Crispy Lemon Codfish Food

CRISPY LEMON CODFISH

Steps:

• Gather the ingredients.
• In a large nonstick frying pan , heat butter and olive oil over medium heat.
• Set up a breading station with two shallow dishes. Beat the egg whites and set them in one dish. Spread out panko breadcrumbs in a thin layer in another shallow dish.
• Dip the cod first in the egg whites, then in the panko, pressing lightly to help the breadcrumbs adhere. Season with salt and pepper.
• Sauté the coated fillets in the butter-olive oil mixture until golden, about 3 minutes.
• Flip and cook on the other side until cooked through. The fish will be opaque and flake easily with a fork. If using an instant-read or meat thermometer, the internal temperature should reach 145 F.
• In a small saucepan, heat the lemon juice and vinegar over medium-low heat until the mixture is reduced by half, about 6 minutes.
• Stir in butter and salt.
• Drizzle sauce lightly over the crispy codfish fillets. Serve and enjoy!

CRISP BAKED LEMON COD

Steps:

• Preheat oven to 400 degrees. Combine rice cereal, oil, parsley, zest, and salt.
• Set a wire rack on a rimmed baking sheet. Press fish in crumb mixture, turning to coat. Transfer to wire rack. Bake until golden brown and cooked through, 14 to 16 minutes. Divide fish and spinach among 4 plates.

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 COD FILLETS

Steps:

• Place bread crumbs in shallow dish; set aside.
• Rinse fish; pat dry with paper towels. Sprinkle evenly with salt and pepper. Add to bread crumbs; turn over to completely coat both sides of each fillet.
• Spray large skillet with grilling spray; heat 1 minute over medium-high heat. Add fish; cook 10 minutes or until fish flakes easily with fork (145°F), turning after 5 minutes. Remove from pan. Drizzle with lemon juice.

LEMON BAKED COD

Steps:

• If fish fillets are large, cut into serving pieces.
• Mix butter and lemon juice.
• In another bowl, mix flour, salt and white pepper.
• Dip fish into butter mixture; coat fish with flour mixture.
• Place fish in ungreased square baking dish, 8x8x2 inches.
• Pour remaining butter mixture over fish; sprinkle with paprika.
• Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

CRISPY ALMOND BAKED FISH

Steps:

• Preheat oven to 425°F.
• In a food processor, combine bread crumbs, almonds, garlic, herbs and zest. Pulse until almonds are finely chopped.
• Combine melted butter and olive oil in a small bowl.
• Wrap fish in paper towels to absorb excess moisture. Arrange fish fillets on a parchment-lined baking sheet. Brush tops with melted butter and olive oil mixture. Season with salt and pepper. Sprinkle crumb mixture over fish and pat lightly. Drizzle remaining butter/oil over fish fillets.
• Bake in preheated oven for 8-10 minutes until flakes flakes with a fork.
• Serve with lemon wedges if desired.