IS COD FISH HEALTHY RECIPES

FISH AND CHIPS-STYLE COD RECIPE | EATINGWELL

Fish and Chips-Style Cod Recipe | EatingWell image

You can make the perfect fish and chip meal at home using this easy recipe.

Provided by Diabetic Living Magazine

Total Time 1 hours 5 minutes

Number Of Ingredients 10

Ingredients

1 pound fresh or frozen cod or halibut fillets
½ cup all-purpose flour
? cup fat-free milk
? cup ale or nonalcoholic beer
1 egg or 1/4 cup refrigerated or frozen egg product, thawed
¼ teaspoon kosher salt
Dash freshly ground black pepper
½ cup canola oil
Malt vinegar
1 sprig Fried Parsley (optional, see Tip)

Steps:

Thaw fish, if frozen. Set aside. In a medium bowl, whisk together flour, milk, ale, egg, salt and pepper until combined. Cover and chill batter for 30 minutes.
Preheat oven to 250 degrees F. Rinse fish under cold running water; pat dry with paper towels. Cut fish crosswise into eight pieces. In an 8-inch skillet, heat oil over medium-high heat for 2 minutes.
Dip four pieces of the fish in the batter, turning to coat and letting excess batter drip off. Fry the fish pieces in the hot oil about 4 minutes or until golden brown and fish flakes easily when tested with a fork, turning once. Transfer fried fish to paper towels; let stand to drain. Place fish on a baking sheet; keep warm in the oven. Repeat with remaining fish pieces.
Serve fish with malt vinegar and, if desired, garnish with Fried Parsley.

Nutrition Facts : Calories 177 calories, CarbohydrateContent 4 g, CholesterolContent 55 mg, FatContent 8 g, ProteinContent 21 g, SaturatedFatContent 1 g, SodiumContent 118 mg

HEALTHY COD FISH TACOS (QUICK AND EASY RECIPE) - SKINNYTASTE

Healthy Cod Fish Tacos (Quick and Easy Recipe) - Skinnytaste image

This easy, healthy fish taco recipe is made with cod seasoned with a chili-lime cumin rub cooked in a skillet – no breading, no frying!

Provided by Gina

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 19

Ingredients

4 pieces 4 oz each skinless firm white fish such as cod ((or snapper fillet, mahi mahi), fresh is best, if frozen thawed)
1/2 teaspoon cumin
1/2 teaspoons kosher salt
3/4 teaspoons lime chili seasoning (such as Tajin Classic)
1/4 cup fat free Greek Yogurt
3 tablespoons light mayonnaise
1 tablespoon lime juice
1-2 tablespoons water (to thin)
3/4 teaspoon chili-lime seasoning salt (such as Tajin Classic)
1/8 teaspoon kosher salt
1/4 cup chopped cilantro
1 cup white cabbage (sliced)
1 cup red cabbage (sliced)
1/4 cup shredded carrots
1 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon kosher salt
8 corn tortillas (charred on the open flame 30 seconds on each side)
lime wedges (for serving)

Steps:

Season fish with salt, ground cumin and Tajin.
Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
Toss the slaw ingredients and keep cold.
Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.

Nutrition Facts : ServingSize 2 tacos, Calories 342 kcal, CarbohydrateContent 38 g, ProteinContent 35 g, FatContent 9.5 g, SaturatedFatContent 1.5 g, CholesterolContent 56.5 mg, SodiumContent 638.5 mg, FiberContent 4.5 g, SugarContent 2.5 g

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