Fried Cod With Green Peppers Recipes

COD WITH SWEET PEPPERS

Steps:

• In a large nonstick skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until onion is tender, 6-8 minutes. , Arrange fish and peppers over onion mixture. Cover and simmer until fish flakes easily with a fork and peppers are tender, 6-9 minutes. Remove fish and vegetables and keep warm. , Combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over fish and vegetables. Serve with lemon.

FRIED COD WITH GREEN PEPPERS

Steps:

• Peel green onion and julienne. Clean peppers, remove stems and seeds and cut into strips.
• Without peeling them, crush garlic cloves with broad side of chef's knife.
• Heat oil in large frying pan, add garlic cloves (still unpeeled) and fry until they start to turn golden. Transfer garlic to plate, peel and reserve.
• Add cod to pan and fry 3 minutes each side. If the skin is still on, it's very important not to fry the skin side first. Fry the side with no skin first. After frying remove from pan, place on plate.
• Add green onion and pepper to pan, add salt to taste and cook 12 minutes on med-low heat.
• Return fish to pan with any liquid on the plate (the fish will release some liquid while it sits), also return peeled garlic to pan and cook on medium-low heat for 1 minute.
• Serve fish and vegetables together.

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.

OLIVE OIL-POACHED COD WITH GREEN PEPPER PURéE

Steps:

• Heat oven to 450 degrees. Cover a baking sheet with aluminum foil and add the bell peppers and poblano pepper whole, and the onion wedges. Salt well and roast, turning every 10 minutes, until peppers collapse and are dark brown or black on at least half of their surfaces, 30 to 35 minutes.
• Set onions aside. Put peppers in a bowl, cover with plastic wrap and let stand for at least 20 minutes. Reserve liquor that accumulates in bowl and slice peppers open over the bowl to catch any more. Remove skins, stems and seeds from peppers. (Avoid doing this under running water, because it removes some of the smoky flavor.)
• In a food processor or blender, purée peppers and onions to yield 1 cup, season to taste and set aside.
• Salt the cod generously and allow to stand for at least 5 or up to 20 minutes. In an enameled or nonstick pan, heat oil over medium heat until just warm. Reduce heat to medium low, slide cod into olive oil, cover the pan tightly and cook until cod just begins to flake, about 6 to 8 minutes.
• Brush or dab a line of pepper purée on each of 4 plates, place a piece of cod over each line, drizzle first with olive oil from the cooking pan, then with pepper liquor.

LEMON PEPPER COD

Steps:

• In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.