Fried Cod

Trader Joe's wild caught cod pieces scream make me!  So, I oblige.  The day I made this recipe it was very ho hum.  The next day however reheated in the toaster oven, fabulous.  Everyone enjoyed this recipe...fried is always kid friendly.

breaded and ready to go

Fried Cod

from Maria Helm Sinskey

The Vineyard Kitchen

adapted

4 egg whites

3t salt

freshly ground pepper

1 1/3 cup bread crumbs

1 1/3 cup panko

2T chopped Italian parsley

2 packages of wild cod pieces

extra virgin olive oil for frying

~ whisk egg whites, 1t salt and a grind of pepper in a shallow bowl

~ combine bread crumbs, panko, parsley, 2t salt and a few grinds of pepper in a shallow bowl

~ pat dry cod with paper towel

~ dip cod in egg whites and then bread crumb mixture

~ place on cake rack

~ heat cast iron skillet medium high

~ add a enough olive oil to just cover bottom

~ test oil for sizzle by dropping a couple of bread crumbs

~ fry fish until they are golden only about 1 1/2 to 2 minutes per side

~ place on paper towel when done for a minute or two and serve hot

~ the next day heat in toaster oven on medium toast setting until hot and crispy...so good!

Fish Taco's

I love fish taco's.  Being crazy about cabbage might have something to do with it and I truly enjoy watching my kids eating vegetables while not grumbling.  This is a lazy meal since Trader Joe's now carries cut and vacuumed sealed frozen wild cod.  I have made my own corn tortilla's in the past with my fabulous tortilla press; however, I opted for store made this time.

 

Fish Tacos

from: Kitchen Life Real Food for Real Families - Even Yours

by Art Smith

adapted

severs 5 with left overs for lunch for 2

Lime Slaw

5T low fat mayonnaise

1 lime zest and juice

3 cups shredded cabbage

3 carrots shredded

2 scallions chopped white and green parts

2T chopped cilantro

 salt and freshly ground pepper to taste

~ mix mayonnaise, lime zest and juice in a medium bowl.  Add cabbage, carrots, scallions and cilantro - mix well.  Season with salt and pepper.

Fish

3T olive oil

3 lbs of wild cod, cut into bite size portions

chile powder to taste

salt to taste

1/2 cup all purpose flour

~ Put chili powder, salt and flour in a large zip-lock bag.  

~ Add a third of the fish to bag at a time and shake to coat.  

~ Heat large cast iron skillet over medium heat.  

~ Add oil and heat to warm but not smoking. 

~ Put coated cod in skillet.  Take care not to crowd the nuggets.  

~ Brown turning once about 6-8 minutes. 

~ Transfer to plate

Corn Tortillas

~heat tortillas over gas flame until desired color is achieved

Very good, received a thumbs up rating from the crowd.