Butter-Fried Cod

fried cod

Today we are on our way back home from Minnesota.  We had lots of relaxing time spent on the lake!  Since we caught fresh fish galore, I thought it was fitting to share my favorite way to prepare fish.

This recipe could be used to prepare many types of fish- the original recipe was actually for Sole, but we had some cod in our freezer so that is what I used!  The only downside to cod was that it crumbled in the pan so the plating wasn’t quite as gorgeous as it should’ve been.  But the taste was oh so good!

butter fried cod-2 butter fried cod

Butter-Fried Cod
inspired by Butter-Fried Sole in The Clean-Eating Kitchen

Serves 2

1/2 c. milk
1/3 c. flour
2 fillets
4 T. unsalted butter
2 t. Herbes de Provence (Penseys Spices)
sea salt and pepper
1/2 lemon cut into wedges or slices for serving

1. Pour milk into shallow bowl and put the flour on a plate and mix in salt and pepper.
2. Pull one fillet through the milk, then dip it in the flour on both sides.  Shake excess flour and transfer to a plate until both fillets are done.
3. Melt half the butter in a skillet large enough to hold the fillets in a single layer over medium high heat.  Add the fillets and cook for two minutes.
4. Turn fillets and cook for 2-3 minutes or until flesh flakes easily.
5. Garnish with lemon slices and serve!



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