Cod fillets in cornmeal crust
When I had a bag of frozen cod fillets, I tried this cornmeal crust variant, mainly out of the desire to have something quick, without too much hassle. I let the fish thaw at room temperature, then got to work. The cornmeal crust adheres well to white fish, especially if you pat it dry before cooking, so it’s not wet. It’s the recipe I make when I want something easy and handy.
Quick Info
Total time: about 30 minutes
Preparation time: 10 minutes
Cooking time: 15-20 minutes (depending on the thickness of the fillets)
Servings: 4
Difficulty: easy
Recipe type: main dish, suitable for lunch or dinner
Ingredients
4 Alaska cod fillets (frozen or fresh)
1 large egg
2 tablespoons flour
3 tablespoons cornmeal
salt
pepper
dried basil
oil for frying
for serving: vegetable rice, lemon slices
Preparation method
1. If using frozen fish, let it thaw completely at room temperature or in the fridge. It’s important that the fillets are well thawed, otherwise they will release water when frying.
2. After thawing, pat them dry with paper towels to remove excess water. This step is crucial for the crust to stick and be crispy, not wet.
3. Sprinkle salt and pepper on both sides of the fillets. Add dried basil – a pinch over each piece. If the fillets have skin, place them skin-side down, without over-seasoning both sides.
4. Prepare two deep plates. In the first, beat the egg with the two tablespoons of flour, mixing until you have a smooth mixture. In the second plate, place the cornmeal.
5. Take each piece of fish and first dip it in the egg and flour mixture to coat well, then in the cornmeal, pressing gently to adhere all over.
6. Heat oil in a pan (it doesn’t need to be much, just enough to lightly cover the bottom of the pan). When it’s hot enough, place the fillets, without overcrowding the pan. Let them fry for 3-4 minutes on each side until the crust turns golden. Don’t flip the fish too often, so it doesn’t break and the crust stays intact.
7. Remove the fried fillets onto a plate lined with paper towels to absorb excess oil.
8. Serve the fish hot, with vegetable rice and lemon slices.
Why I make this recipe often
Cod cooks quickly and doesn’t need to be thawed overnight. The cornmeal crust is light, doesn’t get sticky, and doesn’t require much oil. The recipe works just as well with fresh or frozen fish, without special preparation. Plus, the ingredients are basic, which I always have at home.
Tips and variations
Tips
- Use paper towels to dry the fillets as much as possible. A crispy crust won’t stick to wet fish.
- If you have thicker fillets, you can cut them in half or into smaller pieces to cook evenly.
- Don’t fry on very high heat, so the cornmeal doesn’t burn before the fish cooks.
Substitutions
- Instead of Alaska cod, you can also use other white fish, such as pike-perch or hake. Thin fillets are ideal.
- Basil can be omitted or replaced with dried parsley or thyme if you prefer other flavors.
- The egg can be replaced with a mixture of milk and flour for those who don’t consume eggs.
Variations
- If you prefer a thicker crust, you can dip the fillet twice in egg and cornmeal.
- For a gluten-free option, use gluten-free flour or rice flour instead of wheat flour.
Serving ideas
- The fish goes well with a simple side, such as vegetable rice or boiled potatoes.
- On the side, a few lemon slices for those who want a fresher taste.
- For a complete meal, add a green salad or coleslaw.
Frequently asked questions
1. Can I use fresh fish instead of frozen?
Yes, you can also use fresh fish. Just make sure to pat it dry, just like you do with thawed fish.
2. Why do I need to mix the egg with flour before the cornmeal?
The egg and flour mixture helps the crust stick better to the fish and prevents it from slipping while frying. It’s more resilient than just using egg.
3. Can I bake the fish instead of frying it?
The original recipe is for frying, but you can try baking it on parchment paper at 180°C, but the crust won’t be as crispy.
4. What do I do if the fish fillet breaks while frying?
If it’s very thin or too wet, it may break. Make sure to pat it dry well and don’t flip it too often in the pan.
5. Can I freeze the breaded fish after frying?
I don’t recommend it; the texture of the crust suffers when thawed and reheated.
Nutritional values
Estimate for one serving (without side):
- Calories: approximately 250-280 kcal
- Protein: 22-25 g
- Carbohydrates: 15-18 g (from cornmeal and flour)
- Fats: 8-10 g (depending on how much oil the fish absorbs while frying)
Values are approximate and may vary depending on the type of fish, thickness of the crust, and amount of oil used for frying.
Storage and reheating
Breaded fish fillets are best right after frying. If there are leftovers, you can store them in the fridge in a covered container for up to one day. When reheating in the oven or pan, the crust won’t be as crispy. I don’t recommend long-term storage or freezing after frying. For the best texture, it’s ideal to consume fresh.
When I had a bag of frozen cod fillets, I tried this cornmeal crust variant, mainly out of the desire to have something quick, without too much hassle. I let the fish thaw at room temperature, then got to work. The cornmeal crust adheres well to white fish, especially if you pat it dry before cooking, so it’s not wet. It’s the recipe I make when I want something easy and handy.
Quick Info
Total time: about 30 minutes
Preparation time: 10 minutes
Cooking time: 15-20 minutes (depending on the thickness of the fillets)
Servings: 4
Difficulty: easy
Recipe type: main dish, suitable for lunch or dinner
Ingredients
4 Alaska cod fillets (frozen or fresh)
1 large egg
2 tablespoons flour
3 tablespoons cornmeal
salt
pepper
dried basil
oil for frying
for serving: vegetable rice, lemon slices
Preparation method
1. If using frozen fish, let it thaw completely at room temperature or in the fridge. It’s important that the fillets are well thawed, otherwise they will release water when frying.
2. After thawing, pat them dry with paper towels to remove excess water. This step is crucial for the crust to stick and be crispy, not wet.
3. Sprinkle salt and pepper on both sides of the fillets. Add dried basil – a pinch over each piece. If the fillets have skin, place them skin-side down, without over-seasoning both sides.
4. Prepare two deep plates. In the first, beat the egg with the two tablespoons of flour, mixing until you have a smooth mixture. In the second plate, place the cornmeal.
5. Take each piece of fish and first dip it in the egg and flour mixture to coat well, then in the cornmeal, pressing gently to adhere all over.
6. Heat oil in a pan (it doesn’t need to be much, just enough to lightly cover the bottom of the pan). When it’s hot enough, place the fillets, without overcrowding the pan. Let them fry for 3-4 minutes on each side until the crust turns golden. Don’t flip the fish too often, so it doesn’t break and the crust stays intact.
7. Remove the fried fillets onto a plate lined with paper towels to absorb excess oil.
8. Serve the fish hot, with vegetable rice and lemon slices.
Why I make this recipe often
Cod cooks quickly and doesn’t need to be thawed overnight. The cornmeal crust is light, doesn’t get sticky, and doesn’t require much oil. The recipe works just as well with fresh or frozen fish, without special preparation. Plus, the ingredients are basic, which I always have at home.
Tips and variations
Tips
- Use paper towels to dry the fillets as much as possible. A crispy crust won’t stick to wet fish.
- If you have thicker fillets, you can cut them in half or into smaller pieces to cook evenly.
- Don’t fry on very high heat, so the cornmeal doesn’t burn before the fish cooks.
Substitutions
- Instead of Alaska cod, you can also use other white fish, such as pike-perch or hake. Thin fillets are ideal.
- Basil can be omitted or replaced with dried parsley or thyme if you prefer other flavors.
- The egg can be replaced with a mixture of milk and flour for those who don’t consume eggs.
Variations
- If you prefer a thicker crust, you can dip the fillet twice in egg and cornmeal.
- For a gluten-free option, use gluten-free flour or rice flour instead of wheat flour.
Serving ideas
- The fish goes well with a simple side, such as vegetable rice or boiled potatoes.
- On the side, a few lemon slices for those who want a fresher taste.
- For a complete meal, add a green salad or coleslaw.
Frequently asked questions
1. Can I use fresh fish instead of frozen?
Yes, you can also use fresh fish. Just make sure to pat it dry, just like you do with thawed fish.
2. Why do I need to mix the egg with flour before the cornmeal?
The egg and flour mixture helps the crust stick better to the fish and prevents it from slipping while frying. It’s more resilient than just using egg.
3. Can I bake the fish instead of frying it?
The original recipe is for frying, but you can try baking it on parchment paper at 180°C, but the crust won’t be as crispy.
4. What do I do if the fish fillet breaks while frying?
If it’s very thin or too wet, it may break. Make sure to pat it dry well and don’t flip it too often in the pan.
5. Can I freeze the breaded fish after frying?
I don’t recommend it; the texture of the crust suffers when thawed and reheated.
Nutritional values
Estimate for one serving (without side):
- Calories: approximately 250-280 kcal
- Protein: 22-25 g
- Carbohydrates: 15-18 g (from cornmeal and flour)
- Fats: 8-10 g (depending on how much oil the fish absorbs while frying)
Values are approximate and may vary depending on the type of fish, thickness of the crust, and amount of oil used for frying.
Storage and reheating
Breaded fish fillets are best right after frying. If there are leftovers, you can store them in the fridge in a covered container for up to one day. When reheating in the oven or pan, the crust won’t be as crispy. I don’t recommend long-term storage or freezing after frying. For the best texture, it’s ideal to consume fresh.