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Let it sit for a bit to mellow and then taste it-you may want to add more lemon juice or some cayenne or Dijon mustard.Ħ. Make the Tartar Sauce: Stir the mayonnaise, pickles, scallions, dill, lemon juice, salt and pepper together in a small bowl. Add more oil or lard to the pan if needed to fry the second batch, and make sure it’s hot before adding the fish.ĥ. Drain on the rack and keep warm-still on the rack-in the oven until all the fish is cooked. Fry until crisp and golden on the bottom, about 3 minutes, or longer for thicker fillets, then turn the pieces-just once!-with a long, wide spatula and let crisp on the bottom. When the fat is sizzling, drop in half the fish. When it’s hot, add the oil or lard to a depth of ¼ inch, then add the bacon grease or butter. Fry the Fish: Heat a heavy skillet (at least 10 inches wide) over medium-high heat. This savory, rustic dish makes the perfect brunch, as it's served family-style in a big pan. It keeps for months and can be stirred into scrambled eggs and fried potatoes to make this Portuguese specialty, bacalhau la brs. One at a time, shake any extra buttermilk off each fillet and dip it into the flour on both sides, making sure it is covered, but not too thickly, then shake off any extra flour and lay the fillets on wax paper.Ĥ. Salted cod is a fantastic ingredient to keep in your fridge.
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Put the seasoned flour on a plate or a small platter. Have ready a baking rack set on top of a baking sheet for draining the fish.ģ. Preheat the oven for 200☏ to keep the first batch of fish hot. Prepare the Fish: Pour some of the buttermilk into a shallow baking dish and add the fish fillets add more buttermilk as needed to completely cover all the fillets. RELATED: Crispy Baked Fish Tacos with Cabbage Slawġ. Reproduced by permission of Houghton Mifflin Harcourt. You’re about to impress yourself, we can tell.Įxcerpted from A Real Southern Cook: In Her Savannah Kitchen © 2015 by Dora Charles.
#RECIPES FOR COD FISH FILLETS PLUS#
But you can even use Bisquick mix plus a little salt and cayenne.” In the old days, we’d fry the fish in Crisco, but now it’s usually vegetable oil, with maybe a little bacon grease or butter for flavor.”Īccording to Charles, you have some options for the coating: “self-rising flour with a little extra salt and pepper and a pinch of cayenne is classic, as is cornmeal mixed with salt and pepper. “Just half an hour in the buttermilk will sweeten the fish and keep it deliciously moist.
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“A little buttermilk bath does wonders for fresh fish fillets such as catfish, flounder, trout or grouper,” she writes. Allow Dora Charles, author of A Real Southern Cook: In Her Savannah Kitchen, to teach you how with her recipe for buttermilk-battered, pan-fried fish fillets. It’s actually really simple to pan-fry fish to crisp, flaky deliciousness. Frying fish at home is daunting, right? Wrong.