Cornmeal And Flax Crusted Cod Or Snapper Recipes

CORNMEAL AND FLAX-CRUSTED COD OR SNAPPER

Steps:

• Heat a large, heavy cast-iron skillet over medium-high heat (unless you're planning to cook the fish later).
• Pat the fish fillets dry, and season with salt and pepper. In a wide bowl, mix together the cornmeal, flaxseeds, and salt and pepper to taste.
• Place the flour on a plate or in a baking dish. Beat the eggs in a wide bowl. Dredge the fillets first in the flour -- tap them to remove excess flour -- then in the egg, then in the cornmeal-flax mixture. If not cooking right away, place the fish on a baking sheet, uncovered, in the refrigerator.
• Add 2 tablespoons canola oil to the hot pan. When it is rippling, carefully add as many fillets as will fit your pan. Cook four to five minutes on each side (depending on the thickness of the fillets) or until nicely browned. Remove from the pan, and keep warm in a low oven while you repeat with the remaining fish and oil, as necessary. Serve hot, with lemon wedges.

CORN MEAL CRUSTED RED SNAPPER RECIPE - (4.6/5)

Steps:

• 1.Season the fillets with the salt, black pepper and Cajun seasoning. Set aside to marinate for a few minutes while you heat the oil. 2.Heat oil in a frying pan wide enough to hold the fillets. 3.Mix the corn meal and bread crumbs together in a separate dish. Take each fillet and dredge it into the breadcrumb's until both sides are fully coated. Once the oil is hot...it has to be hot or the fish will be soggy and not crispy. Place each fillet in to fry. Fry 2 minutes per side and until it is golden brown. Drain on paper towels. Serve with lemon wedges/tartar sauce, and a fresh green salad.

CORN MEAL CRUSTED COD

Steps:

• Pre-heat oven to 375º F
• Combine all of the crust ingredients together in a mixing bowl and stir until combined and then press and compact with your hands.
• Season the cod on both sides with salt and fresh black pepper and place on a lightly greased pan.
• Now cover each piece of cod with a thin layer of the crust and gently push into the fish until set in place.
• Place in the oven and bake for about 10-12 minutes until fish is cooked. If the crust is not browned enough, turn oven onto the broil setting and place the fish on the top rack until crust is lightly browned.
• Now pre-heat a large pan on medium heat, add the oil, sui choy and the peppers and sauté until sui choy begins to brown.
• Add the tomato, curry powder and salt and cook for 8 minutes or so, stirring occasionally.
• Plate veggies first with the cod on top, serve and enjoy.

CORNMEAL-CRUSTED SNAPPER WITH SPINACH, PEPPER JACK GRITS, AND BACON BOURBON CREAM SAUCE

Steps:

• For grits: In a large saucepan, bring milk, chicken stock, butter, salt, and pepper to boil over medium-high heat. Gradually whisk in grits, and reduce heat to medium-low. Cook, whisking frequently, until thickened and tender, about 20 minutes. Slowly whisk in cheese until melted. Keep warm over low heat. Preheat oven 350˚. Line a rimmed baking sheet with foil. For sauce: On prepared pan, toss together bacon and brown sugar; arrange in a single layer. Bake until crisp, 10 to 12 minutes. Let cool completely. Meanwhile, in a medium saucepan, heat oil over medium heat. Cook shallot and garlic until translucent, about 2 minutes. Carefully add bourbon, bay leaf, and peppercorns. Add juice of half a lemon and lemon itself to pan. Stir in cream, and bring to a boil. Reduce heat, and simmer until liquid is thickened and reduced by half. Gradually whisk in butter until melted. Strain mixture through a fine-mesh sieve into a small saucepan, and keep warm over low heat. Stir in cooked bacon just before serving. For spinach: In a large skillet, cook bacon, shallots, and garlic over medium heat until crisp. Add spinach, salt, and pepper, and cook just until wilted, about 1 minute. Keep warm over low heat. For fish: In a shallow dish, whisk together cornmeal and Creole seasoning. Dredge snapper in cornmeal mixture, gently shaking off excess. In a large skillet, melt butter over medium-high heat. Add fish; cook until golden brown on bottom, about 3 minutes. Turn, and cook until golden brown on bottom and fish flakes easily with a fork, 3 to 4 minutes. Serve fish immediately with grits, spinach, and sauce.

SPICY CORNMEAL COD

Steps:

• Heat oven to 500°F.
• Cut fish fillet into 4x2-inch pieces. Mix remaining ingredients except eggs and butter. Dip fish into eggs, then coat with cornmeal mixture.
• Place fish on ungreased cookie sheet. Drizzle butter over fish. Bake 10 to 12 minutes, turning fish once, until golden brown.

CORN CRUSTED RED FISH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine corn kernels, bell pepper, onion, and cornstarch in a bowl; set aside.
• Sprinkle the Creole seasoning over the red snapper. Dredge the fish in the flour, then dip them in the egg whites. Coat both sides of the fish by pressing the corn mixture into the egg whites.
• Heat the vegetable oil in an oven-safe skillet over medium-high eat. Arrange the fillets in the skillet and fry until golden, about 5 minutes on each side. Place the skillet in the preheated oven and continue cooking until the fish flakes easily with a fork, about 5 more minutes.

CORNMEAL COATING

Steps:

• In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
• In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
• Fry cod fillets in hot oil until golden brown.

CORNMEAL BREADED SNAPPER

Steps:

• Rinse fillets under cold cold water. Lay on plate & pat dry with paper towels.
• Remove 3 shallow bowls from cupboard (here's where the messy bit starts).
• In one of the bowls, mix together flour, paprika and lemon pepper. Fluff together with fork.
• In another bowl stir together the 2 eggs until frothy.
• In the 3rd bowl mix the breadcrumbs, cornmeal, parmesan cheese, oregano, basil and pepper.
• Heat oil in pan.
• Dip each fillet first into the flour mixture. Coat evenly on both sides, then dip into the egg mixture, then the breadcrumb/cornmeal mixture.
• When oil is hot lay the filets gently in the pan. Do not crowd.
• Cook fillets until golden brown on both sides. I do mine in a Texas skillet. (large frypan), but if you have to do it in two batches, you can keep them warm for awhile in a 230°F oven on a plate lined with paper towel.
• Serve with a little tartar sauce, seafood sauce or brown butter.
• Enjoy!

CORNMEAL-CRUSTED SNAPPER

Steps:

• Combine the flour, paprika, lemon pepper, and salt in one bowl. Beat the eggs in a second bowl. Combine the breadcrumbs, cornmeal, parmesan, oregano, basil, and pepper in a third bowl. Wash the filets and dry them on paper towels. Heat oil in a pan. Dip the filets in the three bowls, successively, making sure both sides are coated evenly. Cook the filets in the pan until golden brown on each side.