PAN-FRIED COD
Pan-Fried Cod is a delicious, family-friendly recipe that is perfect for a quick and easy dinner any night of the week. Cod fillets are coated in a seasoned flour mixture, then quickly fried in a skillet.
Provided by Lauren Harris
Categories Main Dish
Time 15m
Number Of Ingredients 9
Steps:
- Pat the cod dry with paper towels.
- Crack the egg into a bowl and whisk well. In a second bowl, combine the almond flour, garlic powder, onion powder, parsley, salt, and pepper.
- Dip each fish fillet into the egg, letting the excess drip off before transferring it to the seasoned flour mixture. Press the fish into the flour mixture, then flip to coat the other side. Transfer to a plate.
- Fill a skillet about a half an inch high with oil over medium-high heat. The oil needs to be hot before adding the fish or the flour may come off. To test the oil, sprinkle a few drops of water over it. If it sizzles, it's ready.
- Add the cod in a single layer and cook for 2-4 minutes or until golden brown. Flip gently with a fish spatula, if you have one.
- Cook an additional 2-4 minutes or until golden brown and cooked through. Cod is done when it's opaque, flaky and the internal temperature of the thickest portion reaches 145°F when checked with a meat thermometer.
- Transfer to a paper towel-lined plate to absorb any excess oil before serving.
- Season with additional salt and pepper, if desired. Serve with a squeeze a lemon or cocktail sauce, if you prefer.
Nutrition Facts : ServingSize 1 serving, Calories 212 kcal, Carbohydrate 5 g, Protein 25 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 76 mg, Sodium 266 mg, Fiber 2 g, Sugar 1 g
WONDERFUL GLUTEN FREE FRIED FISH
When you have to follow a gluten free diet it is difficult to enjoy some of the yummy food you used to enjoy, but this is wonderful, my non gluten free DH said this fish was incredible! ( I use lactose free milk ) serve with tartare sauce
Provided by ChefDebs
Categories Free Of...
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the dry ingredients together. Soak the fish fillets in the milk then dredge in the dry mix. heat canola up in deep fat fryer or frying pan, then fry fish until golden brown.
Nutrition Facts : Calories 1256.9, Fat 113.5, SaturatedFat 9.3, Cholesterol 83.8, Sodium 304.9, Carbohydrate 36.5, Fiber 2.7, Sugar 0.2, Protein 25.9
GLUTEN-FREE BEER-BATTERED FRIED FISH
Steps:
- Gather the ingredients.
- In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, sugar, cayenne pepper, garlic powder, onion powder, salt, and pepper.
- Add gluten-free beer or club soda and mix until the batter is smooth and not too thick or too thin. Add more liquid if the batter is too thick (it should be a bit runny, but you shouldn't be able to see the fish through it).
- Heat the oil over medium heat in a large skillet to 375 F. If you don't have a thermometer, you can tell if the oil is hot enough when bubbles form around a chopstick or skewer when it is placed in the oil.
- When the oil has come up to temperature, dip the fillets in the batter one at a time making sure both sides are coated. Hold above the bowl to let excess batter drip off.
- Carefully place fish in the hot oil and fry for 3 minutes or until the batter has set. Fry the fish in batches of 2 to 4 pieces at a time, depending on the size of the skillet.
- Using a spatula, turn and cook for another 3 to 5 minutes or until golden brown. If you have an infrared thermometer, use it to check the fish, which should be at 145 F (a conventional instant-read thermometer won't work because the fish is too thin to take an accurate temperature). Otherwise, take a peek inside with a thin knife. The fish should be white and opaque when done.
- To keep the first batch warm while you fry the remaining fillets, transfer to a rimmed baking sheet and place in a heated 250 F oven for up to 20 minutes. Finish frying the rest of the fish.
- Drain on paper towels and serve while still warm.
Nutrition Facts : Calories 429 kcal, Carbohydrate 27 g, Cholesterol 63 mg, Fiber 1 g, Protein 27 g, SaturatedFat 4 g, Sodium 610 mg, Sugar 2 g, Fat 21 g, ServingSize 2 pounds (8 servings), UnsaturatedFat 0 g
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