These fresh cod fillets are divine. Instead of the typical flour and egg batter, I used cornmeal. The result is magical. The taste and colour of the cornmeal makes for a gorgeous presentation. I like to add fresh Italian flat leaf parsley to my egg wash, just like my mother used to. It looks pretty :)
Served over my tomato rice, or even wilted greens, this dish is perfect for a light spring lunch.
Leftover fish fillets can be cheese topped and sandwiched between a crusty roll for a great fish sandwich.
Cornmeal Crusted Fried Cod
Serves 4
45 minutes
4 Fresh thick Cod loins
1 1/2 cups coarse cornmeal
2 Lemons,1 juiced the other for serving
2 Bay leaves
4 Cloves of garlic
3 Eggs, beaten
1 Parsley, fresh Italian flat leaf, minced to tasteI used a handful
1L. vegetable oil for frying
Salt and freshly ground black pepper
Serve with my delicious tomato rice. Here I added corn.
1. In a bowl add Cod, lemon juice, garlic, bay leaves, a generous sprinkling of fine sea salt and pepper. I used about a tsp.. Stir and let marinate for 30 minutes.
2. Meanwhile, you can prepare rice. Follow link above.
3. In a bowl beat eggs and add parsley. In another bowl add cornmeal.
( Feel free to season cornmeal with a little salt, pepper, or even some sweet paprika.)
4. Heat oil. Aim for 180°C /350°F.
5. Lift cod from marinade and dip into cornmeal, covering it completely, lift, shake off excess and dip into egg mixture. Immediately lower into hot oil. Repeat and fry all four fillets at once.
They should take about 7-8 minutes.
6. Lift with slotted spoon and drain on paper towel lined plate. If you are doubling the batch, you can keep them warm in the oven until ready to serve.
7. Serve the fillets with lemon wedges or slices.
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