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Thursday, 16 May 2013

Pan-Fried Lightly Breaded Cod

Yum! It's the only word for this lovely, flaky fish. Not laden down by deep-frying, but not dried out by oven-baking, the pan-fried method works marvelously!  It's an easy and delicious gluten-free breaded fish.  If you don't have cod, any thin, white-fleshed fish will work well.  It's great with a big salad, steamed peas and/or oven-roasted potato wedges.  Enjoy!

Pan-Fried Lightly Breaded Cod
Makes 4-6 servings

Mix together in a large bowl or shallow pan:
½ cup milk (lactose-free works well)
1 egg

Place in the pan, and set aside to soak:
18-24 oz cod fillets, cut into serving sizes (you can also use other white-fleshed fish)

I like to mix occasionally, so the fish is all coated/soaked a bit.

Mix in a low, shallow bowl (for dipping fish):
1/3 cup gluten-free breadcrumbs
1 - 2 tsp Old Bay Seasoning (OR ½ - 1 tsp pepper, ½ - 1tsp salt, ¼ tsp cayenne)
½ tsp pepper

Heat ½ inch of oil (I prefer Canola oil) over medium-high heat in a wide frying pan. 

Remove the fish from the milk mixture and coat thoroughly in breading before placing in the frying pan.

This was only about 12 oz of fish, but obviously more could fit in the pan, or you can cook in batches since they cook so quickly.

Cook the fish 2-4 minutes on each side until golden brown. Use a spatula to flip because fish gets more tender and flaky as it cooks (ideally one that can allow the oil to drain).  

Transfer to a plate lined with paper towel to drain. 
Delicious served with a bit of tartar sauce and oven-roasted fries and steamed peas or salad.  Enjoy!

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