Golden Cod

By Nigella Lawson

Total Time
25 minutes
Rating
4(117)
Comments
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Ingredients

Yield:6 servings
  • 1cup brown rice flour (available in health food stores and specialty food markets)
  • Salt and freshly ground black pepper
  • 2large egg whites
  • Finely grated zest of 1 lemon
  • Vegetable or corn oil for frying
  • 66-ounce skinless, boneless cod fillets
Ingredient Substitution Guide

Preparation

  1. Step 1

    Place rice flour in a wide, flat dish, and season to taste with salt and pepper. Place egg whites in a large bowl, and whisk until foamy; add lemon zest, and whisk again.

  2. Step 2

    Place a large skillet over medium-high heat, and add ¼ inch of oil. When oil is hot, dip cod fillets into egg-white mixture. Press fillets into flour to coat them lightly and evenly on all sides, and place in skillet.

  3. Step 3

    Cook fillets until crisp and golden brown on bottom, 4 to 5 minutes. Turn, and continue cooking until golden on outside and opaque in center. Remove with a slotted spatula, and place on a platter covered with paper towels. Transfer immediately to plates while crisp and hot.

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Ratings

4 out of 5
117 user ratings
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Comments

Stephen F

This is maritime comfort food -- fried fish the way fast-food outlets want you to think they prepare it but don't. The cod comes out hot, crispy and perfectly done and tender. However, if you have an outdoor grill with a side burner, I suggest you put it to use to cook your fish. Even fresh fish, which I had, can leave a stubborn "fried fish smell" in the kitchen.

Mark

This recipe worked well for me. I used Costco brand cod fillets and Zatarains fish fry batter (dry). Cooking time was right with 5 minutes a side to cook completely through with no charring on outside

Steven Baldwin

We've make this dish several times and it's great. The one issue I have with the recipe is the suggestion that you should cook the fish for 4-5 minutes per side, on medium high no less. We cook it for a maximum of 2 minutes per side and we don't have a powerful stove. In fact it's the cheapest stove you can buy from Home Despot. I spent my 20s overcooking fish but I eventually learned better.

Susan

Quite good. Simple/fast prep; produces a light, crisp, and protective coating. A keeper. Good with halibut and red snapper fillets, also.

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