Pan Fried Cod With Slaw Recipes
PAN-FRIED COD WITH SLAW
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
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
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.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 2.9 g, Cholesterol 73.1 mg, Fat 11.5 g, Fiber 1.3 g, Protein 30.7 g, SaturatedFat 1.6 g, Sodium 104.5 mg
PAN-FRIED COD WITH LEMON BASIL SAUCE
Adapted from one of my favorite tilapia recipes to work with cod, mixed with one of my favorite spices, fresh basil. You can substitute dry white wine for the broth, or half and half it would be best. This is a great white no fail fish dish for any night of the week. I do like to serve it with potatoes or spinach to help accent and absorb the sauce. Do not hesitate to use lemon juice from concentrate, for fresh lemon can be too strong. If using fresh lemon use half, then add more to taste.
Provided by JBs Girl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium heat.
- Sprinkle fish with salt, pepper & paprika. Coat fish in flour on a shallow dish, shake off excess flour.
- When oil heats add fillets and saute 3 mins both sides.
- Remove fillets from pan and pour broth, lemon juice, and chopped fresh basil into the hot pan. Bring to a boil and whisk in 4 tablespoons of butter for 1 to 2 minutes, then simmer for 5 to 10 minutes till sauce reduces by half. Basil will turn the color of steamed spinach, it is okay, you will taste the sweet basil accent in the sauce.
- Serve sauce over fillets.
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