Tag Archives: cod

Cornbread Crusted Cod

I remember a day when I was eight or so.  I was at my grandparents’ house.  Some of the guys had gone fishing and came home with a couple of enormous fish. They set up a couple of saw horses and threw a piece of wood over and starting carving those babies up in the backyard.  I watched from the bing cherry tree that was my usual perch.  Big slabs of firm, white fish, not as smelly and gross as I was expecting. When I asked what it was I was told it was cod.  My grandma fried a big batch of it up and it was some of the best fish ‘n chips I’ve ever had to this day.

Cod is a great fish to cook with.  Very versatile.  It’s firm enough that it doesn’t fall apart when you cook it, but tender and mild, and goes with a variety of flavors and ingredients.  It’s also usually pretty inexpensive and available year-round.  And it’s an ocean-friendly choice as well (who doesn’t want to save the ocean?).  For the freshest cod, choose the whiter filets.  If they look a little grey, they are likely not as fresh as they should be.

I found these great cornbread croutons and used them to make the crumb coating for these filets.  I don’t see any reason why another kind of crouton (or bread crumbs) couldn’t be substituted instead if you don’t happen to have these on hand, but I did enjoy the corny texture and flavor.

Cornbread Crusted Cod.  With Lentil & Spinach salad on the side.  Yum!

Cornbread Crusted Cod. With Lentil & Spinach salad on the side. Yum!

Cornbread Crusted Cod

3-4 Cod Filets
1 tbsp. mayo
1 tsp. dijon mustard
1 tsp. lemon juice
1/4 tsp. cayenne
3/4 – 1 cup cornbread croutons
Fresh ground pepper

For sauce:
2 tbsp mayonnaise
1 tsp. capers (coarsely chopped if they are large)
1 tbsp. lemon juice

Preheat oven to 400 degrees.  Cover a baking sheet with foil and spray with cooking spray.  In a small bowl mix mayo, dijon, lemon juice and cayenne.  Brush onto both sides of fish filets.

A little zippy sauce to coat the fish.  Tastes great and makes the crumbs stick really nicely!

A little zippy sauce to coat the fish. Adds flavor, keeps the fish moist and makes the crumbs stick really nicely!

Put croutons in a ziplock bag and grind some black pepper in there with them (if you don’t have cornbread croutons, any kind will work for this).  Using a rolling pin or the flat side of a tenderizing hammer (or anything really), smash the croutons into crumbs.

These cornbread croutons were a new discovery for me.  If you can't find them, you can use whatever croutons you have.

These cornbread croutons were a new discovery for me. If you can’t find them, you can use whatever croutons you have.

One at a time, put fish filets in the bag and shake to coat with crumbs.  Lay out on the baking sheet.

My own version of shake n bake.

My own version of shake n bake.

Bake for 10-12 minutes until fish flakes easily with a fork and crumb coating is crispy and golden brown.  To make a quick sauce, mix a couple of tablespoons of mayo with a tablespoon of lemon juice and a teaspoon of capers.  Drizzle over the top or serve with lemon wedges.

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Blackened Rock Cod & Black-Eyed Slaw

Oh look, a new Food Network magazine on the rack.  Can I resist?  Um…no.  I’m weak.  A cooking magazine addiction is a terrible (but tasty) thing.  This one was chock full of recipes to use up summer produce and eat light.  And not so light.  But for now we’ll avoid the Banana-Coconut Marshmallow Meringue Pie (oh yeah, that’s happening) and start with something healthy-ish.  I especially like the weeknight cooking section with recipes that are quick to make.

Growing up in Oregon, I didn’t ever eat black-eyed peas as a kid.  In fact the first time I ate them, somewhere in the wilds of Arkansas, I was shocked to find that they weren’t gross at all, as I had always suspected, but actually pretty darn tasty!  In fact, there are places where people eat them all the time!  Some people even eat them for luck every year on New Year’s Eve.  I have no idea if that works but there are certainly worse traditions out there.

I think you could use any kind of white fish fillet to make the blackened fish dish.  I happened to have rock cod, so that’s what I used, although the original recipe called for tilapia.  I also played a bit with the slaw recipe.  I guess I’m just not that great at following directions, but the results were terrific!  I made some incredible corn bread to go with it.  If you’re interested in that, tune in tomorrow.

Blackened Rock Cod with Black-Eyed Slaw & Cornbread

Blackened Rock Cod
(Adapted from Food Network Magazine)

1 tbsp. paprika
1/2 tsp. ground cumin
Salt & pepper
4 rock cod or tilapia fillets

In a small bowl combine paprika, cumin and salt and pepper.  Rub most of the rub on one side of the fillets, using any leftover for the other side.  Heat a tablespoon of olive oil over medium-high heat in a large skillet.  Add fish, spicy side down.  Cook 3-4 minutes.  Flip carefully and continue to cook another 2 minutes or so until fish flakes easily with a fork.

Black-Eyed Slaw

Black-Eyed Slaw
(Adapted from Food Network Magazine)

1/3 cup prepared salsa verde (I like the Herdez brand)
2 tbsp. white wine vinegar
2 tbsp. sour cream
3 tbsp. olive oil
4 cups shredded cole slaw mix (one 14 oz. bag)
1 can black-eyed peas, drained and rinsed

In a large bowl whisk together salsa verde, vinegar, sour cream and olive oil.  Add cole slaw mix and black-eyed peas and gently toss until all ingredients are combined.  Taste for seasonings, and add salt & pepper if needed.

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