Dip the cod in beaten eggs, coating both sides.See the recipe card at the bottom of this post for full instructions, but here's an overview. Don't use olive oil, which has a lower smoke point and will burn during frying. I prefer avocado oil, a healthy choice that lends great flavor. Oil: Use cooking oil with a high smoke point for frying the fish. But if you only have regular paprika, use that with some black pepper or a dash of cayenne pepper. Paprika: Hot paprika is the way to go here, to provide a little kick of heat. If you don't have Old Bay, you'll need to add more salt to taste. You'll add it to the flour used to coat the fish and, then if you're like us, you'll sprinkle on some more once the cod is fried. It's a seafood seasoning that contains celery salt, red pepper, black pepper, paprika and more. This time, I'm going to push you to get Old Bay Seasoning (affiliate link), if you don't have it already.Īfter testing, retesting, and testing some more, my family unanimously agreed this pan-fried cod tastes best with Old Bay. Seafood Seasoning: I try to use common ingredients in most of my recipes. If you need to make this gluten free, use gluten-free flour. We're simply using eggs and seasoned flour as the batter. Let this be your go-to fried fish recipe!īatter: Notice, there are no bread crumbs here. But, feel free to substitute haddock, pollock, orange roughy, or any sturdy white fish. The result is cod that's lightly crispy on the outside and moist and tender on the inside.Įnjoy it with a squeeze of lemon, and perhaps some mayo.Įasy, peasy, lemon squeezy! (I always wanted to say that.) Recipe ingredientsĬod: It starts with fresh cod fillets or cod loins. This pan-fried cod fish is simply dipped in beaten eggs and dredged in seasoned flour before being added to a sizzling-hot pan with oil on the stove. Both recipes are mouthwatering, in my opinion. Maybe it's because this Pan-Fried Cod is more indulgent than my healthier Oven-Fried Cod, which has become the most popular recipe on Cooking with Mamma C. And that says a lot, since I've got several delicious ways to cook cod! This will become your go-to recipe for fried fish on the stove!īehold, my family's favorite cod recipe. One note: be cautious when you serve the fish and manoeuvre it delicately to avoid disturbing the crust and undoing all your hard work.You can make this easy Pan-Fried Cod Fish in less than 30 minutes! You just need eggs and seasoned flour to coat the fish before frying it in oil. Try it with pollock, haddock, hake, halibut or snapper fillets. This dish works well with any meaty white fish fillets. If you fancy going that extra mile, try making your own chips for a healthier take on homemade fish and chips. A side salad, some seasonal new potatoes and veg on the side and that’s all you need for a substantial supper. It’s also a great option if you want to cut down on how much meat you’re eating without going fully vegetarian, as a sort of delicious pescatarian middle ground. This is a very easy fish recipe and a good one to consider impressing any guests with. You can mix and match it to suit your tastes, with the addition of ingredients such as paprika and chilli flakes. Adding those three ingredients to breadcrumbs give a beautiful crunch this herb-crusted cod fillet recipe – helped by salt and pepper, of course, plus a few more herbs for good measure. The universally loved, age-old combination of garlic, lemon zest and parsley forms the basis of the crust and adds bags of flavour to the fish. There are dishes that truly stand the test of time and this herb-crusted cod fillet recipe is one of those.
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