Fillet Of Cod Flemish Style Recipes

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.

CRUMB-COATED COD FILLETS

Steps:

• In a shallow bowl, combine the flour, pepper and salt. In another shallow bowl, whisk eggs and water. In a third shallow bowl, combine the bread crumbs, cheese, dressing mix and seasoning. Coat fillets with flour mixture, then dip in egg mixture and coat with crumb mixture., Place fillets on a greased baking sheet. Bake at 425° for 15-20 minutes or until fish flakes easily with a fork, turning once.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

BAKED COD RECIPE WITH LEMON AND GARLIC

Steps:

• Preheat oven to 400 degrees F.
• Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
• In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
• Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
• Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
• To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
• Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

BUTTERED COD FISH RECIPE (VIDEO)

Steps:

• Combine the ingredients for the seasoning in a small bowl.
• Cut cod into smaller pieces, if desired. Season all sides of the cod with the seasoning.
• Heat 2 Tbsp butter in a large skillet over medium-high heat. Once butter melts, add cod to skillet. Cook 2 minutes.
• Turn the heat down to medium. Gently flip the cod. Top with remaining butter and cook another 3-4 minutes.
• Butter will completely melt and the fish will cook. (Don't overcook the cod, it will become mushy and completely fall apart.)
• Drizzle cod with fresh lemon juice and herbs. Serve immediately.
• Enjoy, friends.

FILLET OF COD FLEMISH STYLE

Steps:

• Preheat the oven to 350°F
• Melt the butter in a medium-size skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Season with salt and pepper.
• Arrange half the onion in an ovenproof baking dish just large enough to comfortably hold the fish.
• Sprinkle half the parsley and chives over the onion. Arrange the fish fillets or steaks over the onion and season lightly with salt and pepper.
• Cover with the remaining onion, parsley, chives, the lemon slices, bay leaf, and thyme. Pour in the wine and bake until the fish is just done, about 20 minutes.