Cornmeal And Flax Crusted Cod Or Snapper Recipes

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 drip 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 places and serve with Tartar Sauce.
• In a small bowl, mix all ingredients together.

Steps:

• Heat a large, heavy cast-iron skillet over medium-high heat (unless you're planning to cook the fish later).
• Pat the fish fillets dry, and season with salt and pepper. In a wide bowl, mix together the cornmeal, flaxseeds, and salt and pepper to taste.
• Place the flour on a plate or in a baking dish. Beat the eggs in a wide bowl. Dredge the fillets first in the flour -- tap them to remove excess flour -- then in the egg, then in the cornmeal-flax mixture. If not cooking right away, place the fish on a baking sheet, uncovered, in the refrigerator.
• Add 2 tablespoons canola oil to the hot pan. When it is rippling, carefully add as many fillets as will fit your pan. Cook four to five minutes on each side (depending on the thickness of the fillets) or until nicely browned. Remove from the pan, and keep warm in a low oven while you repeat with the remaining fish and oil, as necessary. Serve hot, with lemon wedges.

Steps:

• 1.Season the fillets with the salt, black pepper and Cajun seasoning. Set aside to marinate for a few minutes while you heat the oil. 2.Heat oil in a frying pan wide enough to hold the fillets. 3.Mix the corn meal and bread crumbs together in a separate dish. Take each fillet and dredge it into the breadcrumb's until both sides are fully coated. Once the oil is hot...it has to be hot or the fish will be soggy and not crispy. Place each fillet in to fry. Fry 2 minutes per side and until it is golden brown. Drain on paper towels. Serve with lemon wedges/tartar sauce, and a fresh green salad.

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.