I first posted this recipe in October of last year – so yes, it’s a re-run. But with the Pre-Lenten Seafood Sale happening this week, I thought it was worth featuring it again. It’s simple enough for a weeknight, and is the perfect make-at-home recipe if you’ve got a hankerin’ for fish-fry but don’t feel like standing in line with your patience-challenged children at a crowded restaurant on a Friday night.
Cod, orange roughy, haddock, and tilapia are all featured in the sale ad, and any of them would work here. Just make sure you start with fish that’s been dried well, and that your oil is hot enough before you add the fish to the pan. You’ll know it’s hot enough when a pinch of the coating sizzles upon contact with the pan.
Actually, I might turn this fish into a sandwich and serve it with a simple cole slaw, just to change things up a bit.
I hope you like it!
CRISPY OVEN-FRIED COD
Source: The Gourmet Cookbook, edited by Ruth Reichl; p. 301
¾ c. fine dry breadcrumbs
¾ c. yellow cornmeal
1 t. salt
¼ t. cayenne pepper
4 – 6 oz. pieces of center cut cod fillet (cod is on sale)
2 large eggs
6 T. vegetable oil
Lemon wedges, parsley sprigs, and Sendiks Own Tartar Sauce as accompaniments
Put a rack in the upper third of the oven and preheat the oven to 500 degrees.
Combine breadcrumbs, cornmeal, salt, and cayenne in a shallow pie plate. In a separate shallow dish, beat the eggs together to combine.
Pat the fish dry with paper towels. Season both sides with salt and pepper. Dredge fish in the breadcrumb mixture, then dip fish in eggs, and dredge again in the crumbs. Transfer to a plate.
Heat the oil in a large, heavy, oven-proof skillet over high heat until oil is very hot but not smoking. Add the fish and fry until underside is golden brown, about a minute. Gently flip fish over and cook until golden brown on second side, about another minute. Transfer skillet to oven and continue to cook for an additional 5 minutes. Serve with lemon, parsley, and tartar sauce.
ROASTED FRENCH FRIES
Source: The Gourmet Cookbook, edited by Ruth Reichl; p. 5681 ½ lbs. russet potatoes (about three large), scrubbed
¼ c. vegetable oil
½ t. salt (I used Lawry’s Seasoned Salt)
¼ t. freshly ground black pepper
Preheat oven to 500 degrees. Trim a small slice of potato off of one side so that it lies flat on your work surface. Cut the potatoes into 1/3 inch thick slices, then cut into 1/3 inch thick sticks. IMMEDIATELY (this is important) toss with the oil, salt, and pepper in a large bowl, then spread potatoes on a large rimmed baking sheet.
Bake for 15 minutes. Loosen potatoes from bottom of pan with a metal spatula, turn them over, and spread out again. Bake until crisp and edges are golden brown, about 10 minutes more (I tossed mine again at this point and let them go another 5 minutes; we like them on the crispy side). Serve right away.
Connect with Sendik's