BAKING COD AT 375 RECIPES
BAKED FISH FILLETS RECIPE - BETTYCROCKER.COM
Baking fish fillets is the easiest way to ensure a tender, flaky entrée that maintains its flavor and doesn’t dry out. For this baked fish recipe, all you have to do is mix up an easy lemon-butter sauce for fish, drizzle it on, and pop your fillets in the oven. You’ll be enjoying Baked Fish Fillets in just half an hour. This recipe works wonderfully with any mild-flavored fish, meaning you can switch it up and have baked cod, baked tilapia, baked catfish, or whatever looks best at the fish counter!
Provided by Betty Crocker Kitchens
Total Time 25 minutes
Prep Time 5 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches.
- Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.
- Mix remaining ingredients; drizzle over fish.
- Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 235 , CarbohydrateContent 0 g, CholesterolContent 110 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 23 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 270 mg
KARAAGE (JAPANESE FRIED CHICKEN) RECIPE - NYT COOKING
At Kunyan, a ramen shop in a mountain hot-spring town near the Sea of Japan, fried chicken is served until 2 a.m., or whenever the last customer leaves. The flesh is firm and flavorful with sweetened soy and garlic, coated in a fox-colored crust of potato starch that stays crisp on the table through a second round of highballs. Kunyan’s “mama,” who presides over pan-frying gyoza and pouring frothy Super Dry beer, would never give up her recipe, but the flavors in this version are awfully similar. To approximate the best Japanese chicken — meatier, fattier, and more flavorful than American supermarket meat — buy your chicken from a farmers' market, and debone it yourself or ask a butcher. Don’t feel pressure to do it perfectly: The pieces will be encrusted in a crisp coating, and the leftover bones make great stock.
Provided by Hannah Kirshner
Total Time 45 minutes
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.
- Fill an aluminum or thin stainless steel pot (best for quick temperature adjustments), with sides at least 5 inches tall, with about 3 inches of peanut oil. Heat the oil to 350 degrees. Place several layers of newsprint or paper towels on a sheet pan.
- While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces.
- Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 325 degrees (temperature will fall when you add chicken) and no lower than 300 degrees. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.
- When all the chicken has been fried once, increase the oil’s temperature to 375 degrees. Fry chicken pieces a second time, keeping the oil between 350 and 375 degrees, until the crust is deep golden brown, about 1 minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra crisp, even if you don’t serve it immediately.
- Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.
Nutrition Facts : @context http//schema.org, Calories 458, UnsaturatedFatContent 15 grams, CarbohydrateContent 33 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 24 grams, SaturatedFatContent 6 grams, SodiumContent 775 milligrams, SugarContent 2 grams, TransFatContent 0 grams
More about "baking cod at 375 recipes"
BAKED FISH FILLETS RECIPE - BETTYCROCKER.COM
Baking fish fillets is the easiest way to ensure a tender, flaky entrée that maintains its flavor and doesn’t dry out. For this baked fish recipe, all you have to do is mix up an easy lemon-butter sauce for fish, drizzle it on, and pop your fillets in the oven. You’ll be enjoying Baked Fish Fillets in just half an hour. This recipe works wonderfully with any mild-flavored fish, meaning you can switch it up and have baked cod, baked tilapia, baked catfish, or whatever looks best at the fish counter!
From bettycrocker.com
Reviews 4
Total Time 25 minutes
Calories 235 per serving
From bettycrocker.com
Reviews 4
Total Time 25 minutes
Calories 235 per serving
- Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
See details
KARAAGE (JAPANESE FRIED CHICKEN) RECIPE - NYT COOKING
At Kunyan, a ramen shop in a mountain hot-spring town near the Sea of Japan, fried chicken is served until 2 a.m., or whenever the last customer leaves. The flesh is firm and flavorful with sweetened soy and garlic, coated in a fox-colored crust of potato starch that stays crisp on the table through a second round of highballs. Kunyan’s “mama,” who presides over pan-frying gyoza and pouring frothy Super Dry beer, would never give up her recipe, but the flavors in this version are awfully similar. To approximate the best Japanese chicken — meatier, fattier, and more flavorful than American supermarket meat — buy your chicken from a farmers' market, and debone it yourself or ask a butcher. Don’t feel pressure to do it perfectly: The pieces will be encrusted in a crisp coating, and the leftover bones make great stock.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine japanese
Calories 458 per serving
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine japanese
Calories 458 per serving
- Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.
See details
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May 05, 2020 · AIR FRYER COOKING: -Place cod into the air fryer and cook for 6 minutes at 380° F. -Flip the fish and cook an additional 6 minutes or until crispy and the internal temp reaches 145° F. OVEN COOKING: -Preheat the oven to 375° F -Place cod onto a baking …
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Jun 24, 2021 · Dry and season the cod. Thoroughly pat the cod fillets dry using a paper towel and then season both sides with salt and pepper. Heat the frying oil. Heat about 2-3 inches of vegetable oil in a heavy-bottomed skillet over medium-high heat, checking with a thermometer to keep it at 375 …
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AIR FRYER BREADED COD- OVEN RECIPE INCLUDED - HIGHER STARR
May 05, 2020 · AIR FRYER COOKING: -Place cod into the air fryer and cook for 6 minutes at 380° F. -Flip the fish and cook an additional 6 minutes or until crispy and the internal temp reaches 145° F. OVEN COOKING: -Preheat the oven to 375° F -Place cod onto a baking …
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Jun 24, 2021 · Dry and season the cod. Thoroughly pat the cod fillets dry using a paper towel and then season both sides with salt and pepper. Heat the frying oil. Heat about 2-3 inches of vegetable oil in a heavy-bottomed skillet over medium-high heat, checking with a thermometer to keep it at 375 …
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From simplyhomecooked.com
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COUNTRY SCALLOPED POTATOES - CAMPBELL SOUP COMPANY
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Dec 15, 2021 · Use haddock, cod, or similar fish fillets in this quick and easy fish bake. button button The Spruce Eats. ... Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. ... Grease a 2-quart baking dish. Preheat oven to 375 …
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BATTER-FRIED CHICKEN RECIPE
Oct 06, 2021 · Many recipes for batter-fried chicken recommend using wheat flour or a combination of wheat flour and cornstarch. ... heat oil over medium-high heat to 375°F (190°C). In a large bowl, thoroughly whisk together potato starch, all-purpose flour, black pepper, baking …
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COUNTRY SCALLOPED POTATOES - CAMPBELL SOUP COMPANY
Oct 10, 2012 · Heat the oven to 375°F. Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in a 13x9x2-inch baking dish. Season with salt and pepper. Repeat the layers. Cover the baking …
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CHEESY CHICKEN & POTATO CASSEROLE - CAMPBELL SOUP CO…
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In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, …
From marthastewart.com
From marthastewart.com
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FISH FLORENTINE RECIPE - THE SPRUCE EATS
Dec 15, 2021 · Use haddock, cod, or similar fish fillets in this quick and easy fish bake. button button The Spruce Eats. ... Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. ... Grease a 2-quart baking dish. Preheat oven to 375 …
From thespruceeats.com
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Categories: Pies, tarts & pastries; Main course; Vegetarian Ingredients: plain flour; rye flour; butter; cheddar cheese; dried porcini mushrooms; onions; leeks ...
From eatyourbooks.com
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BATTER-FRIED CHICKEN RECIPE
Oct 06, 2021 · Many recipes for batter-fried chicken recommend using wheat flour or a combination of wheat flour and cornstarch. ... heat oil over medium-high heat to 375°F (190°C). In a large bowl, thoroughly whisk together potato starch, all-purpose flour, black pepper, baking …
From seriouseats.com
From seriouseats.com
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