RECIPES FOR COD FISH FILLETS PLUS

Serve the fried fish on a platter surrounded with lemon wedges, with tartar sauce on the side. Let it sit for a bit to mellow and then taste it-you may want to add more lemon juice or some cayenne or Dijon mustard.Д¦. Make the Tartar Sauce: Stir the mayonnaise, pickles, scallions, dill, lemon juice, salt and pepper together in a small bowl. Add more oil or lard to the pan if needed to fry the second batch, and make sure itвЂ™s hot before adding the fish.ДҐ. Drain on the rack and keep warm-still on the rack-in the oven until all the fish is cooked. Fry until crisp and golden on the bottom, about 3 minutes, or longer for thicker fillets, then turn the pieces-just once!-with a long, wide spatula and let crisp on the bottom.

When the fat is sizzling, drop in half the fish. When itвЂ™s hot, add the oil or lard to a depth of Вј inch, then add the bacon grease or butter. Fry the Fish: Heat a heavy skillet (at least 10 inches wide) over medium-high heat.

One at a time, shake any extra buttermilk off each fillet and dip it into the flour on both sides, making sure it is covered, but not too thickly, then shake off any extra flour and lay the fillets on wax paper.Д¤. Put the seasoned flour on a plate or a small platter. Have ready a baking rack set on top of a baking sheet for draining the fish.ДЈ. Preheat the oven for 200вЏ to keep the first batch of fish hot. Prepare the Fish: Pour some of the buttermilk into a shallow baking dish and add the fish fillets add more buttermilk as needed to completely cover all the fillets. RELATED: Crispy Baked Fish Tacos with Cabbage SlawДЎ. Reproduced by permission of Houghton Mifflin Harcourt. YouвЂ™re about to impress yourself, we can tell.Д®xcerpted from A Real Southern Cook: In Her Savannah Kitchen В© 2015 by Dora Charles.

RECIPES FOR COD FISH FILLETS PLUS

But you can even use Bisquick mix plus a little salt and cayenne.вЂќ In the old days, weвЂ™d fry the fish in Crisco, but now itвЂ™s usually vegetable oil, with maybe a little bacon grease or butter for flavor.вЂќДЄccording to Charles, you have some options for the coating: вЂњself-rising flour with a little extra salt and pepper and a pinch of cayenne is classic, as is cornmeal mixed with salt and pepper. вЂњJust half an hour in the buttermilk will sweeten the fish and keep it deliciously moist. вЂњA little buttermilk bath does wonders for fresh fish fillets such as catfish, flounder, trout or grouper,вЂќ she writes. Allow Dora Charles, author of A Real Southern Cook: In Her Savannah Kitchen, to teach you how with her recipe for buttermilk-battered, pan-fried fish fillets. This savory, rustic dish makes the perfect brunch, as it's served family-style in a big pan.

It keeps for months and can be stirred into scrambled eggs and fried potatoes to make this Portuguese specialty, bacalhau la brs. ItвЂ™s actually really simple to pan-fry fish to crisp, flaky deliciousness. Salted cod is a fantastic ingredient to keep in your fridge. Frying fish at home is daunting, right? Wrong.

Recipes for cod fish fillets