Looking for a great way to get a great crispy crust surrounding your fish without deep frying with a huge pot of oil. This easy cornmeal crusted cod comes out soft and flaky inside and has a great crispy crust that is packed with flavor. The fish takes under 30 minutes to have this great meal on the table. Serve the cod with the tartar sauce or a fresh lemon squeezed on top is perfect for a lent dinner or anytime of the year.
First off you want to start with the tartar sauce so the flavors can melt together. In a bowl, mix together all of the ingredients for the tartar sauce, place aside in the refrigerator as you prepare the fish.
In a shallow dish, Stir together the cornmeal, ¼ teaspoon of each salt, black pepper and cayenne pepper. In a separate shallow dish, mix the flour, remaining salt, black pepper and cayenne pepper. In a third dish, whisk together the eggs and milk.
Pat the fish fillets dry with a paper towel. One at a time coat each fillet in the flour,shaking off excess flour, then egg mixture, letting excess egg to drip off, then coat with the cornmeal mixture shaking excess off. Place coated fillets on a plate or sheet of parchment paper as you finish the rest.
Heat the oil in a 10-12” skillet over medium high heat until oil starts to shimmer and hot, about 325-350F degrees. Fry the fish fillets until golden brown on each side, about 3 minutes per side.
Transfer to a paper towel lined dish to drain. Serve with the tartar sauce and lemon wedge to squeeze on top.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!