Pan Fried Cod With Mediterranean Flavors Recipes

PAN-FRIED COD FISH (EASY!)

Steps:

• Rinse the cod and feel for any bones to remove. Pat the fish dry with paper towels. Use kitchen scissors to cut any large fillets into smaller servings.
• Beat the eggs in a shallow bowl. Add the flour to a dinner plate and stir in the seasonings (Old Bay, salt and hot paprika).
• Set up an assembly line from left to right with the cod, the beaten eggs, the flour and a large platter or pan to hold the fish.
• Dip each piece of cod in the eggs, coating both sides and letting the excess drip off. Then, place the cod in the seasoned flour, patting on the flour with the back of a fork. Flip the fish and flour the other side. Let excess flour fall off and add the fish to your platter in a single layer.
• Add the oil to a 12-inch frying pan and heat it on medium high. When the oil's temperature reaches 350 degrees F (test it with an instant thermometer or just wait until it's starting to ripple), add about half the fish to the pan in a single layer. (You'll need to fry it in two batches.)
• Fry the first side without moving it for 3-4 minutes (or less for thin pieces), until golden brown. Flip over the fish and fry the second side without moving it for another 3-4 minutes (or just 2 minutes for thin pieces). To check for doneness, you can place a thick piece of fish to a plate and cut it open. The fish should flake easily and not look shiny inside.
• Continue frying the rest of the fish in a second batch. You shouldn't need to change out the oil, but if it gets too dark, you can replace it with fresh oil.
• Place the fried cod on a cooling rack positioned over paper towels to drain. (This prevents sogginess.) Pat the fish with a paper towel to absorb excess oil. If you don't have a cooling rack, you can drain the fish on a platter lined with paper towels.
• After a few minutes, squeeze lemon juice onto the cod and serve immediately with extra Old Bay and some mayo, if desired.
• Store leftovers in the refrigerator for up to three days. Leftovers are delicious slightly warmed in the microwave (or try a toaster oven) and served with mayo for dipping, or in a fish sandwich or taco. Do not freeze.

PAN FRIED COD

Steps:

• Pat the cod fillets very dry. Season both sides with salt and pepper.
• Heat the oil a 10-inch or similar cast-iron or heavy-bottom skillet over medium-high heat. Once the oil is hot and shiny (but not yet smoking), gently lower the fish into the oil, moving away from your body with your motion in case the oil splatters. Lower the heat to medium.
• Let the fish cook undisturbed on the first side for 2 to 3 minutes, until the underside is nicely golden.
• Gently flip the cod over. A flexible, thin metal spatula (such as a fish spatula) works best. The cod might stick a bit at first, but work gently and firmly and you'll get it. Place the butter in the pan. With a spoon, spread the pat around the fish. Tilt the pan away from you so that the butter pools, then baste the fish with the butter a few times.
• Continue cooking on the other side until the fish is opaque, flakes easily with a fork, and reaches 145 degrees F on an instant read thermometer, about 2 additional minutes.
• Sprinkle with fresh herbs and squeeze the lemon over the top. Enjoy immediately, with an extra squeeze of lemon if desired.

MEDITERRANEAN-STYLE COD FISH FILLET

Steps:

• Wash the codfish fillet and pat dry with kitchen towels.
• Toss the fillet with the thyme leaves, salt and pepper.
• Sprinkle the flour over the fillet.
• Heat the olive oil in a pan and very quickly pan-fry the fillet.
• Dish out.
• Remove half of the cooking oil and add the chopped garlic, capers, basil and cherry tomatoes.
• Add the fish stock all at once (this will produce a stream of light smoke and this method is called deglazing) and allow to simmer to half the quantity.
• Add the tomato puree and mix well before adding the black olives.
• Sprinkle in the chopped parsley.
• Arrange the fish fillet on a platter and spoon the sauce over it.
• Serve with sauteed potatoes and seasonal vegetables.