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.
Nutrition Facts : Calories 634.3 calories, Carbohydrate 69.3 g, Cholesterol 95.3 mg, Fat 24.4 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 3.4 g, Sodium 832.7 mg, Sugar 4.6 g
FRIED COD FOR FISH AND CHIPS WITH TARTAR SAUCE
Simple and Yummy! We think it's better than Ivar's fish and chips which is the best fast food fish and chips in the USA! Try this Recipe #406770 with it. ***Please note that the nutrition facts are a little misleading - you will not be using all of the flour/salt dredge mixture and most of the shortening will still be in the pan when you are done cooking.***
Provided by Secret Agent
Categories Toddler Friendly
Time 15m
Yield 6 pieces, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Cut each fillet into 3 pieces and dry on paper towels.
- Heat the fat until the end of a wooden spoon bubbles, about 375*.
- Mix flour with salt and pepper in a flat dish.
- Mix egg and water in a bowl.
- Dredge cod pieces on all sides and shake off excess flour.
- Dip dredged pieces into egg wash and shake off excess egg.
- Dip into flour once again and shake off excess flour.
- Fry in hot fat until the pieces are nicely browned.Don't crowd the pan. Depending on the thickness of the fish it could take 2 to 5 minutes. Try to turn no more than once.
- Drain on paper towels and serve with a lemon wedge, Recipe #406770 and fries.
CRISPY DEEP-FRIED COD FISH
The secret here is to use soybean oil and the flour/dry mustard mix to achieve this wonderful crispy flavor.
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
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!
CRISPY OVEN FRIED COD
Serve this with crispy oven roasted fries for a quick take on fish and chips. Yumm! (much healthier than the deep fried version as well)
Provided by MarieRynr
Categories < 30 Mins
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 460.9, Fat 25.1, SaturatedFat 3.8, Cholesterol 166.7, Sodium 756.5, Carbohydrate 21.7, Fiber 1.9, Sugar 0.6, Protein 36.2
CRUNCHY BATTER FRIED FISH (NO BEER)
I had great reviews with my other fish recipe recipe #104409. But I'm always striving to improve. I did some experimenting, and this fish batter is great! Serve it with recipe #104661, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it's delish!
Provided by BETHANY T.
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
- Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
- Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
- In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
- Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
- Cut fish into portion sizes and remove any pin bones, and pat dry.
- Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
- Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
- Cook the fish one or two pieces at a time until golden brown.
- Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
- Serve while hot.
CRISPY FISH AND CHIPS
Use Cod a nice hearty white fish! Make sure the potatoes are towel dried before frying. You can save time and fry in 2 pans.I like the malt vinegar, but you can serve with tartar sauce. If you have left over batter dip a sliced sweet onion and fry (Onion Rings) ** Thes are accepted for the Cajun Region based on the seasonings used as they are very indicative of the way Fish and Chips is made in Louisiana**
Provided by Rita1652
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2574.1, Fat 221, SaturatedFat 28.8, Cholesterol 124.7, Sodium 278.4, Carbohydrate 89.2, Fiber 9.7, Sugar 3, Protein 62.2
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.
CRISPY FRIED FISH
Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g
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