PAN-FRIED COD WITH SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in a large bowl. Toss in the cabbage, carrot, apple and scallions; cover and refrigerate.
- Prepare the fish: Whisk the egg and milk in a medium bowl; add the cod and set aside to soak. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.
- Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Fry in the hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper. Serve with the slaw and extra mustard.
PAN-FRIED COD WITH RED PEPPER SAUCE
This one is a favourite amongst my family. The sauce was inspired by a red pepper soup I had once, so i adapted it, and i think it goes really well with fish. I usually use thick cod fillets for this dish, but theoretically you could use any white fish you like. I like to serve this with mashed potatoes and seasonal vegetables.
Provided by Saleema
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Begin by chopping roughly the red peppers, spring onions (scallions) ginger and garlic, and add them to a large sauce pan with 15g of the butter.
- Fry gently for 3 minutes, then pour in the fish stock.
- Allow the sauce to cook and reduce on medium heat for 15-20 minutes then turn the heat out and using a hand-held blender or food processor, blend the sauce and pour it all through a fine seive into another pan and set aside.
- Ensure that the fish fillets are dry, then dredge each one in a thin layer of flour and season both sides with salt and pepper.
- Add the oil to a pan, and allow it to get very hot.
- carefully place the fish into the pan and let it fry for 2 minutes.
- Shake the pan to loosen the fish, then turn them over.
- Add the remaining butter and the juice of one lemon wedge to the pan and cook for a further 2 minutes.
- Heat up the sauce if its cold, and add salt and pepper to taste and the juice of a lemon wedge.
- If desired, add the double cream for a smoother, creamier finish.
- Place a fish fillet onto a plate and pour over some of the sauce.
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