Deep Fried Cod Recipes

PERFECT FRIED COD RECIPE

Steps:

• Turn oven to warm setting (170 degrees or lowest it will go). Place a cooling rack on top of a baking sheet and set aside.
• Set up an assembly line: place flour on one plate, eggs in a bowl and combine panko, salt and garlic together on another plate.
• Dredge fish in flour, dip in egg and then press into panko to coat. Repeat until all fish is coated.
• In a large pot, heat 1 - 2 inches of oil to 350 degrees. Fry fish in batches, being careful not to crowd the pan. Place cooked fish on the cooling rack in the oven to keep warm until all fish is cooked. Serve immediately.

BEER BATTER FISH MADE GREAT

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

FRIED COD FOR FISH AND CHIPS WITH TARTAR SAUCE

Steps:

• Cut each fillet into 3 pieces and dry on paper towels.
• Heat the fat until the end of a wooden spoon bubbles, about 375*.
• Mix flour with salt and pepper in a flat dish.
• Mix egg and water in a bowl.
• Dredge cod pieces on all sides and shake off excess flour.
• Dip dredged pieces into egg wash and shake off excess egg.
• Dip into flour once again and shake off excess flour.
• Fry in hot fat until the pieces are nicely browned.Don't crowd the pan. Depending on the thickness of the fish it could take 2 to 5 minutes. Try to turn no more than once.
• Drain on paper towels and serve with a lemon wedge, Recipe #406770 and fries.

BEER-BATTERED COD

Steps:

• Heat oil in a large cast-iron or heavy skillet until a deep-fry thermometer registers 375 degrees. Meanwhile, whisk together eggs, beer, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl; set aside.
• In a separate medium bowl, whisk together flour, remaining teaspoon salt and 1/4 teaspoon black pepper, and cayenne; add to egg mixture. Whisk until batter is well combined; let rest 15 minutes.
• Dip fish strips one at a time into batter, letting excess drip off. Working in batches, drop carefully into hot oil; fry until fish is golden and crisp and cooked through, about 4 minutes. Remove with a slotted spoon; drain on paper towels. Serve immediately with warm corn tortillas, sour cream, salsa, and shredded cabbage.

CRISPY FRIED FISH

Steps:

• In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
• In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
• In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.

BATTERED COD

Steps:

• Place 1 3/4 cups water in the bowl of an electric mixer fitted with the whisk attachment. Turn mixer on low speed and beat in flour, 1/2 teaspoon salt, and baking soda. Strain through a fine mesh sieve set over a large bowl.
• Heat oil in a large saucepan over medium-high heat until it reaches 360 degrees on a deep-fry thermometer. Place 1 cup flour in a shallow dish. Working with one piece of cod at a time, dredge cod in flour and then place in batter to coat, shaking off any excess. Carefully place in heated oil. Fry until golden and crisp, about 7 minutes. Transfer cod to a wire rack and sprinkle with salt. Repeat process with remaining fish and batter. Serve immediately with desired sauces.

CRISPY DEEP-FRIED COD FISH

Steps:

• Mix the flour and dry mustard together.
• Heat the oil to 400 degrees.
• Cut the fish into approximately 7x2" wedges.
• With a mixer, blend the flour mixture, water, egg, sugar and salt.
• Dip each fillet into the batter coating generously.
• Quickly drop in the hot oil.
• Fry each fillet until dark golden brown (about 5 minutes); remove and drain ENJOY!

BEER BATTERED COD

Steps:

• Preheat oil in a deep-fryer or a Dutch oven to about 360 to 375 degrees F.
• Add the first 5 ingredients in a bowl and mix until combined. Dip cod into the batter and allow any excess batter to drip off prior to adding to the preheated oil. Fry the fish until browned on both sides. Once browned, remove to a paper-towel lined plate and season with salt, to taste.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.