Pan Fried Cod
- 2 lb of fresh cod fillet
- 3-4 fresh eggs
- 2 cups of flour
- Sunflower oil
- Salt by taste
Wash cod fillet in cold water and cut into portion pieces:
Crack all eggs into a bowl, add a bit of salt and mix. Pour flour into another bowl:
Take several pieces of cod, salt them from each side and roll in the flour:
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:
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:
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
- 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
Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
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.
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.
May 2014 Pretty good
Sara's Blackened Salmon
- 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
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
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.
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.