Seal the bag or cover the container and give it a good shake to mix well.ģ. In a Ziplock bag or large Tupperware container with a lid (a Ziplock is what we ’d have at the camp it ’s one less thing to wash), combine the corn flour, popcorn salt, onion powder, white pepper, granulated garlic, cayenne, and celery salt. Heat the oil to 350☏ over medium-high heat.Ģ. If using a cast iron skillet or Dutch oven, fill with peanut oil to a depth of 1 and 1⁄2 inches. If using a deep fryer, fill with oil to the fill line. Special Kitchen Equipment Required: Deep fryer (or a large, deep cast iron skillet or Dutch oven)Ģ pounds fish filets, such as catfish (about 1⁄2 inch thick or thinner), skin removedģ cups corn flour (it ’s finer than corn meal and adheres better)ģ tablespoons popcorn salt 2 tablespoons onion powderġ tablespoon granulated garlic 2 teaspoons cayenne pepperġ. Seriously.Traditional Fish Fry Recipe COURTESY OF ISAAC TOUPS, CHEF/OWNER OF TOUPS MEATERY & AUTHOR OF CHASING THE GATOR: ISAAC TOUPS AND THE NEW CAJUN COOKING And serving it with your own homemade tartar sauce is even better. ![]() Fried cod is also good with garlic rice, sautéed broccoli or roasted red potatoes.Īnd of course, you’ve got to serve it with tartar sauce. Obviously, if you’re going for a fish and chips vibe, I’d say fries. Simply poke the fish with a fork and twist gently. How do you know when fried cod is cooked?įish is cooked when it reaches an internal temperature of 145 degrees. Don’t cover it with aluminum foil because the steam will be trapped making the fish soggy.īasically, steam is the mortal enemy to crispy fried cod. To keep it warm, I set my oven temperature to warm (170 degrees). This helps keep the bottom of the fish from getting soggy as it sits. While I’m cooking the different batches, I like to keep the cooked fish on top of a cooling rack thats set on a baking sheet. ![]() If you over crowd the pan, the fish will steam more than fry so they won’t be as crispy. It’s important to fry the fish in batches so that you don’t over crowd the pan. I use a heavy bottomed pan and heat an inch of oil to 350 degrees. Another bowl with whisked eggs and finally a plate with seasoned panko bread crumbs.įirst, you will dredge each piece of cod in the flour, then dunk it in the egg and finally press into the panko. Next, you’ll want to set up an assembly line of sorts to coat the fish. You’ll season the crust too, but seasoning the fish helps create layers of flavor. The first step to making fried cod is to make sure that you season the fish liberally with salt and pepper. It results in crispy, flaky fish each and every time. That is why, when I make fried cod, I choose to do a panko crust. For me, even fried, wet batters have a tendency to get a bit soggy. ![]() Not because I don’t love it, but because, I don’t love battered fish and chips.īattered fish is typically dunked in a wet batter and then fried. When I go out to eat, I am always hesitant to order Fish and Chips. AM I RIGHT?Īnd now I’m going to show you just how easy it is to make one of the best cod recipes! I mean crispy fried fish, with a squirt of lemon dunked in tartar sauce? It doesn’t get much better. Now, my family will eat any of the cod recipes I make, but if we’re being totally honest, fried is the best. This means that it’s not super fishy tasting, which means it’s great for the kiddos. We like it because it’s a mild white fish with a firm texture. When it comes to fish, my family is all about the white fish. ![]() And it is perfect for dunking in homemade tartar sauce. It’s crispy on the outside and flaky on the inside.
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