Memphis Cornmeal Battered Cod Recipes

Steps:

• In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
• In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
• Fry cod fillets in hot oil until golden brown.

Steps:

• In a large bowl, add flour, cornmeal, cayenne and sugar and mix together. Whisk in cold beer and honey until well incorporated and free of lumps.
• Preheat deep-fryer to 375 degrees F. with peanut oil.
• Season cod with salt and pepper and dredge in batter. Allow excess batter to drop off and place gently into the deep-fryer. Fry for 6 to 8 minutes until golden, crisp and delicious. Drain on paper towels. Place cod on a large serving platter or individual plates and serve with tartar sauce.

Steps:

• SAUCE:.
• In a bowl, whisk mayonnaise with ketchup, lemon juice, and Tabasco. Set aside.
• FISH:.
• Pour water into large bowl. With mixer at low speed, beat in 2 cups fliour, 1/2 tsp salt, and baking soda.
• In large saucepan, heat oil to 360 degrees. Dust 5 pieces of cod with flour, tapping off excess. Dig cod in batter; add to hot oil.
• Fry to golden brown and crisp, about 7 minutes. Using slotted spoon, remove from oil and transfer to a rack lined with paper towels.
• Repeat with remaining fish and batter.
• Sprinkle with salt, if desired, and serve with sauce.

Steps:

• Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture. Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes. Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper. Serve with lemon wedges.