← Back to Search Results
baking, pan-frying
Crispy Oven-Fried Cod

Photo by: Romulo Yanes
Comments: 1
 

Recipe

Roasted fries complete this quick take on fish and chips.

Yield: Makes 4 servings

Ingredients

  • 3/4 cup dry bread crumbs
  • 3/4 cup yellow cornmeal
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 4 (6-oz) pieces center-cut cod or scrod fillet (3/4 inch thick)
  • 2 large eggs, lightly beaten
  • 6 tablespoons vegetable oil

Accompaniment:

  • Lemon wedges and tartar sauce

Directions

Preheat oven to 500°F.

Combine bread crumbs, cornmeal, salt, and cayenne in a large sealable plastic bag and shake to mix.

Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in bag and shake to coat well with crumbs. Dip fish in eggs, then shake in crumbs again to coat. Transfer fish to a plate.

Heat 3 tablespoons oil in a 12-inch heavy ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking, then fry fish until undersides are golden brown, about 1 minute. Turn over, add remaining 3 tablespoons oil, and cook 1 minute more. Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.


© 2004 Condast Publications
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Accompaniments.

549kcal (27%)
80mg (8%)
2mg (3%)
58mcg RAE (2%)
868mg
96mg
39g
2g
4g
35g
179mg (60%)
858mg (36%)
3g (15%)
27g (42%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • AnnMarie

    04.15.11 Flag comment

    This is a Great Recipe for Cod or Haddock the same taste as take out I added a little savory to the Bread crumbs

 

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
flavor Flavor
by Rocco DiSpirito
a-new-way-to-cook A New Way to Cook
by Sally Schneider
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?