EASY BATTERED COD
Battered fish doesn't get much easier than this. If you're looking for a quick protein to put on the table, fried cod is the way to go. The Cajun spice gives the batter a little kick without making it overly spicy, making it a tasty dinner for eaters of all ages.
Provided by Sarah Walker Caron
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet, add oil to about 1/4 inch depth. Turn the burner on to just below medium and heat the oil.
- Rinse the cod fillets and set aside. Stir together the flour, Cajun seasoning, salt and sesame seeds. Place on a large plate or a large flat-bottomed bowl. Put the egg in a second bowl or plate.
- Dredge each cod fillet in flour, then egg, then flour again. Repeat until all of the fillets are coated. Add to the hot oil. Cook until golden on both sides, and opaque throughout inside (about 10 minutes total).
Nutrition Facts : ServingSize 1 Serving
BATTER-FRIED COD WITH MINTED PEA PUREE
ZWT6 Britain. The yeast in the batter makes the fried fish especially light and crisp. Recipe by Jeremy King and Chris Corbin on http://www.foodandwine.com.
Provided by UmmBinat
Categories European
Time 2h25m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small saucepan, heat the milk until bubbles appear around the edge.
- Remove from the heat and add the yeast.
- Let stand until foamy, about 5 minutes.
- In a large bowl, combine 2/3 cup of the flour with the cornstarch, soy sauce, baking powder, cayenne and 1/2 teaspoon of salt.
- Stir in the yeast mixture.
- Cover and let stand in a warm place for 1 1/2 to 2 hours.
- Meanwhile Make Puree;.
- Melt 1/2 tablespoon of the butter in a medium saucepan.
- Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 3 minutes.
- Add the peas and stock and season with salt and pepper.
- Simmer over low heat for 15 minutes.
- Transfer the pea mixture to a food processor and puree until smooth.
- Return the puree to the pan and beat in the remaining 2 tablespoons of butter and the mint.
- Back to the fish:.
- In a large skillet, heat 2 inches of oil to 350°.
- Season the cod with salt and black pepper.
- Dredge 1 fillet at a time in flour, tapping off the excess.
- Coat the fish in the batter and fry in batches until golden, about 4 minutes per side.
- Drain on paper towels and serve at once.
- Pass the minted pea puree separately.
Nutrition Facts : Calories 274.1, Fat 10.9, SaturatedFat 6.6, Cholesterol 31.4, Sodium 140.8, Carbohydrate 37.2, Fiber 1.4, Sugar 0.9, Protein 6.6
UNBELIEVABLE FISH BATTER
In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
Provided by MargeBC
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g
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