Spicy Cornmeal Cod Food

SPICY CORNMEAL COD

Steps:

• Heat oven to 500°F.
• Cut fish fillet into 4x2-inch pieces. Mix remaining ingredients except eggs and butter. Dip fish into eggs, then coat with cornmeal mixture.
• Place fish on ungreased cookie sheet. Drizzle butter over fish. Bake 10 to 12 minutes, turning fish once, until golden brown.

SPICY CORNMEAL COD (LIGHTER RECIPE)

Steps:

• Heat oven to 500°F. Lightly grease cookie sheet.
• Cut fish fillets into 4x2-inch pieces. Mix remaining ingredients except egg product and margarine. Dip fish into egg product, then coat with cornmeal mixture.
• Place fish on cookie sheet. Drizzle margarine over fish. Bake 10 to 12 minutes, turning fish once, until golden brown.

MEMPHIS CORNMEAL BATTERED COD

Steps:

• In a large bowl, add flour, cornmeal, cayenne and sugar and mix together. Whisk in cold beer and honey until well incorporated and free of lumps.
• Preheat deep-fryer to 375 degrees F. with peanut oil.
• Season cod with salt and pepper and dredge in batter. Allow excess batter to drip off and place gently into the deep-fryer. Fry for 6 to 8 minutes until golden, crisp and delicious. Drain on paper towels. Place cod on a large serving platter or individual places and serve with Tartar Sauce.
• In a small bowl, mix all ingredients together.

CORN MEAL CRUSTED COD

Steps:

• Pre-heat oven to 375º F
• Combine all of the crust ingredients together in a mixing bowl and stir until combined and then press and compact with your hands.
• Season the cod on both sides with salt and fresh black pepper and place on a lightly greased pan.
• Now cover each piece of cod with a thin layer of the crust and gently push into the fish until set in place.
• Place in the oven and bake for about 10-12 minutes until fish is cooked. If the crust is not browned enough, turn oven onto the broil setting and place the fish on the top rack until crust is lightly browned.
• Now pre-heat a large pan on medium heat, add the oil, sui choy and the peppers and sauté until sui choy begins to brown.
• Add the tomato, curry powder and salt and cook for 8 minutes or so, stirring occasionally.
• Plate veggies first with the cod on top, serve and enjoy.

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.

EASIEST SPICY COD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper.
• Bake in preheated oven for 30 minutes. Serve warm over rice.

CORNMEAL COATING

Steps:

• In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
• In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
• Fry cod fillets in hot oil until golden brown.

SPICY CORNMEAL-CRUSTED CATFISH

Steps:

• Place fillets in a single layer in a shallow glass dish, Pour milk over the fish; cover and refrigerate for at least 30 minutes or for up to 2 hours.
• Meanwhile, prepare Tangy Tartar Sauce: Whisk mayonnaise, yogurt and lemon juice in a small bowl until smooth.
• Stir in remaining ingredients.
• Keep refrigerated.
• Makes 1/2 cup.
• Preheat oven to 500°F.
• Combine cornmeal, parsley, garlic and cayenne to taste in a shallow dish.
• Remove the fish from the milk, sprinkle both side with salt and dredge in the cornmeal mixture.
• Coat a baking sheet with cooking spray.
• Place the fish on baking sheet and lightly coat the fish with cooking spray.
• Bake until the fish is firm to the touch and opaque in the center, 10-15 minutes.
• Serve immediately with tartar sauce and lemon wedges.
• Makes 4 servings.