Fried Cod Fish Recipes
Cod is a versatile white fish with a mild flavor, making it perfect for frying. Whether you prefer a crispy beer batter, a light herb crust, or a spicy twist, fried cod is a delicious and satisfying dish. Below are three unique recipes that will elevate your fried cod experience.
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### **1. Classic Beer-Battered Fried Cod**
This traditional recipe delivers crispy, golden-brown fish with a light, airy texture. The beer batter creates a flavorful crunch while keeping the cod fillets moist and tender inside.
#### **Ingredients:**
- 4 cod fillets (6 oz each)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup cold beer (pale ale or lager)
- 1 egg
- Vegetable oil (for frying)
- Lemon wedges (for serving)
#### **Instructions:**
1. **Prepare the batter** – In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and garlic powder.
2. **Add wet ingredients** – Pour in the cold beer and add the egg. Whisk until smooth. The batter should be thick but pourable.
3. **Heat the oil** – In a deep frying pan or Dutch oven, heat 2-3 inches of vegetable oil to 350°F (175°C).
4. **Coat the fish** – Pat the cod fillets dry with paper towels, then dip them into the batter, ensuring they are fully coated.
5. **Fry the cod** – Carefully place the fillets in the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes per side or until golden brown and crispy.
6. **Drain and serve** – Transfer the fried cod to a plate lined with paper towels to absorb excess oil. Serve immediately with lemon wedges and tartar sauce.
**Serving Suggestion:** Pair this classic fried cod with French fries and coleslaw for an authentic fish and chips experience.
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### **2. Herb-Crusted Pan-Fried Cod**
For a lighter option, this herb-crusted cod features a crispy, flavorful coating without a heavy batter. The combination of herbs and breadcrumbs adds a delightful crunch while letting the delicate cod flavor shine through.
#### **Ingredients:**
- 4 cod fillets (6 oz each)
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 eggs, beaten
- ½ cup flour
- 3 tablespoons olive oil
- Lemon wedges (for serving)
#### **Instructions:**
1. **Prepare the coating** – In a shallow dish, mix the panko breadcrumbs, Parmesan cheese, parsley, basil, garlic powder, paprika, salt, and pepper.
2. **Set up dredging station** – Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumb mixture in a third.
3. **Coat the fish** – Dredge each cod fillet in flour, then dip it into the eggs, and finally coat it with the breadcrumb mixture, pressing lightly to help the crumbs adhere.
4. **Pan-fry the cod** – Heat olive oil in a large skillet over medium heat. Cook the fillets for about 4 minutes per side or until golden brown and crispy.
5. **Serve immediately** – Transfer to a plate lined with paper towels to remove excess oil. Serve hot with lemon wedges.
**Serving Suggestion:** This herb-crusted cod pairs well with roasted vegetables or a fresh green salad.
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### **3. Spicy Cajun Fried Cod**
For those who love bold flavors, this Cajun-inspired fried cod recipe packs a punch with a zesty spice blend and crispy coating.
#### **Ingredients:**
- 4 cod fillets (6 oz each)
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 2 eggs, beaten
- 2 tablespoons hot sauce
- Vegetable oil (for frying)
- Lemon wedges (for serving)
#### **Instructions:**
1. **Prepare the coating** – In a shallow dish, mix the cornmeal, flour, paprika, cayenne pepper, garlic powder, onion powder, salt, black pepper, and oregano.
2. **Prepare the egg mixture** – In another dish, whisk the beaten eggs with hot sauce.
3. **Coat the fish** – Dip each fillet into the egg mixture, then dredge in the seasoned cornmeal mixture, pressing lightly to ensure an even coating.
4. **Heat the oil** – In a deep frying pan, heat about 2 inches of vegetable oil to 350°F (175°C).
5. **Fry the cod** – Carefully place the fillets in the hot oil, frying for 3-4 minutes per side until golden brown and crispy.
6. **Drain and serve** – Remove from the oil and place on a paper towel-lined plate to absorb excess grease. Serve hot with lemon wedges.
**Serving Suggestion:** Serve with Cajun-style rice, coleslaw, or a side of remoulade sauce for extra flavor.
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### **Tips for Perfect Fried Cod**
1. **Pat the fish dry** – Moisture prevents the batter or coating from sticking properly, so always pat the cod fillets dry before dredging.
2. **Use fresh oil** – Old or reused oil can give fried fish an off-flavor. For the best results, use fresh vegetable, canola, or peanut oil.
3. **Maintain proper oil temperature** – A consistent 350°F (175°C) is ideal for frying. If the oil is too hot, the coating will burn before the fish cooks through; if it's too cool, the fish will absorb excess oil and become greasy.
4. **Avoid overcrowding** – Frying too many pieces at once can lower the oil temperature and result in soggy fish. Work in small batches.
5. **Use a wire rack** – Instead of placing fried fish directly on paper towels, let it cool on a wire rack over a baking sheet to maintain crispiness.
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### **Final Thoughts**
These three fried cod recipes offer something for everyone, whether you love a classic beer batter, a light herb crust, or a spicy Cajun twist. Each method highlights the delicate, flaky texture of cod while adding unique flavors and textures.
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