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Air-fry at 400˚F for 10 to 12 minutes, flipping halfway through, until the fish is crisp on top and flaky on the inside. Remove fish from the air fryer and wipe down the basket. Return potatoes to the air fryer and air-fry at 400˚F for 3 minutes more to heat-thru the chips. Serve the fish and chips with malt vinegar, tartar sauce, and lemon.

Lightly fried cod, is placed into charred corn tortillas, topped with

Preheat oven to 400°F, with rack at center. Heat some water in a tea kettle. Cut potatoes in half lengthwise, then cut each halved potato into 5 thin wedges.

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Use paper towels to pat the cod fillets dry. Drizzle 2 teaspoons of lemon juice over the fillets, then sprinkle with salt and pepper. Place 2 to 3 tablespoons of panko topping on top of each piece of fish and press down gently so the topping sticks. Bake for 12 to 14 minutes until the cod flakes easily.

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2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces) Salt and pepper 1/4 cup flat-leaf parsley, a generous handful, chopped

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Combine the remaining butter with garlic, lemon zest, EVOO, breadcrumbs and parsley, working it all together with your fingertips. Add Parm and top fish, packing it into place using the mustard as glue. Bake until opaque and firm and breadcrumbs brown in a preheated 425˚F oven, about 15 minutes. Squeeze juice from roasted lemon on top of.

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Start by preheating the oven to 430°F. Place a dark-colored sheet pan in the oven to heat up. 2. Get your breading ingredients ready: Combine the dry ingredients in a shallow dish and beat the eggs in a bowl. Cut the fish into 8-10 equal pieces and lightly season with salt/pepper. breading ingredients.

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Preheat oven to 400°F Line your pan with aluminum foil and lightly brush with olive oil, or use a bit of cooking spray. Combine parsley, garlic, lemon zest, and coarse salt on the cutting board. Finely chop, then combine with the breadcrumbs in a shallow plate. Brush top of each fillet with olive oil. Press fillet into the crumb mixture.

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Step 1. Fill a tabletop fryer with safflower oil. Or add 2 qt. oil (a couple of inches) to a Dutch oven. Heat until a deep-fry thermometer registers 365°. Step 2. In a shallow dish, mix the vinegar, sliced lemon, bay leaves, thyme, oregano, and garlic; season with salt and white and black pepper. Add the fish and turn to coat.

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Watch how to make this recipe. Preheat oven to 400 degrees F. Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the.

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Directions. Heat the oven to 400 degrees F. Arrange a baking rack over the top of a baking sheet. Melt 4 tablespoons butter over low heat in small pot. Put the bread crumbs in a shallow dish and.

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Preheat an air fryer to 400 degrees F. In a shallow dish, combine flour, cornmeal, seasoned salt, garlic powder and pepper. Dredge the fish in the flour mixture. Spray the basket of the air fryer with olive oil cooking spray. Working in batches, arrange cod in the basket, leaving space between each piece so air can circulate.

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Directions. Position a rack in the middle of the oven and preheat to 400°. Position a rack on a baking sheet. In a shallow dish, toss the panko with the melted butter.

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Directions. Heat a large, deep skillet over medium-high heat and pre-heat oven to 425°F. Cut tops off the fennel bulb. Reserve a few tablespoons of the fronds (the lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel.

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Place each piece of breaded cod on the prepared pan. Spray the entire surface of the fish with cooking spray. (This is important for texture and flavor.) Bake on the center rack for 20 minutes, or until the fish is cooked through and the coating is golden brown and crispy. Squeeze some lemon juice on the fish.

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Preheat oven to 475 degrees (set oven rack to second-lowest position). In a large heavy ziploc plasic bag combine bread crumbs, cornmeal, seasoning salt, lemon pepper, cayenne and garlic powder; shake the bag to mix (can use a shallow bowl). In a shallow bowl slightly beat the eggs. Adding one piece of fish at a time to the bag, coat well with.

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