Pan Fried Cod With Red Pepper Sauce Food

PAN-FRIED COD WITH CHAMP

Steps:

• Cook the potatoes in a pan of boiling water until tender, about 10-15 mins. Meanwhile, chop the spring onions, separating the green part from the white.
• Lay the cod on a piece of kitchen paper to remove any excess moisture. Heat a frying pan to a high heat, add the oil, then the fish, skin side down. Don't move the pan or even shake it as this will tear the skin. Cook for 4-5 mins until the edges start to colour. Turn the fish over and cook for a further 3-4 mins.
• Bring the cream and milk to the boil in a pan with the butter, then add the chopped white part of the onions, simmer for a few minutes, then season, if you want to. Mash the potatoes and mix in the hot cream and milk and half the chopped green part of the spring onions. Sprinkle the rest over the mash. Serve with the fish, pouring over any pan juices.

PAN-FRIED COD WITH SLAW

Steps:

• Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in a large bowl. Toss in the cabbage, carrot, apple and scallions; cover and refrigerate.
• Prepare the fish: Whisk the egg and milk in a medium bowl; add the cod and set aside to soak. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.
• Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Fry in the hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper. Serve with the slaw and extra mustard.

PAN FRIED COD

Steps:

• Pat the cod fillets very dry. Season both sides with salt and pepper.
• Heat the oil a 10-inch or similar cast-iron or heavy-bottom skillet over medium-high heat. Once the oil is hot and shiny (but not yet smoking), gently lower the fish into the oil, moving away from your body with your motion in case the oil splatters. Lower the heat to medium.
• Let the fish cook undisturbed on the first side for 2 to 3 minutes, until the underside is nicely golden.
• Gently flip the cod over. A flexible, thin metal spatula (such as a fish spatula) works best. The cod might stick a bit at first, but work gently and firmly and you'll get it. Place the butter in the pan. With a spoon, spread the pat around the fish. Tilt the pan away from you so that the butter pools, then baste the fish with the butter a few times.
• Continue cooking on the other side until the fish is opaque, flakes easily with a fork, and reaches 145 degrees F on an instant read thermometer, about 2 additional minutes.
• Sprinkle with fresh herbs and squeeze the lemon over the top. Enjoy immediately, with an extra squeeze of lemon if desired.

PAN-FRIED COD FISH (EASY!)

Steps:

• Rinse the cod and feel for any bones to remove. Pat the fish dry with paper towels. Use kitchen scissors to cut any large fillets into smaller servings.
• Beat the eggs in a shallow bowl. Add the flour to a dinner plate and stir in the seasonings (Old Bay, salt and hot paprika).
• Set up an assembly line from left to right with the cod, the beaten eggs, the flour and a large platter or pan to hold the fish.
• Dip each piece of cod in the eggs, coating both sides and letting the excess drip off. Then, place the cod in the seasoned flour, patting on the flour with the back of a fork. Flip the fish and flour the other side. Let excess flour fall off and add the fish to your platter in a single layer.
• Add the oil to a 12-inch frying pan and heat it on medium high. When the oil's temperature reaches 350 degrees F (test it with an instant thermometer or just wait until it's starting to ripple), add about half the fish to the pan in a single layer. (You'll need to fry it in two batches.)
• Fry the first side without moving it for 3-4 minutes (or less for thin pieces), until golden brown. Flip over the fish and fry the second side without moving it for another 3-4 minutes (or just 2 minutes for thin pieces). To check for doneness, you can place a thick piece of fish to a plate and cut it open. The fish should flake easily and not look shiny inside.
• Continue frying the rest of the fish in a second batch. You shouldn't need to change out the oil, but if it gets too dark, you can replace it with fresh oil.
• Place the fried cod on a cooling rack positioned over paper towels to drain. (This prevents sogginess.) Pat the fish with a paper towel to absorb excess oil. If you don't have a cooling rack, you can drain the fish on a platter lined with paper towels.
• After a few minutes, squeeze lemon juice onto the cod and serve immediately with extra Old Bay and some mayo, if desired.
• Store leftovers in the refrigerator for up to three days. Leftovers are delicious slightly warmed in the microwave (or try a toaster oven) and served with mayo for dipping, or in a fish sandwich or taco. Do not freeze.

PAN-FRIED COD

Steps:

• Whisk together the eggs and milk in a shallow dish. In another shallow dish, combine the flour, paprika, black pepper, and parsley (if using). Heat the oil in a large skillet over medium-high heat. Dip the cod into the milk mixture, letting any excess drip off. Then lightly dredge it in the seasoned flour mixture, shaking any excess flour off. Add the cod to the hot skillet (in batches as needed so as not to crowd the fish) and cook about 2 minutes per side or until the fish flakes easily with a fork. Remove from the pan and let drain on paper toweling. Season the fish lightly with salt then serve while hot.

PAN FRIED COD IN A CITRUS AND BASIL BUTTER SAUCE

Steps:

• Lay the cod filets in a shallow pan or baking dish.
• Zest 1 orange and 1 lemon and add zest to the fish.
• Squeeze the juice from the orange and lemon you just zested and add to the top of the fish.
• Add ¼ cup of the olive oil. Cover and let marinate for at least 1 hour.
• Preheat the oven to 250 degrees F.
• In a large oven safe saute pan heat the remaining 1/4 cup olive oil until hot.
• Carefully shake the excess marinade from the fish, saving it, and drop the fish into the pan.
• Season the fish with some salt and black pepper.
• Cook over a medium heat for about 3-4 minutes and then flip and repeat on the other side.
• Place the fish into the oven to keep warm while you make the sauce.
• In another smaller pan, melt 2 tbsp of butter and add the sugar and remaining leftover marinade from the fish.
• Slice the remaining orange in half and squeeze the juice into the pan.
• Bring to a boil whisking regularly until the sauce has thickened slightly and reduced by almost half.
• Pass the sauce through a sieve and return to the pan.
• Add about ¼ cup of finely shredded basil leaves to the sauce and the remaining 1 tbsp of butter whisking until the butter melts.
• Taste and adjust the seasoning if necessary.
• Bring the fish from the oven and place on your plate. Spoon some of the thickened sauce over it.
• Add more basil if desired and serve with rice or quinoa o the side.

FRIED COD WITH GREEN PEPPERS

Steps:

• Peel green onion and julienne. Clean peppers, remove stems and seeds and cut into strips.
• Without peeling them, crush garlic cloves with broad side of chef's knife.
• Heat oil in large frying pan, add garlic cloves (still unpeeled) and fry until they start to turn golden. Transfer garlic to plate, peel and reserve.
• Add cod to pan and fry 3 minutes each side. If the skin is still on, it's very important not to fry the skin side first. Fry the side with no skin first. After frying remove from pan, place on plate.
• Add green onion and pepper to pan, add salt to taste and cook 12 minutes on med-low heat.
• Return fish to pan with any liquid on the plate (the fish will release some liquid while it sits), also return peeled garlic to pan and cook on medium-low heat for 1 minute.
• Serve fish and vegetables together.

PAN FRIED COD WITH LEMON-GARLIC SAUCE

Steps:

• Pat the cod fillets with a paper towel to remove excess moisture.
• Combine the flour, salt and pepper together and dredge the cod fillets.
• Heat a cast iron or heavy-bottomed skillet set over medium-high. When it is hot, swirl 3 tablespoons of the oil over the bottom of the pan and add the flour-dusted fillets. Cook for about 3 or 4 minutes. Do not move the fish. As the crust forms it will release from the pan. Give the fillet a nudge with a turner, after 3 minutes, if it moves flip it and cook the other side for 3-4 minutes. Transfer the fish to a plate and cover with foil to keep warm.
• In a small skillet or saucepan set over medium-low heat, heat the remaining olive oil and add the garlic and lemon slices and cook until the garlic is fragrant. Pour in the wine, chicken broth and the lemon juice. Simmer for 3-4 minutes. Remove and discard the lemon slices and taste to adjust seasoning.
• In a small dish, combine the soft butter and cornstarch to make a paste then stir in 2-3 tablespoons of the hot sauce. Whisk the mixture into the sauce and cook until slightly thickened, then stir in the thyme leaves. Transfer the sauce to a dish or pitcher. Plate the reserved fish and spoon the hot sauce over the fish.

TRADITIONAL NEWFOUNDLAND PAN FRIED COD FILLETS

Steps:

• 1 - In a bowl mix egg and milk together, add a pinch of your seasonings , in another dish put your bread crumbs , then in another dish put flour and a pinch of your seasonings together. 2 - Season your cod with a pinch of salt, pepper, onion powder and garlic. Start rolling your cod in the egg mixture then roll your cod in the bread crumbs then after roll in your flour mixture. 3 - Preheat frying pan on medium heat for couple of minutes , then add one tbsp of olive oil after it starts to warm place your cod filets to pan start frying. 4 - Fry cod for 5 minutes on one side or until it's golden brown. Flip to other side and fry for another 5 minutes or until golden brown add more oil if needed. 5 - After all cod have been fried you can season again if needed , if you are not ready to serve your cod put on glass plate or rack and place in your oven on 170° , don't cover. This will keep your cod from going soggy and it will stay crisp. "Please note you can leave out the bread crumbs if you only like to fry your fish in flour."

KOREAN COD JEON SLIDERS (PAN-FRIED COD SLIDERS)

Steps:

• In a small bowl, combine soy sauce, vinegar and 1/4 teaspoon of the sesame oil and mix well. In another small bowl, stir mayonnaise with the remaining 1 1/4 teaspoons sesame oil; set aside.
• Place flour and egg in 2 separate bowls. Season fish slices with salt and pepper. Dredge fish in flour, dusting off excess, then place on a large plate.
• In a large nonstick skillet, heat safflower oil over medium. Dip each piece of breaded fish one at a time in beaten egg, then place in skillet. Cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain and season with salt.
• Add scallions and lettuce to soy sauce dressing, season with salt and pepper and toss to evenly coat. Smear cut sides of rolls with some of the sesame mayonnaise. Divide scallion salad on bottom buns and top each with 1 jeon. Arrange pickles on top and close sandwiches; serve immediately.

PAN-FRIED COD WITH RED PEPPER SAUCE

Steps:

• Begin by chopping roughly the red peppers, spring onions (scallions) ginger and garlic, and add them to a large sauce pan with 15g of the butter.
• Fry gently for 3 minutes, then pour in the fish stock.
• Allow the sauce to cook and reduce on medium heat for 15-20 minutes then turn the heat out and using a hand-held blender or food processor, blend the sauce and pour it all through a fine seive into another pan and set aside.
• Ensure that the fish fillets are dry, then dredge each one in a thin layer of flour and season both sides with salt and pepper.
• Add the oil to a pan, and allow it to get very hot.
• carefully place the fish into the pan and let it fry for 2 minutes.
• Shake the pan to loosen the fish, then turn them over.
• Add the remaining butter and the juice of one lemon wedge to the pan and cook for a further 2 minutes.
• Heat up the sauce if its cold, and add salt and pepper to taste and the juice of a lemon wedge.
• If desired, add the double cream for a smoother, creamier finish.
• Place a fish fillet onto a plate and pour over some of the sauce.