Soft Batter Pan Fried Cod
Traditional recipe from Gaspé. This is not a crispy style coating, but It is well seasoned and it keeps the fish tender and moist.
Servings: 4
Equipment
- Medium bowl
- Large skillet
Ingredients
- 1-1½ pounds cod fillets thinner fillets work best in this recipe
- 3 tablespoons unbleached all purpose flour
- ¾ teaspoon salt
- ⅛ teaspoon paprika
- ⅛ teaspoon freshly ground black pepper
- 1 egg beaten
- 1 tablespoon whipping cream 35%
- 1 tablespoon milk
- ¼ cup canola oil for frying
Instructions
- Pat dry cod fillets and set aside while you make the batter.
- In a medium bowl whisk together flour, salt, paprika and pepper. Add beaten egg and whisk until smooth. Then whisk in cream and milk. Batter should be smooth and not too thick.
- Add canola oil to skillet and heat to 350℉ to 375℉.
- Dip cod in batter and place in hot pan. Don't overcrowd the pan. Fry about 3 minutes ( depending on thickness of the fish) on each side or until fish is golden brown and flakes easily.
- Transfer cooked fish to a plate lined with paper towels to absorb excess oil. Serve immediately.
Notes
Thicker fillets will take longer to cook and the batter will darken and or burn.