Community Pick
Crispy Oven-Fried Cod Fish
photo by limeandspoontt
- Ready In:
- 16mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 1⁄2 cups dry breadcrumbs
- 1 1⁄2 cups yellow cornmeal
- 2 1⁄2 teaspoons seasoning salt
- 1 1⁄2 teaspoons lemon pepper (or use 1 teaspoon black pepper or to taste)
- 1 1⁄2 teaspoons garlic powder (garlic lovers increase to 2 teaspoons if desired)
- 1⁄2 teaspoon cayenne pepper (more or less if desired)
- 6 (6 ounce) cod fish fillets (about 3/4-inch thick)
- 3 large eggs, slightly beaten
- 6 -7 tablespoons vegetable oil (more or less as needed)
directions
- 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.
Reviews
-
The fish had great texture - a nice crispy outer layer. However, this had little to no taste. I couldn't taste any of the herbs, aside from the cayenne, which I found disappointing. I had hoped for a subtle lemon flavour, due to the lemon pepper. If I were to make this again, I would greatly increase the amount of herbs and decrease the amount of breadcrumbs and cornmeal.
-
This recipe was great in concept and I will definitely make it again, but I will be making a few changes. <br/><br/>1. In the ingredient list, it should specify whether store-bought seasoned breadcrumbs should be used. I always make my own breadcrumbs and if "seasoned breadcrumbs" were listed on the recipe, I would have known to adjust the seasoning accordingly. Since I wasn't sure, and I didn't want to end up way over-seasoning, I kept the salt content the same. As a result, my fish was grossly under-seasoned; almost bland.<br/><br/>2. I like the texture that the corn meal adds, but dipping it twice makes for too thick of a coating. In my opinion, a simple dredge in flour, then egg, then dry mix would work just fine and work better with the fish. <br/><br/>3. Like other reviewers have mentioned, I will skip the pan frying step next time as well. I don't think it's necessary and I think it will crisp nicely in the oven.
-
Great recipe! Here's my twist: use a coating made up of the crushed remnants of crackers like Triscuits, Ritz, Wheat Thins, Rye Krisp, Cheese Nibs, etc. There's always some breakage in the box, so I dump that, and the remaining "duff," into a covered container for later use. The various crackers' seasonings combine to form a tasty source for "breading" all kinds of things, and can be processed further in a blender or food processor as needed. It's a great substitute wherever bread crumbs are called for, does away with the need to add any salt, and worked well with the yogurt coating I used to replace the milk and eggs in this recipe. And yes, I omitted the frying step, too, as I must at my age.
see 41 more reviews
Tweaks
-
I did tweak this recipe to my taste, this is what I did. I crushed together a small handful of Lays sour cream and onion potato chips, a few Pringles jalapeno chips, 4 Ritz crackers, 1/4 cup cornmeal, a dash of M. Dash Garlic and Onion seasoning. With this, I did not need any additional seasonings and I only used 2 tablespoons of oil. I heated my cast iron pan with the oil then the fish and put into the oven and baked for 20 minutes. They turned out great! If you love potato chip crusted fish, this is the way to go!
-
David made this for our family tonight, and the kids loved it! They came back for 2nds, 3rds, 4ths...and they even loved it on lettuce wraps with lots of fresh veggie toppings! Just a few NOTES based on our tastes/dietary needs: David cooked the fish up New Orleans' style with Tony Chachere's Fish Fry instead of seasoning salt. He substituted 6 egg whites + about 1/2 cup fat-free milk for the 3 whole eggs to lower cholesterol and fat. The cod's pkg directions said it was better not to thaw the fish, and using it semi-frozen helped the breading to adhere better. Our fillets were thicker than recommended, so he cut them in half horizontally. (Use a SHARP knife!) Finally, David skipped the pan-frying and baked the fillets for 6 mins on each side (flipping carefully!). This was a HUGE hit tonight, and we will most definitely be making this one again. Thanks for posting KITTENCAL! :-)