HOLY COW! I fried fish. In the house. Paradigm shift!
2 Tbs milk
1/2 cup flour
1 tsp paprika
1 tsp granulated garlic
1 tsp dried parsley flakes
1/4 tsp freshly ground black pepper
1 tsp finely chopped fresh parsley
2 fresh cod fillets (about 6 oz. each)
2 Tbs coconut oil
Combine eggs with milk in a medium bowl.
In a separate bowl, mix together flour, paprika, pepper, and parsley.
Dip fillets first in the egg mixture and then in the flour.
Heat coconut oil in a large skillet over medium-high heat. Shake excess flour from fillets, then fry until fish flakes easily, about 2 minutes per side. Drain on paper towels, season with salt, and serve.
Mark Kurlansky, author of Cod, credits Stella’s Restaurant on the St. John’s waterfront in Newfoundland with this recipe—a perfect example of what he considers the proper way to cook fresh cod: quickly, gently, and simply.
Panfried Cod – SAVEUR
I cut the recipe in half and added the garlic, but it’s still kind of blah. BUT, the fish is really good and I’ll pan-fry cod again in the future. Just going to have to find a better blend of spices. More paprika maybe?