Cornmeal-Crusted Cod Recipe
Crispy and delicious cornmeal-crusted cod recipe. Perfect for a quick and tasty dinner. Learn how to make it now!
Ingredients
- 4 cod fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 eggs
- 2 tbsp milk
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
- In a shallow bowl, mix cornmeal, flour, paprika, garlic powder, salt, and pepper.
- In another bowl, beat eggs and milk.
- Dip cod fillets into the egg mixture, then coat with the cornmeal mixture.
- Heat vegetable oil in a pan over medium-high heat.
- Fry cod fillets for about 3-4 minutes per side until golden and crispy.
- Serve with lemon wedges.
Notes
- Choosing the Best Cod: When selecting cod fillets, aim for fresh or high-quality frozen options. Fresh cod should have a clean, briny scent, and the fillets should be firm and moist. If using frozen cod, ensure it's fully thawed and pat it dry with paper towels to remove excess moisture.
- Cornmeal Varieties: You can experiment with different types of cornmeal to adjust the texture and flavor of your crust. Fine cornmeal creates a smoother, lighter coating, while coarse cornmeal results in a crunchier texture. You can even try seasoned cornmeal mixes for added flavor.
- Seasoning: Feel free to customize the seasoning mix to your taste. Add a pinch of cayenne pepper for some heat or swap out paprika for smoked paprika to enhance the smoky flavor.
- The Double-Dip Method: For an extra crispy crust, double-dip the cod fillets. After the initial coating in the cornmeal mixture, dip them back into the egg mixture and coat with cornmeal again.
- Frying Tips: Use a thermometer to ensure the oil reaches the right temperature, around 350-375°F (175-190°C). Avoid overcrowding the pan; fry the cod fillets in batches if necessary. Drain fried cod on a paper towel-lined plate to remove excess oil.
- Baking Option: If you prefer a healthier cooking method, you can bake the cornmeal-crusted cod. Preheat your oven to 375°F (190°C) and place the coated fillets on a greased or parchment-lined baking sheet. Bake for 15-20 minutes, or until the cod is cooked through and the coating is golden brown.
- Serving Suggestions: Garnish your cornmeal-crusted cod with fresh lemon wedges and a sprinkle of chopped parsley for a burst of citrusy freshness.
- Storage: This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat in the oven to maintain the crispy texture.