gently lower the fish into the oil and fry until golden brown and the fish is cooked through, 3 to 4 minutes. Transfer the fish to the lined plate and season with salt. Serve with Tartar Sauce, chips and lemon wedges.
• Combine the mayonnaise, pickles, capers, peppers, lemon zest, lemon juice and dill in a medium bowl. Season with salt and pepper and mix until combined.

CRISPY DEEP-FRIED COD FISH

Steps:

• Mix the flour and dry mustard together.
• Heat the oil to 400 degrees.
• Cut the fish into approximately 7x2" wedges.
• With a mixer, blend the flour mixture, water, egg, sugar and salt.
• Dip each fillet into the batter coating generously.
• Quickly drop in the hot oil.
• Fry each fillet until dark golden brown (about 5 minutes); remove and drain ENJOY!

FRIED FISH

Steps:

• Heat oven to 200 degrees F.
• Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees.
• In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning.
• Whisk in the beer until the batter is completely smooth and free of any lumps.
• Refrigerate for 15-60 minutes.
• Lightly dredge fish strips in cornstarch.
• Working in small batches, dip the fish into batter and immerse into hot oil.
• When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
• Drain the fish on a roasting rack.
• Allow oil to return to 350 degrees between batches.

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.

FLORIDA-INSPIRED FRIED FISH SANDWICH

Steps:

• For the slaw: In a medium mixing bowl, combine the mayonnaise, scallions, buttermilk, capers, vinegar, lemon juice, Fresno chile, green and red cabbages and plenty of salt and pepper. Allow to sit in the refrigerator while you prepare the other ingredients.
• For the fish: Sprinkle a generous amount of salt and pepper on a plate. Place the fish on the plate and turn several times to coat all over. Set aside.
• Pour 2 inches of oil in a large skillet with high sides. Heat to 350 degrees F over medium-high heat.
• In medium bowl, add the turmeric, 1 cup of the flour, salt to taste and enough beer so that the batter is the consistency of thick pancake batter. Whisk until smooth. In a baking dish, put the remaining flour. Add the fish to the flour and coat all over. Working with one piece of fish at a time, shake off any excess flour, then add to the batter. Coat well, allowing any excess batter to drip off.
• Add the fish to the oil and fry, flipping about halfway through, until both sides are golden, 4 to 6 minutes total depending on the thickness of your fish. Adjust the heat as necessary during cooking. Transfer the fish to a paper towel-lined plate as done and season with salt.
• Top each bottom bun with slaw, then with a piece of fish and then with more slaw. Top with the top buns. Serve.

SUPER CRISPY FRIED FISH FINGERS WITH EASY HOMEMADE TARTAR SAUCE

Steps:

• Make the tartar sauce: In a small bowl, combine the mayonnaise, pickle relish, dill, lemon juice, shallot, and lemon zest and season with salt and pepper to taste. Make the fish: Fill a medium skillet with 1 to 2 inches of oil and heat to 375°F. Line a platter or baking sheet with paper towels and top with a wire rack. While the oil heats, pat the fish dry and season with salt and pepper. In a medium bowl combine flour, cornstarch, Old Bay, and baking powder and season with a generous pinch of salt and pepper. Transfer ¼ cup of the dry mixture to a sealable plastic bag. Add the fish to the bag and toss to coat. Add ¾ cup of the seltzer to the remaining dry ingredients in the bowl and whisk until smooth. It should be the consistency of thin pancake batter. Add more seltzer if necessary. Add the fish to the batter, tapping off excess flour first, and turn to coat. One piece at a time, add the fish to the oil, allowing excess batter to drip off before adding to the pan. Cook, turning once, until golden and crisp, 6 to 7 minutes. Drain on prepared rack and sprinkle with salt. Serve right away with lemon wedges and tartar sauce.