Archives for: September 2004, 07
All I had left in the house to cook today was cod, and I wanted to cook it in a way that my husband would like it. He'll eat fish, but he doesn't always like it. So I decided to oven fry it, below is the recipe I adapted. It was quick, and incredibly good. I wish I'd made more! I think I'm getting back into the cooking swing of things again, after the tragic loss of my stuffed peppers...
Gluten-Free Oven-Fried Cod (I believe it's suitable for all blood types with compliant seasonings)
1/3 cup Hol-Grain gluten free bread crumbs, or your favorite compliant breadcrumb substitute
1/3 cup millet flour
1/2 teaspoon salt
1/8 teaspoon cayenne or other seasonings as desired
2 (6-oz) pieces center-cut cod, 3/4 inch thick, fresh or thawed
1 large eggs, lightly beaten
3 tablespoons grapeseed oil
Preheat oven to 500 degrees F.
Combine bread crumbs, millet flour, salt, and cayenne in a large sealable plastic bag and shake to mix.
Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in bag and shake to coat well with crumbs. Dip fish in eggs, then shake in crumbs again to coat. Transfer fish to a plate.
Heat 3 tablespoons oil in a 12-inch heavy ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking, then fry fish until undersides are golden brown, about 1 minute. Add more oil if needed, turn over, and cook 1 minute more. Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.
Serve with brazilian or southern collards, followed by fresh berries (to neutralize the polyamines if you had frozen cod)