They’re going to come over anyway when they smell this. A fish fry is meant to feed the masses, so it’s a good time to invite the neighbors. Shallow frying uses less oil, but then you have to flip the fish. Deep frying requires more oil, but the fish cooks faster. Save your fancy offshore fish for another recipe. I used redfish here, but trout, snook, and mullet are all wonderful. An authentic Florida fish fry starts with fish caught in inshore Florida waters. It’s home-cookin’ style, and it doesn’t exist outside that realm. This is the kind served at fish fries in our state, in fishermen’s backyards, and in my grandma’s kitchen. It’s not beer-battered or breaded, panko-crusted or shake-and-baked.
Seriously.You won’t find fish like this at a restaurant. And serving it with your own homemade tartar sauce is even better. Fried cod is also good with garlic rice, sautéed broccoli or roasted red potatoes.Īnd of course, you’ve got to serve it with tartar sauce. Obviously, if you’re going for a fish and chips vibe, I’d say fries. Simply poke the fish with a fork and twist gently. How do you know when fried cod is cooked?įish is cooked when it reaches an internal temperature of 145 degrees. Don’t cover it with aluminum foil because the steam will be trapped making the fish soggy.īasically, steam is the mortal enemy to crispy fried cod. To keep it warm, I set my oven temperature to warm (170 degrees). This helps keep the bottom of the fish from getting soggy as it sits. While I’m cooking the different batches, I like to keep the cooked fish on top of a cooling rack thats set on a baking sheet. If you over crowd the pan, the fish will steam more than fry so they won’t be as crispy. It’s important to fry the fish in batches so that you don’t over crowd the pan. I use a heavy bottomed pan and heat an inch of oil to 350 degrees. Another bowl with whisked eggs and finally a plate with seasoned panko bread crumbs.įirst, you will dredge each piece of cod in the flour, then dunk it in the egg and finally press into the panko. Next, you’ll want to set up an assembly line of sorts to coat the fish. You’ll season the crust too, but seasoning the fish helps create layers of flavor. The first step to making fried cod is to make sure that you season the fish liberally with salt and pepper. It results in crispy, flaky fish each and every time. That is why, when I make fried cod, I choose to do a panko crust.
For me, even fried, wet batters have a tendency to get a bit soggy. Not because I don’t love it, but because, I don’t love battered fish and chips.īattered fish is typically dunked in a wet batter and then fried. When I go out to eat, I am always hesitant to order Fish and Chips. AM I RIGHT?Īnd now I’m going to show you just how easy it is to make one of the best cod recipes! I mean crispy fried fish, with a squirt of lemon dunked in tartar sauce? It doesn’t get much better. Now, my family will eat any of the cod recipes I make, but if we’re being totally honest, fried is the best. This means that it’s not super fishy tasting, which means it’s great for the kiddos. We like it because it’s a mild white fish with a firm texture. When it comes to fish, my family is all about the white fish. And it is perfect for dunking in homemade tartar sauce. It’s crispy on the outside and flaky on the inside.
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