Breaded Coastal Cod Recipe

Prepare the Breading Station

Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, pepper, and paprika.

Bread the Cod

Dredge each cod fillet in flour, shaking off excess. Dip in beaten eggs, then coat with breadcrumb mixture. Place breaded fillets on a plate.

Fry the Cod

In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add breaded cod fillets. Fry for about 4-5 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.

Sauté the Vegetables

In a large pot, heat vegetable oil over medium heat. Add diced onion, green bell pepper, and celery. Sauté for about 5 minutes until softened.

Add Garlic and Crawfish

Stir in minced garlic and crawfish tails. Cook for another 2-3 minutes.

Add Tomato Sauce and Stock

Pour in tomato sauce and chicken stock, then add Cajun seasoning, salt, and black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.

Finish with Green Onions

Stir in chopped green onions just before serving.

Rinse the Rice

Rinse long-grain rice under cold water until the water runs clear.

Cook the Rice

In a saucepan, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender.

Add Scallions

Fluff the rice with a fork and stir in chopped green onions before serving.

Prepare the Okra

Wash and slice okra into rounds, then season with salt.

Dredge with Cornmeal

Coat the sliced okra in cornmeal until evenly covered.

Fry the Okra

In a deep skillet, heat vegetable oil over medium-high heat. Fry the cornmeal-coated okra in batches until golden and crispy, about 3-4 minutes. Drain on paper towels.