![]() Heat the oil over medium-high heat until it reaches a temperature of 375 degrees- adjust the flame as necessary to hold it there. We find a high-walled cast-iron pan does the job of pan-frying great! Add enough of your frying oil of choice to the pain that it would go about half-way up your fillets. While your breaded fillets are in the freezer, we can get our oil warming up. Repeat with the remaining fillets until all are breaded before transferring to a plate or sheet and setting in the freezer for 10 minutes. Once again, drop it into the crumbs and give it a few turns and flips until you get a full, even breading. Next, we’re going to transfer our eggy fish over to the seasoned bread crumb mixture- use your other, non-egg-covered hand to make things cleaner. First, carefully drop a fillet into the egg wash and turn it a few times to ensure it gets an even coating of egg on it. Now, we’re going to get our fish breaded. This is just going to give our breading a bit more flavor. Into it, we’ll crack a couple of eggs, add in some salt & pepper, and give a quick whisking.įor our second station, we’re going to combine some panko bread crumbs with some of our spices from earlier. At our first station, we’re going to grab a wide and shallow bowl or plate. We found that seasoning has a hard time reaching deep into the flesh of the thicker fish fillets.įor breading our fried fish, we’re going to go with a basic, two-station set-up. Just make sure you generously season your fish- especially if you have thicker fillets. Seriously.Pan-fry your fish in a skillet with 375 degree oil until golden brown and done.įeel free to experiment with the spices you use for seasoning your fish- our combo here makes for a great starting point. And serving it with your own homemade tartar sauce is even better. Fried cod is also good with garlic rice, sautéed broccoli or roasted red potatoes.Īnd of course, you’ve got to serve it with tartar sauce. Obviously, if you’re going for a fish and chips vibe, I’d say fries. Simply poke the fish with a fork and twist gently. How do you know when fried cod is cooked?įish is cooked when it reaches an internal temperature of 145 degrees. Don’t cover it with aluminum foil because the steam will be trapped making the fish soggy.īasically, steam is the mortal enemy to crispy fried cod. To keep it warm, I set my oven temperature to warm (170 degrees). This helps keep the bottom of the fish from getting soggy as it sits. While I’m cooking the different batches, I like to keep the cooked fish on top of a cooling rack thats set on a baking sheet. If you over crowd the pan, the fish will steam more than fry so they won’t be as crispy. It’s important to fry the fish in batches so that you don’t over crowd the pan. I use a heavy bottomed pan and heat an inch of oil to 350 degrees. Another bowl with whisked eggs and finally a plate with seasoned panko bread crumbs.įirst, you will dredge each piece of cod in the flour, then dunk it in the egg and finally press into the panko. Next, you’ll want to set up an assembly line of sorts to coat the fish. You’ll season the crust too, but seasoning the fish helps create layers of flavor. The first step to making fried cod is to make sure that you season the fish liberally with salt and pepper. It results in crispy, flaky fish each and every time. That is why, when I make fried cod, I choose to do a panko crust. For me, even fried, wet batters have a tendency to get a bit soggy. Not because I don’t love it, but because, I don’t love battered fish and chips.īattered fish is typically dunked in a wet batter and then fried. When I go out to eat, I am always hesitant to order Fish and Chips. ![]() AM I RIGHT?Īnd now I’m going to show you just how easy it is to make one of the best cod recipes! I mean crispy fried fish, with a squirt of lemon dunked in tartar sauce? It doesn’t get much better. Now, my family will eat any of the cod recipes I make, but if we’re being totally honest, fried is the best. This means that it’s not super fishy tasting, which means it’s great for the kiddos. We like it because it’s a mild white fish with a firm texture. ![]() When it comes to fish, my family is all about the white fish. And it is perfect for dunking in homemade tartar sauce. It’s crispy on the outside and flaky on the inside. ![]()
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