Serves up to 6 depending on amount of fillets
I found this recipe on the web by Kittencalskitchen, tweaking it to suit our tastes. I love the simplicity of this cooking method, and it is a definite keeper in this house. This is very crispy fish without deep frying, no mushiness either. For oven-fried fish, this is as good as it gets. I make it in a cast iron skillet. Enjoy!
cod fish fillets
about 7 tablespoons corn oil for frying
DRY MIX IN SHALLOW BOWL #1
cups dry panko breadcrumbs.
cups yellow cornmeal
teaspoons seasoning salt
teaspoons lemon pepper
teaspoons garlic powder
teaspoon cayenne pepper
WET MIX IN SHALLOW BOWL #2
large eggs slightly beaten
2Mix the cornmeal, bread crumbs, and seasonings in the first shallow bowl. Beat the eggs in the second shallow bowl.
Add one piece of fish to the DRY bowl, coat well and remove and dip the fish in the WET bowl. Return to the DRY bowl and coat again. Do this with all the fish pieces. It is a 3-step process: dry, wet, finishing with dry. Transfer all breaded fish to a plate.
3Heat the oil in a large cast iron skillet, or any oven-proof skillet. Cast iron just browns better. Fry the underside of the fish until it is brown 1 or 2 minutes, then turn and fry the other side. When all of the pieces are browned, put the skillet and the fish in the hot oven. Bake about 5 or 6 minutes until just cooked through.
5I have an excellent recipe for tartar sauce posted on this site. TARTAR SAUCE