PAN FRYING COD RECIPES

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PAN-FRIED COD WITH CHAMP RECIPE | BBC GOOD FOOD



Pan-fried cod with champ recipe | BBC Good Food image

Champ, a traditional Irish accompaniment of potato and spring onion, adds real warmth to this simple cod dish

Provided by John Torode

Categories     Dinner, Main course

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 2

Number Of Ingredients 7

500g large potato , peeled and quartered
4 spring onions
2x pieces of cod , skin on
2 tbsp olive oil
142ml carton double cream
200ml milk
knob butter

Steps:

  • Cook the potatoes in a pan of boiling water until tender, about 10-15 mins. Meanwhile, chop the spring onions, separating the green part from the white.
  • Lay the cod on a piece of kitchen paper to remove any excess moisture. Heat a frying pan to a high heat, add the oil, then the fish, skin side down. Don't move the pan or even shake it as this will tear the skin. Cook for 4-5 mins until the edges start to colour. Turn the fish over and cook for a further 3-4 mins.
  • Bring the cream and milk to the boil in a pan with the butter, then add the chopped white part of the onions, simmer for a few minutes, then season, if you want to. Mash the potatoes and mix in the hot cream and milk and half the chopped green part of the spring onions. Sprinkle the rest over the mash. Serve with the fish, pouring over any pan juices.

Nutrition Facts : Calories 890 calories, FatContent 58 grams fat, SaturatedFatContent 31 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, FiberContent 4 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.5 milligram of sodium

PAN-FRIED COD WITH SLAW RECIPE | FOOD NETWORK KITCHEN ...



Pan-Fried Cod with Slaw Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 33 minutes

Prep Time 25 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 18

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon whole-grain mustard, plus more for serving
1 tablespoon sugar
1/4 to 1/2 teaspoon caraway or celery seeds
Kosher salt and freshly ground pepper
1/2 head light-green cabbage, thinly sliced (about 6 cups)
1 small carrot, shredded
1 gala apple, julienned
1 bunch scallions, white and green parts, thinly sliced
1 large egg
1/2 cup milk
4 6-ounce cod or other white-fleshed fish fillets
1/3 cup all-purpose flour
1/3 cup cracker meal or crushed saltine crackers
1/4 teaspoon cayenne pepper
Kosher salt
Vegetable oil, for shallow frying

Steps:

  • Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in a large bowl. Toss in the cabbage, carrot, apple and scallions; cover and refrigerate.
  • Prepare the fish: Whisk the egg and milk in a medium bowl; add the cod and set aside to soak. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.
  • Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Fry in the hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper. Serve with the slaw and extra mustard.

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