Crispy cornmeal-crusted cod takes a quick dip in lime juice for extra flavor before pan frying. Is there really anything better than fried fish?
Ingredients
- 12 cods filets
- 0.25 cups lime juice
- 0.67 cups cornmeal
- 0.67 cups all-purpose flour
- salt and freshly ground black pepper to taste
- 0.5 cups olive oil
- 0.25 cups butter
Instructions
-
1
Rinse cod filets with water. Pat fish dry.
-
2
Place lime juice in a shallow bowl. Whisk cornmeal, flour, salt, and pepper together in a separate shallow bowl.
-
3
Heat oil and butter in a large cast-iron skillet over medium heat. Using tongs, dip cod into lime juice; allow excess to drip off. Press fish into cornmeal mixture to coat on all sides; set aside on a plate.
-
4
Fry cod in the hot skillet until crispy golden brown, 2 to 3 minutes. Turn and fry until fish flakes easily with a fork and is golden brown on the other side; about 1 minute more. Cooking time will depend on thickness of filets. You may have to fry in batches.
-
5
Remove fish to a wire rack set over a drip tray to catch any excess oil. Serve immediately.
Nutrition Facts
Per serving
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