CRISPY OVEN-FRIED COD FISH
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
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
SWEET AND SOUR PICKLED BEETS
These are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see on salad bars.
Provided by RunnerGirl76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 22.7 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.7 g, Sodium 167 mg, Sugar 20.6 g
CRISP BLACK COD WITH SKORDALIA AND ROASTED BEETS
Beets and skordalia, a potato-vinegar puree, are a classic Greek pair, even better with pan-seared black cod.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 13
Steps:
- Make the skordalia: Bring potatoes and garlic to a boil in a medium pot of salted water. Reduce heat, and simmer 10 minutes. Drain, and let cool.
- Peel garlic, and mash with potatoes. Pulse potatoes and vinegar in a food processor. Working quickly, add safflower oil in a steady stream, then club soda. Transfer to a bowl, and season with salt. Cover, and refrigerate.
- Make the beets: Bring beets to a boil in a small pot of salted water. Reduce heat, and simmer until tender, about 25 minutes. Drain, let cool, peel, and cut into quarters. Heat olive oil in large saute pan over medium heat. Add garlic; cook until golden, about 2 minutes. Add beet greens, and cook, stirring, until wilted, about 3 minutes. Stir in beets. Season with salt and pepper.
- Make the cod: Preheat oven to 375 degrees. Heat olive oil in an ovenproof skillet over high heat. Cook cod on 1 side until bottom is golden brown, about 5 minutes. Transfer skillet to oven, and roast until fish is opaque, 5 minutes. Serve, crisp side up, with skordalia, beets, and greens. Garnish with dill.
CRISPY COD WITH SKORDALIA AND SWEET SOUR BEETS
Steps:
- 1. day before serving, put salt cod in a bowl and cover with cold water. refrigerate overnight, changing water four to five times before using. 2. the day of serving, preheat oven to 350. In an ovenproof pot, combine sugar, 1 cup vinegar and 1 cup water; bring to a boil on stovetop. Add beets, tightly cover pot with lid or foil, and bake until very tender when pierced wtih a knife, at least 45 minutes. Let beets cool in liquid, then peel, slice thickly and toss with 2 tablespoons oilve oil. Season with salt and pepper and reserve. 3. Remove cod from water and rinse. Cut into 1" pieces. transfer pieces to bowl, add milk and soak 30 minutes or more. 4. Boil potatoes until soft. Immediatley mash potatoes or put through a ricer and transfer to bowl. In a food processor, combine remaining .25 cup vinegar, garlic and shallot & puree mixture. Mix vinegar mixture into potatoes, stream in 3 tablespoons evoo, mixing until emulsified. Add more oil to make a smooth soft puree. Season with salt and pepper. Keep hot. 5. Just before serving, heat 1" oovo in pan.Dredge fish in flour/cornstarch mix. Shake off excess. Fry til golden brown on both sides. Remove, drain and season with salt & pepper. Divide skordalia amoung plates. Add fish on top. Place beets on side and top with 1 tablespoon yogurt. Garnish with fresh herbs and a drizzle of ovoo
SKORDALIA
This is my take on traditional Greek skordalia, which is a sauce or dip typically made with pureed potatoes, loads of garlic, lemon juice, olive oil, vinegar, parsley and sometimes breadcrumbs or ground nuts. When I was younger, my family would go out to Greek restaurants, and I would fill up on this and totally ruin the rest of my dinner-but it was 100% worth it.
Provided by Molly Yeh
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Put the potatoes in a medium saucepan and cover with cold water. Season the water with salt. Bring to a boil over medium-high heat and cook until very tender, about 10 minutes. Drain, reserving 1 1/2 cups of the cooking water in the saucepan.
- To the bowl of a food processor fitted with the blade attachment, add the almonds, garlic, oregano and 2 teaspoons salt. Process to a paste. With the machine running, add the lemon juice, vinegar and olive oil in a slow steady stream until very smooth. Add the drained potatoes and pulse to combine. Add 1 cup of the reserved potato cooking liquid. Pulse to bring together and then process until just smooth and light, adding more water if needed (the consistency should be similar to hummus). Taste and season with salt, if needed.
- Transfer to a serving bowl. Drizzle with chili oil. Serve with vegetables and pita chips for dipping.
- Heat a grill pan or gas or charcoal grill over medium-high heat.
- In a small saucepan over medium heat, add the butter and olive oil and heat until shimmering, 3 to 5 minutes. Add the chives, dill, red pepper flakes and 1/2 teaspoon salt. Stir to combine and cook for 1 to 2 more minutes until infused. Remove from the heat and allow to cool slightly.
- Liberally brush the pita breads with oil on both sides, allowing any excess to drip off. Place the oiled breads onto the hot grill to sear and crisp, 2 to 3 minutes per side. Brush the grilled pita breads with the herby butter and season with sumac and flaky salt, if desired. Cut into wedges and serve as dippers with the skordalia.
CRISPY BAKED COD
It's a Friday night fish fry - with a twist. This 30 minute cod is baked, not fried, but still has a satisfyingly crispy, crunchy crust. Try baked white potatoes or sweet potatoes, cooked in the microwave to save time, on the side.
Provided by ElizabethKnicely
Categories High Protein
Time 30m
Yield 4 cod fillets, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.
- Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each fillet.
- Transfer baking sheet to oen and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren't sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.
Nutrition Facts : Calories 261.9, Fat 9, SaturatedFat 4.2, Cholesterol 90.3, Sodium 265.8, Carbohydrate 10.7, Fiber 0.9, Sugar 1.1, Protein 32.7
EASY SWEET & SOUR BEETS
The slight sweet-sour flavor and hint of orange found in every bite make these beets hard to resist. They're a must on my family's Christmas menu. -Dottie Kilpatrick, Wilmington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and quarter beets; keep warm. , Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through.
Nutrition Facts : Calories 165 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 218mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.
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