Fish, Pan Fried

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Pan Fried Cod
Course: Fish
  • 2 lb of fresh cod fillet
  • 3-4 fresh eggs
  • 2 cups of flour
  • Sunflower oil
  • Salt by taste
  1. Wash cod fillet in cold water and cut into portion pieces:
  2. Crack all eggs into a bowl, add a bit of salt and mix. Pour flour into another bowl:
  3. Take several pieces of cod, salt them from each side and roll in the flour:
  4. Put frying pan on the moderate heat and add sunflower oil. When frying pan is warmed up, dip cod pieces into eggs and move them to the frying pan:
  5. You need to fry each piece of cod from each side till it is ready, depends of the size of cod pieces it can take from 5 till 10 minutes:
  6. Move prepared cod pieces from the pan to the plate. You may need to repeat steps 3-5 for the rest of cod pieces, after this your fried cod is ready to be served


Panfried Fish
Course: Fish
  • 1 ½ pounds mild-flavor fish fillets about 3/4 inch thick
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg
  • 1 tablespoon water
  • ½ cup Gold Medal™ all-purpose flour cornmeal or grated Parmesan cheese
  • Vegetable oil or shortening
  1. Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
  2. Beat egg and water in shallow bowl until well mixed. Sprinkle flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour.
  3. Heat oil (1/8 inch) in 10-inch skillet over medium heat about 2 minutes. Fry fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels.
Recipe Notes

May 2014 Pretty good


Sara's Blackened Salmon
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course: Fish
Author: Sara
  • 2 T ground paprika
  • 1 T ground Cayenne pepper
  • 1 T Onion powder
  • 2 t salt
  • ½ t ground white pepper
  • ½ t ground black pepper
  • ½ C unsalted butter melted
  1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
  2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
  3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.
Recipe Notes

April 2015