CRISPY BAKED COD
This Crispy Baked Cod is flaky, golden brown and ready in less than 20 minutes!
Provided by Blair Lonergan
Categories Dinner
Time 18m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F. Add the butter to an 11 x 7-inch baking dish (or another similar size dish that easily holds all of your fillets). Place the dish in the hot oven, just until the butter melts (it will only take a few minutes).
- In a shallow dish, combine flour, cornmeal, seasoned salt, garlic powder and pepper. Dredge the fish in the flour mixture to coat on all sides, shake off excess breading, and place in the hot dish. Very carefully turn the fish to coat with butter. You can also use a spoon to drizzle the melted butter over the top of the fish.
- Bake for 7-8 minutes. Turn the broiler to HIGH and broil the fish for 1-2 more minutes, until the top of the fish is crispy and flakes easily with a fork. Keep a close eye on the fish while it's under the broiler to make sure that it doesn't burn.
- Squeeze fresh lemon juice over the fish and sprinkle with parsley just before serving.
Nutrition Facts : ServingSize 1 fillet, Calories 282.2 kcal, Carbohydrate 11.4 g, Protein 39.4 g, Fat 7.4 g, SaturatedFat 3.9 g, Cholesterol 109.1 mg, Sodium 461.2 mg, Fiber 0.8 g, Sugar 0.1 g, UnsaturatedFat 2.5 g
CRISPY OVEN-FRIED COD FISH
There is nothing fancy about this but if your looking for a crispy coating without any deep-frying this is about as good as it gets, If your skillet is not large enough to hold all of the fish, then transfer to a baking sheet that has been coated with oil, only dry breadcrumbs or the coating will not adhere to the fish --- cooking time is for oven only, if desired any large fish fillet can be replaced for the cod, all seasoning my be adjusted to taste
Provided by Kittencalrecipezazz
Categories Brunch
Time 16m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees (set oven rack to second-lowest position).
- In a large heavy ziploc plasic bag combine bread crumbs, cornmeal, seasoning salt, lemon pepper, cayenne and garlic powder; shake the bag to mix (can use a shallow bowl).
- In a shallow bowl slightly beat the eggs.
- Adding one piece of fish at a time to the bag, coat well with the mixture, then remove and dip the fish in the eggs, then return to the bag to coat the fish again, repeat for all of the cod pieces; transfer to a plate.
- Heat about 3 tablespoons oil in a large 12-inch ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking.
- Fry the fish until the undersides are golden brown (about 1 minute).
- Turn over and add in another 3-4 tablespoons oil; cook another 1 minute more.
- Place the skillet in the oven and bake for about 5-6 minutes or until JUST cooked through.
Nutrition Facts : Calories 516.6, Fat 19.7, SaturatedFat 3.2, Cholesterol 166.7, Sodium 336.9, Carbohydrate 43.7, Fiber 3.5, Sugar 2, Protein 39.9
CRISPY OVEN-FRIED COD
Steps:
- Preheat oven to 500°F.
- Combine bread crumbs, cornmeal, salt, and cayenne in a large sealable plastic bag and shake to mix.
- Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in bag and shake to coat well with crumbs. Dip fish in eggs, then shake in crumbs again to coat. Transfer fish to a plate.
- Heat 3 tablespoons oil in a 12-inch heavy ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking, then fry fish until undersides are golden brown, about 1 minute. Turn over, add remaining 3 tablespoons oil, and cook 1 minute more. Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.
CRISPY OVEN FRIED COD
Serve this with crispy oven roasted fries for a quick take on fish and chips. Yumm! (much healthier than the deep fried version as well)
Provided by MarieRynr
Categories < 30 Mins
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500*F.
- Combine bread crumbs, cornmeal, salt and cayenne in a large sealable plastic bag and shake to mix.
- Season fish with salt and pepper on both sides and working with 1 piece at a time, put fish in bag and shake to coat well with crumbs.
- Dip fish in eggs, then shake in crumbs again to coat.
- Transfer to a plate Heat 3 TBs oil in a 23 inch heavy oven proof skillet over high heat until hot but not smoking.
- Fry fish until undersides are golden brown, about 1 minute.
- Turn over, add remaining 3 TBS oil, an cook one minute more.
- Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.
Nutrition Facts : Calories 460.9, Fat 25.1, SaturatedFat 3.8, Cholesterol 166.7, Sodium 756.5, Carbohydrate 21.7, Fiber 1.9, Sugar 0.6, Protein 36.2
DELICIOUS OVEN FRIED COD
Yum! Deliciously crunchy fish without all the fat. My kids love when I make my fish this way. So easy too...always a plus! I've used this coating on many different kinds of fish. It's great on all... Enjoy!
Provided by Cassie *
Categories Fish
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degree F. Line a shallow baking pan with foil. Spray with non stick cooking spray or wipe with oil, as so fish won't stick. In a shallow dish, add seasonings, corn meal, cheese and stir to combine.
- 2. Dip each piece of fish into the milk, let excess drip off. Press each side into the crumbs ( making sure well coated.)
- 3. Place on sheet pan. Bake for 25 - 30 minutes or until nice and golden and fish is flaky. If using bigger pieces of fish, you may need to increase breading ingredients and baking time.
- 4. Serve with lemon and tarter sauce. Enjoy!
BONNIE'S OLIVE OIL FRIED CROUTONS
I found this recipe online. I was skeptical at first; however, this recipe is brilliant! These Croutons are absolutely wonderful, and we will be making them again and again. The Croutons are fried fast in extra virgin olive oil in a cast iron skillet. They are deliciously crispy on the outside with a tender bite, not crunchy...
Provided by BonniE !
Categories Other Breads
Time 15m
Number Of Ingredients 6
Steps:
- 1. ABOUT THE BREAD I used a loaf of garlic and parmesan flavored bread that I had just baked. Any rustic, good quality bread will do. Remove the crusts (because it gets too brown) and cut the two cups of bread into 1/2 inch cubes. No set rule here. They can be bigger if you want. You can even tear the bread instead of cutting it.
- 2. ABOUT FRYING THE CROUTONS Be careful not to over-fry your croutons. You are going for crispy on the outside with a tender bite, not crunchy and crusty.
- 3. THIS IS A FAST SIZZLE! Measure 1/3 cup extra virgin olive oil. Heat the oil in a cast iron or heavy skillet over medium high heat. Put in one cube and see if it sizzles, then if it does, add the rest of the cubes. Watch them carefully, because they toast fast. Turn the cubes to brown the sides. When they are all brown, turn the heat off and immediately salt and pepper the cubes, add the thyme, garlic powder and paprika and keep tossing them gently for about 30 seconds,
- 4. Then remove the cubes to a paper towel to drain.
- 5. They are wonderful on a tossed green salad like this one. They are hands-down so much faster to prepare and better tasting than the oven variety. Bon Appetit!
- 6. Enjoy! We love these Croutons!
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