Cornmeal Baked Cod Recipes

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PERFECT TEN BAKED COD



Perfect Ten Baked Cod image

Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!

Provided by Pam

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
½ sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter
1 pound thick-cut cod loin
½ lemon, juiced
¼ cup dry white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1 lemon, cut into wedges

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
  • Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
  • Coat both sides of cod in melted butter in the baking dish.
  • Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
  • Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 9.3 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 282.3 mg, Sugar 1.2 g

CORNMEAL COATING



Cornmeal Coating image

This is a basic coating for fried fish. You can substitute any type of fish you like.

Provided by SABRYSON

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 12

½ cup milk
1 tablespoon lemon juice
4 (3 ounce) fillets cod
1 cup oil for frying
⅓ cup cornmeal
⅓ cup all-purpose flour
1 teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried thyme
⅛ teaspoon cayenne pepper

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.

Nutrition Facts : Calories 219 calories, Carbohydrate 19.7 g, Cholesterol 39 mg, Fat 7.1 g, Fiber 1.2 g, Protein 18.3 g, SaturatedFat 1.3 g, Sodium 350.7 mg, Sugar 1.9 g

CRISPY OVEN-FRIED COD FISH



Crispy Oven-Fried Cod Fish image

There is nothing fancy about this but if your looking for a crispy coating without any deep-frying this is about as good as it gets, If your skillet is not large enough to hold all of the fish, then transfer to a baking sheet that has been coated with oil, only dry breadcrumbs or the coating will not adhere to the fish --- cooking time is for oven only, if desired any large fish fillet can be replaced for the cod, all seasoning my be adjusted to taste

Provided by Kittencalrecipezazz

Categories     Brunch

Time 16m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups dry breadcrumbs
1 1/2 cups yellow cornmeal
2 1/2 teaspoons seasoning salt
1 1/2 teaspoons lemon pepper (or use 1 teaspoon black pepper or to taste)
1 1/2 teaspoons garlic powder (garlic lovers increase to 2 teaspoons if desired)
1/2 teaspoon cayenne pepper (more or less if desired)
6 (6 ounce) cod fish fillets (about 3/4-inch thick)
3 large eggs, slightly beaten
6 -7 tablespoons vegetable oil (more or less as needed)

Steps:

  • Preheat oven to 475 degrees (set oven rack to second-lowest position).
  • In a large heavy ziploc plasic bag combine bread crumbs, cornmeal, seasoning salt, lemon pepper, cayenne and garlic powder; shake the bag to mix (can use a shallow bowl).
  • In a shallow bowl slightly beat the eggs.
  • Adding one piece of fish at a time to the bag, coat well with the mixture, then remove and dip the fish in the eggs, then return to the bag to coat the fish again, repeat for all of the cod pieces; transfer to a plate.
  • Heat about 3 tablespoons oil in a large 12-inch ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking.
  • Fry the fish until the undersides are golden brown (about 1 minute).
  • Turn over and add in another 3-4 tablespoons oil; cook another 1 minute more.
  • Place the skillet in the oven and bake for about 5-6 minutes or until JUST cooked through.

Nutrition Facts : Calories 516.6, Fat 19.7, SaturatedFat 3.2, Cholesterol 166.7, Sodium 336.9, Carbohydrate 43.7, Fiber 3.5, Sugar 2, Protein 39.9

CRISPY BAKED COD



Crispy Baked Cod image

This Crispy Baked Cod is flaky, golden brown and ready in less than 20 minutes!

Provided by Blair Lonergan

Categories     Dinner

Time 18m

Number Of Ingredients 8

4 cod fillets (about 6 ounces each)
4 tablespoons salted butter
½ cup all-purpose flour
½ cup cornmeal
1 tablespoon seasoned salt
¼ teaspoon garlic powder
¼ teaspoon pepper
Garnish: fresh lemon wedges; chopped fresh parsley

Steps:

  • Preheat oven to 450 degrees F. Add the butter to an 11 x 7-inch baking dish (or another similar size dish that easily holds all of your fillets). Place the dish in the hot oven, just until the butter melts (it will only take a few minutes).
  • In a shallow dish, combine flour, cornmeal, seasoned salt, garlic powder and pepper. Dredge the fish in the flour mixture to coat on all sides, shake off excess breading, and place in the hot dish. Very carefully turn the fish to coat with butter. You can also use a spoon to drizzle the melted butter over the top of the fish.
  • Bake for 7-8 minutes. Turn the broiler to HIGH and broil the fish for 1-2 more minutes, until the top of the fish is crispy and flakes easily with a fork. Keep a close eye on the fish while it's under the broiler to make sure that it doesn't burn.
  • Squeeze fresh lemon juice over the fish and sprinkle with parsley just before serving.

Nutrition Facts : ServingSize 1 fillet, Calories 282.2 kcal, Carbohydrate 11.4 g, Protein 39.4 g, Fat 7.4 g, SaturatedFat 3.9 g, Cholesterol 109.1 mg, Sodium 461.2 mg, Fiber 0.8 g, Sugar 0.1 g, UnsaturatedFat 2.5 g

CORNMEAL AND FLAX-CRUSTED COD OR SNAPPER



Cornmeal and Flax-Crusted Cod or Snapper image

Fish will not absorb much of the oil in which it is fried if the oil is properly heated. These crisp fillets are a great way to work flaxseeds, toasted or not, into a main dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 5m

Yield Serves four

Number Of Ingredients 10

1 1/2 pounds snapper or cod fillets
Salt
freshly ground pepper
1/4 cup fine cornmeal (if you have only polenta or coarse cornmeal, you can grind it to a fine powder in a spice mill)
1/4 cup flaxseeds, untoasted or toasted, coarsely ground
1/4 cup all-purpose flour or rice flour
2 eggs, beaten
1/2 teaspoon freshly ground pepper
2 to 4 tablespoons canola oil
Lemon wedges for serving

Steps:

  • Heat a large, heavy cast-iron skillet over medium-high heat (unless you're planning to cook the fish later).
  • Pat the fish fillets dry, and season with salt and pepper. In a wide bowl, mix together the cornmeal, flaxseeds, and salt and pepper to taste.
  • Place the flour on a plate or in a baking dish. Beat the eggs in a wide bowl. Dredge the fillets first in the flour -- tap them to remove excess flour -- then in the egg, then in the cornmeal-flax mixture. If not cooking right away, place the fish on a baking sheet, uncovered, in the refrigerator.
  • Add 2 tablespoons canola oil to the hot pan. When it is rippling, carefully add as many fillets as will fit your pan. Cook four to five minutes on each side (depending on the thickness of the fillets) or until nicely browned. Remove from the pan, and keep warm in a low oven while you repeat with the remaining fish and oil, as necessary. Serve hot, with lemon wedges.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 538 milligrams, Sugar 0 grams, TransFat 0 grams

SPICY CORNMEAL COD



Spicy Cornmeal Cod image

These golden fillets are coated with a cornmeal-herb mixture and baked to crispy perfection.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 22m

Yield 6

Number Of Ingredients 10

1 1/2 pounds cod, perch or other medium-firm fish fillets, about 1/2 inch thick
3/4 cup cornmeal
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon pepper
2 eggs
3 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 500°F.
  • Cut fish fillet into 4x2-inch pieces. Mix remaining ingredients except eggs and butter. Dip fish into eggs, then coat with cornmeal mixture.
  • Place fish on ungreased cookie sheet. Drizzle butter over fish. Bake 10 to 12 minutes, turning fish once, until golden brown.

Nutrition Facts : Calories 240, Carbohydrate 18 g, Cholesterol 135 mg, Fiber 1 g, Protein 25 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg

CRISPY OVEN-FRIED COD



Crispy Oven-Fried Cod image

Categories     Fish     Fry     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

3/4 cup dry bread crumbs
3/4 cup yellow cornmeal
1 teaspoon salt
1/4 teaspoon cayenne
4 (6-oz) pieces center-cut cod or scrod fillet (3/4 inch thick)
2 large eggs, lightly beaten
6 tablespoons vegetable oil
Accompaniment: lemon wedges and tartar sauce

Steps:

  • Preheat oven to 500°F.
  • Combine bread crumbs, cornmeal, salt, and cayenne in a large sealable plastic bag and shake to mix.
  • Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in bag and shake to coat well with crumbs. Dip fish in eggs, then shake in crumbs again to coat. Transfer fish to a plate.
  • Heat 3 tablespoons oil in a 12-inch heavy ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking, then fry fish until undersides are golden brown, about 1 minute. Turn over, add remaining 3 tablespoons oil, and cook 1 minute more. Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.

DELICIOUS OVEN FRIED COD



Delicious Oven Fried Cod image

Yum! Deliciously crunchy fish without all the fat. My kids love when I make my fish this way. So easy too...always a plus! I've used this coating on many different kinds of fish. It's great on all... Enjoy!

Provided by Cassie *

Categories     Fish

Time 30m

Number Of Ingredients 9

2 lb cod fillets , or whatever fish you want to use - for thicker fish, increase baking time
1/2 c shredded parmesan - not the powdered kind
1 Tbsp dried, minced onions
1/2 c corn meal - i use yellow
1/2 tsp pepper
1/2 tsp garlic salt
1 tsp ground, paprika
1/2 tsp salt
1/3 c milk

Steps:

  • 1. Preheat oven to 400 degree F. Line a shallow baking pan with foil. Spray with non stick cooking spray or wipe with oil, as so fish won't stick. In a shallow dish, add seasonings, corn meal, cheese and stir to combine.
  • 2. Dip each piece of fish into the milk, let excess drip off. Press each side into the crumbs ( making sure well coated.)
  • 3. Place on sheet pan. Bake for 25 - 30 minutes or until nice and golden and fish is flaky. If using bigger pieces of fish, you may need to increase breading ingredients and baking time.
  • 4. Serve with lemon and tarter sauce. Enjoy!

CORN MEAL CRUSTED COD



Corn Meal Crusted Cod image

The cornmeal crust provides a great crunch and the perfect contrast in texture to the soft and buttery texture of the cod. This is an easy dish that can make you look like a seasoned home cook!

Time 30m

Number Of Ingredients 13

1/3 cup cornmeal
1 tablespoon flour
1 egg white
3 tablespoons water
¼ teaspoon salt
¼ teaspoon coriander
2 - 180g cod fillets
1 tablespoon canola oil
3 cups sui choy (rough chopped)
1 cup yellow pepper (sliced)
1 can diced tomato
½ teaspoon curry powder
¼ teaspoon salt

Steps:

  • Pre-heat oven to 375º F
  • Combine all of the crust ingredients together in a mixing bowl and stir until combined and then press and compact with your hands.
  • Season the cod on both sides with salt and fresh black pepper and place on a lightly greased pan.
  • Now cover each piece of cod with a thin layer of the crust and gently push into the fish until set in place.
  • Place in the oven and bake for about 10-12 minutes until fish is cooked. If the crust is not browned enough, turn oven onto the broil setting and place the fish on the top rack until crust is lightly browned.
  • Now pre-heat a large pan on medium heat, add the oil, sui choy and the peppers and sauté until sui choy begins to brown.
  • Add the tomato, curry powder and salt and cook for 8 minutes or so, stirring occasionally.
  • Plate veggies first with the cod on top, serve and enjoy.

BAKED 'CAUGHT' FISH



Baked 'caught' Fish image

My 7 yr old came home from a friend's house raving about dinner and saying I *had* to call and get the recipe. I was surprised when she said it was fish, as she is not the biggest fan. When I asked if she knew what kind of fish it was, she nodded enthusiastically and said it was 'caught fish.' I made a phone call to check it out...here for you is my friend's recipe for super easy 'cod fish.' ;o) BTW, she said bags of frozen cod fillets were readily available at the local Sam's warehouse but had been hard to find at the groceries.

Provided by winkki

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 tablespoons flour
3 tablespoons cornmeal
1/4 teaspoon onion salt
1/8 teaspoon pepper
2 tablespoons butter
1 lb cod
parmesan cheese

Steps:

  • Melt butter in baking pan at 350.
  • Mix flour, cornmeal, onion salt,& pepper.
  • Dredge fillets in flour mixture.
  • Place in pan, turning once to coat both sides with butter.
  • Sprinkle with Parmesan cheese.
  • Bake 10 minute.

Nutrition Facts : Calories 186.6, Fat 6.8, SaturatedFat 3.8, Cholesterol 64, Sodium 114.1, Carbohydrate 9, Fiber 0.6, Sugar 0.1, Protein 21.3

MEMPHIS CORNMEAL BATTERED COD



Memphis Cornmeal Battered Cod image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 39m

Yield 6 servings

Number Of Ingredients 17

1 cup all-purpose flour
1 cup cornmeal
1 teaspoon cayenne pepper
2 tablespoons sugar
1 (16-ounce) ice cold beer
2 tablespoon honey
Peanut oil
6 (6-ounce) cod fillets
Salt and freshly ground black pepper
Tartar Sauce, recipe follows
1 1/2 cups mayonnaise
2 tablespoons hot pepper relish, jarred
1/2 lemon, juiced
1 tablespoon freshly chopped parsley leaves
Pinch cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

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 drip 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 places and serve with Tartar Sauce.
  • In a small bowl, mix all ingredients together.

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