Deep Fried Cod Recipes

FISH FRY

Steps:

• Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
• Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
• When the fish is evenly golden all over, remove and drain on brown paper sacks.
• Suggested: 3 disposable pie tins .

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 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.

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

Steps:

• Cut the fish into approximately 7x2 inch pieces.
• Mix the flour, baking powder and dry mustard together.
• Heat the oil to 400 degrees.
• With a mixer, blend the flour mixture, water, egg, sugar and salt.
• Dip each fillet completely into the batter.
• Quickly drop in the hot oil and fry for 5 minutes or until dark golden brown.
• Drain on paper towels.
• Serve and enjoy!

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 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.

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!

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.