Hi everyone! It’s been a while!! Sometimes life gets in the way and you have to re-group and refocus. I’m happy to be back and share this delicious recipe with you! As most of you know, we eat pretty healthy in my house. However, there are cheat days and yesterday was one of them. We were in the mood for “fish and chips” so I decided to make this double crusted cod fish and served this with my homemade ‘rosemary and garlic parmesan french fries’ (recipe can be found in my cookbook on the ‘shop’ page!) The fish was crispy, flavorful and absolutely delicious. The next day – we had family in town and the leftover cod came in handy. I made quick fish sandwiches with tartar sauce and cheese on brioche buns! This fish is very versatile and can be served with any sides of your choice! Enjoy!
- 2 lbs of fresh captain cut cod fish (cut into about 8 pieces)
- 1/2 cup of cornmeal
- 1/2 cup of all purpose flour
- 1 teaspoon of kosher salt
- 1 teaspoon of course black pepper
- 1 1/2 teaspoon of old bay seasoning
- 1 teaspoon of granulated garlic powder
- 1/2 teaspoon of paprika
- 2 1/2 cups of canola oil
- Pat fish dry with paper towel to soak up excess moisture. Sprinkle 1/2 teaspoon of old bay evenly onto both sides of fish.
- Mix cornmeal, flour, salt, pepper, garlic powder, paprika and 1 teaspoon of old bay seasoning together in a small bowl.
- Set a large deep frying pan over medium high heat and add canola oil into pan.
- Coat fish thoroughly in cornmeal/flour mixture. Set aside.
- Once oil is hot (up to 350 degrees) – add fish into the pan and fry for about 2 minutes on each side. (You may need to fry in batches – do not over crowd the pan!)
- Once fish is done frying, remove from oil and coat it again in cornmeal/flour mixture. Fry again for about 2 minutes on each side or until internal temperature of fish is 145 degrees.
- Set fish aside onto paper towel and let it rest for about 5 minutes before serving.
- Serve with lemon or your favorite dipping sauces. Enjoy!
Serves: About 4 people