Memphis Cornmeal Battered Cod Recipes

CORNMEAL BATTERED TROUT

Steps:

• Mix egg and water and slowly whisk in flour and cornmeal. Add parsley, garlic salt, onion salt, salt, and ground white pepper. Lay prepared fish in batter while oil is heating.
• In heavy skillet (preferably cast iron or non-stick), heat oil over medium-high heat until a 1/2 teaspoon batter dropped into it sizzles and begins to brown. Fry fish for 3 minutes on each side. Remove and drain on paper towels.
• Garnish with lemon slices and flat-leaf parsley leaves.
• Serving suggestion: Southern tartar sauce (chopped piccalilli mixed with mayonnaise) and hot green pepper sauce.

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 drop 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 plates and serve with tartar sauce.

BEER BATTERED COD

Steps:

• Preheat oil in a deep-fryer or a Dutch oven to about 360 to 375 degrees F.
• Add the first 5 ingredients in a bowl and mix until combined. Dip cod into the batter and allow any excess batter to drip off prior to adding to the preheated oil. Fry the fish until browned on both sides. Once browned, remove to a paper-towel lined plate and season with salt, to taste.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

BRANDADE WITH FRESH SALTED COD

Steps:

• Salt the cod very generously with kosher salt. Place in a perforated pan or colander and let sit, refrigerated, for 2 days.
• Add the herbs, spices onion and garlic cloves to the milk and heat for 5 minutes, do not let boil. Add the cod and poach until tender, around 5 to 7 minutes.
• Gently remove the cod with a slotted spoon. Remove any bones and skin. Meanwhile peel and chunk the potatoes. Cook in well-seasoned water or better still, use the milk the fish was poached in. When the potatoes are tender drain, and puree them, either in a ricer or a mixer using the paddle attachment. Pull out 1/3 of the potatoes and add the cod.
• Mix well, at medium speed if using a mixer, drizzling in the olive oil and a bit of the cooking liquid. Keep mixing and adding liquid until the desired consistency is reached. Pound the green garlic or 2 cloves of garlic to a fine paste in a mortar and pestle and stir into the puree.
• For an even more full flavored brandade, pass the onion, garlic, and aromatics through a food mill and stir some of this puree in as well. Taste and adjust the seasoning as needed

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.