Crispy Cod Fingers With Wedges Dill Slaw Recipes

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CRISPY COD FINGERS WITH WEDGES & DILL SLAW



Crispy cod fingers with wedges & dill slaw image

A fantastic budget family meal with a crunchy slaw and sweet potato wedges. This easy, crowd pleasing recipe is low-fat and full of fresh flavours

Provided by Esther Clark

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 10

3 large sweet potatoes (700g), scrubbed and cut into wedges
½ tbsp sunflower oil , plus a little extra
¼ large red cabbage
½ medium red onion , finely sliced
6 large cornichons , quartered
3 tbsp Greek yogurt or mayonnaise
25g dill , finely chopped
4 skinned cod fillets (160g per fillet)
2 large eggs
100g fresh breadcrumbs

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a bowl, toss the wedges with the oil, 1 tsp salt and 1/4 tsp pepper. Transfer to a baking sheet and roast for 25-30 mins, turning halfway through. The wedges should be crisp and golden brown.
  • Meanwhile, make the slaw. Remove the cabbage's white core and discard. Slice the leaves as finely as possible and put in a large mixing bowl with the onion and cornichons. In another bowl, combine the yogurt or mayonnaise with the dill and 2 tbsp of the cornichons' pickling liquid. Mix the dressing with the other slaw ingredients until everything is well coated, then set aside.
  • Heat grill to high. Slice each cod fillet into two or three fingers. Beat the eggs lightly in a shallow bowl and tip the breadcrumbs into a separate bowl with a good pinch of salt and pepper. Dip each cod finger in the egg and then in the breadcrumbs, and place on an oiled baking sheet. Grill for 6-7 mins or until cooked through and golden. Serve with the crispy wedges and a generous helping of the dill pickle slaw.

Nutrition Facts : Calories 524 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 31 grams sugar, Fiber 13 grams fiber, Protein 40 grams protein, Sodium 2.2 milligram of sodium

PAN-FRIED COD WITH SLAW



Pan-Fried Cod With Slaw image

We found this recipe in Food Network Mag Feb/Mar 09 pg 67. If you don't like tartar sauce on fish, this slaw is a great alternative. The fish is crispy, you can use any white fish, our favorite is walleye but its not always available. You can also just use shredded coleslaw mix to cut time. For a lighter version, use nonfat Greek yogurt instead of mayo.

Provided by mrmrsScott

Categories     Whitefish

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
1 tablespoon sugar
1/4 teaspoon celery seed
salt & fresh ground pepper, as desired (to season)
1/2 head cabbage
1 carrot
1 gala apples
1 bunch scallion (white and green parts, thinly sliced)
4 (6 ounce) cod, filets
1 large egg
1/2 cup milk
1/3 cup flour
1/3 cup panko breadcrumbs, breading or 1/3 cup crushed saltine crackers
1/4 teaspoon cayenne pepper
salt
vegetable oil, for shallow frying

Steps:

  • Make the slaw: In a food processor, shred the cabbage, peeled and cored apple, and carrot. In a large bowl, mix up the mayo, vinegar, mustard, sugar, celery seeds, salt, and pepper to taste. Then throw in the shredded cabbage, carrot, apple, and the sliced scallions. Cover and put it in the fridge.
  • Prep the fish: In a medium bowl, whisk egg & milk, add the fish. Let the fish soak in the milk while you prepare the breading. On a plate, mix the flour, breading, cayenne pepper, and a pinch each of salt and pepper.
  • To cook: Heat about an inch of oil in a large skillet over med-high heat. Coat the fish in the flour, a nice even coating. Carefully lower the fish into the skillet and fry it until its nice and golden 2 to 4 minutes per side. The fish should break apart easily yet still be moist. Place finished fish on a paper towel lined plate to drain and then for more flavor, season with more salt and pepper.
  • Serve with the slaw.

Nutrition Facts : Calories 461.5, Fat 14.4, SaturatedFat 3, Cholesterol 135.2, Sodium 485.8, Carbohydrate 44.1, Fiber 6.4, Sugar 15.9, Protein 39.6

BAKED POTATO WEDGES & FISH STICKS RECIPE BY TASTY



Baked Potato Wedges & Fish Sticks Recipe by Tasty image

Here's what you need: paprika, garlic powder, onion powder, salt, pepper, large russet potatoes, cod fillets, eggs, flour, panko breadcrumbs, tarter sauce, ketchup

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
2 large russet potatoes, scrubbed clean
2 cod fillets
3 eggs, beaten
1 cup flour
1 cup panko breadcrumbs
tarter sauce, optional
ketchup, optional

Steps:

  • In a small bowl, combine all the paprika seasoning ingredients, stir.
  • Cut the potatoes in half lengthwise, and cut each half into quarters lengthwise, making 16 total wedges.
  • Place wedges in a bowl of water to remove the extra starch from the potatoes. Drain.
  • Preheat oven to 400˚F (200˚C).
  • Place wedges on a baking sheet and pour olive oil, 3 spoonfuls of the paprika seasoning, and parmesan over the potatoes.
  • Using clean hands, mix together to coat potatoes, then arrange potatoes in rows, without overlapping, so they bake evenly.
  • Bake for 30 minutes, flipping halfway, or until crispy.
  • Cut cod fillet down the middle and into 3 to 4-inch (8-10 cm) long pieces. Some of the thicker pieces may need to be cut in half.
  • Mix the paprika seasoning into the panko.
  • Dredge each fish stick through the eggs, flour, back in the egg, and finally, panko. Place on a baking sheet
  • Bake with the potato wedges for 15 minutes, flipping halfway, or until golden brown and cooked through.
  • Serve with your favorite dipping sauces.
  • Enjoy!

Nutrition Facts : Calories 448 calories, Carbohydrate 75 grams, Fat 5 grams, Fiber 4 grams, Protein 24 grams, Sugar 3 grams

CRISPY COD WITH VEGGIES



Crispy Cod with Veggies image

Take the chill off brisk evenings and warm body and soul with this light but nourishing entree from our Test Kitchen. Round out the meal with a loaf of crusty bread.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 10

2 cups broccoli coleslaw mix
1/2 cup chopped fresh tomato
4 teaspoons chopped green onion
2 garlic cloves, minced
2 cod fillets (6 ounces each)
Pepper to taste
1/4 cup crushed potato sticks
3 tablespoons seasoned bread crumbs
2 tablespoons grated Parmesan cheese
4 teaspoons butter, melted

Steps:

  • In a large bowl, combine the coleslaw mix, tomato, onion and garlic; spread into an 11x7-in. baking pan coated with cooking spray. Top with cod fillets; sprinkle with pepper. , Combine the potato sticks, bread crumbs, cheese and butter; sprinkle over fillets. Bake, uncovered, at 450° for 25-30 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 316 calories, Fat 12g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 445mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges

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