Pan Fried Cod With Bacon Fennel Bbq Sauce 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 FENNEL

Steps:

• Chop fennel greens and set aside.
• Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.

PAN-SEARED COD WITH CREAMY FENNEL RAGOûT

Steps:

• Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly crisp, 6 to 8 minutes. Transfer bacon with a slotted spoon to a bowl. Add 1 tablespoon oil to fat in skillet, then cook fennel with salt and pepper over moderate heat, turning occasionally, until lightly browned, 6 to 8 minutes.
• Add broth, cream, tomatoes, and garlic to fennel and cook, partially covered, over moderately low heat, stirring occasionally, until fennel is tender and cream is slightly thickened, about 20 minutes.
• While fennel cooks, heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Season fillets with salt and pepper, then sauté 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
• Stir mustard and bacon into fennel ragout and season with salt and pepper. Serve cod over fennel ragout.

PAN-FRIED COD WITH BACON-FENNEL BBQ SAUCE

Steps:

• Make up a batch of sauce. Fry the bacon over medium-high heat just til crisp and brown. Pull it out of the pan, drain it on paper towels, crumble, and set aside.
• Pour off all but 3 to 4 tablespoons of the bacon fat in the pan. Dump in the onions and fennel, seasoning with a pinch of salt and pepper. Sizzle over medium heat til brown and caramelized. Stir in the Mutha Sauce and lemon juice. Keep warm.
• Toss the flour, Creole Seasoning, and a pinch of salt together. Dredge the fish in the mixture til the pieces are well coated.
• Swirl the oil into a heavy skillet and heat it til hot but not smoking. Knock the excess flour off the fish pieces, and slip them into the skillet. Cook for 2 to 3 minutes, til lightly browned. Flip the pieces over and cook another 2 to 3 minutes, til cooked through. With a slotted spatula, transfer the fish to a platter.
• Top each portion with a spoonful of sauce, some bacon crumbles, and some sliced scallions. Serve it right away.