Pan-Fried Cod
A true British tradition is beer-battered fish (see recipe), but I have always wanted a lighter, more healthy option to switch between. This fish recipe can be used for all white fish such as cod or haddock. The key to any fish recipe is using fresh products. The amount of times I have accidentally bought previously frozen fish from the store, and then been left disappointed by the lack of flavour and the rubbery texture.
Ingredients
2-4 fillets cod fish - fresh!
2 cups all-purpise flour - seasoned with salt, pepper, paprika and garlic powder
2 eggs beaten with 2 tablespoons of milk and seasoned with salt and pepper
4 tablespoons extra virgin olive oil
Season the fish fillets on both sides with generous amounts of salt, pepper and paprika.
Prepare the frying station - flour in a separate dish, egg in a separate dish. Heat olive oil in a frying pan or shallow pan over medium-high heat.
Dredge the fish in the seasoned flour, making sure flour penetrates all crevasses. Shake off the excess. Dip in egg and coat properly, then shake off the excess.
Fry the fish in hot oil for 2-3 minutes on each side (depending on the thickness of the fish), until golden brown on both sides. Try not to move the fillets around the pan too much, otherwise the coating could fall off.
middleeastcoastchef