Friday Fish Fry Recipe
Two cod loins hand-battered and fried or lightly seasoned and baked. Includes coleslaw and a dinner roll choice of fries, baked potato or hashbrowns.
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Ingredients
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Fish
Coleslaw
Sides (choose one)
Extras
Method
Fish
Prep fish
Pat cod loins dry with paper towels. If they are large, cut each loin in half horizontally to create two uniform portions (total 2 portions served). Rub both sides lightly with 1 tablespoon olive oil and a pinch of salt and pepper.
Batter and bread (for fried)
Set up a three-step breading station: bowl 1 — combine all-purpose flour, cornstarch, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp paprika. Bowl 2 — whisk eggs with milk. Bowl 3 — place panko breadcrumbs seasoned with remaining 1/4 tsp garlic powder and 1/4 tsp paprika. Dredge each fish piece first in the flour mixture, shaking off excess, then dip into the egg wash, then press into the panko until evenly coated.
Fry fish (if frying)
Heat vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C) or a bubble test shows it is hot (a small breadcrumb will sizzle). Carefully add battered cod (do not overcrowd) and fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces.
Bake fish (alternative)
Preheat oven to 425°F (220°C). For a lighter preparation, skip the breading: place lightly seasoned cod loins on a parchment-lined baking sheet, brush with 1 tbs olive oil and sprinkle 1/2 tsp salt and 1/4 tsp pepper evenly. Bake 12–16 minutes depending on thickness, until fish flakes easily and reaches 145°F (63°C). For a baked-crisp option, brush with egg wash and press panko on top and bake 10–12 minutes until golden.
Coleslaw
In a large bowl combine green cabbage, red cabbage, and shredded carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over cabbage mixture and toss to coat thoroughly. Refrigerate at least 15 minutes to let flavors meld. Taste and adjust seasoning before serving.
Sides
French fries
If using frozen fries, bake or fry according to package directions until crisp and golden (typically 20–25 minutes in a 425°F/220°C oven, flipping halfway). If using fresh fries, cut potatoes into matchsticks, soak 30 minutes, dry, then fry at 325°F for 3–4 minutes to cook, drain, then fry at 375°F for 2–3 minutes to crisp; season with salt.