Wednesday, May 7, 2014

Fried Pacific Cob Fish

FRIED PACIFIC COB FISH

I am in love with this fish called Pacific Cob. "Don't get me wrong" I love all kinds of fish but this one is so awesome. The white mild flavored flesh of cod is available throughout the year and is a wonderful substitute for meat protein with its versatility making it easily adaptable to all methods of cooking.

In the northwest pacific catches a lot of cod by the united states. I call that good eats. Cod belong to the same family (Gadidae) along with both haddock and pollock. It's not surprising that the words "cod" and "cold" are so similar since cod need the cold, deep, Arctic waters to grow, reproduce and survive.

Cob has a good milder cleaner taste than Catfish where Catfish is eating a lot in the southern states and always bought to the table on fish night. But I like the texture of the cob and I am happy trying another kind of fish market.

If you don't like fish and never eating fish..I think you should try Pacific Cob and those who don't like catfish should try Pacific Cob.

Cook A Fish Friday Night Dinner


3 cups cooking oil

2 lbs fresh cod fish fillets

Lightly Season Cob With...

Red Lobster Cajun Seasoning
Ingredients:

   2 tsp Cayenne Pepper

   1 1/2 tsp Salt

   1 tsp Black Pepper

   1 tsp Paprika

   1 tsp Cumin

   1 1/4 tsp dry Mustard

   1/2 tsp dry Thyme

   1/2 tsp dry Oregano

   1 tsp Onion Powder

   1 tsp Garlic Powder

Directions:
Combine ingredients well. Place in an airtight container and store in a cool dry place.

Use...

All-Purpose Deep Frying Batter
Ingredients

     1 cup all-purpose Flour

     1 tsp Baking Powder

     1/2 cup Cornstarch

     1 cup Water

     2 tsp Salt

     1 tsp Sugar

     1 tsp Oil

Directions

Mix all of the ingredients together and blend until there are no lumps. Preheat the oil in your deep fat fryer to the proper temperature for the food you are cooking. Dry the fish with a paper towel and dip into the batter. Place in the hot oil one piece at a time. Try to keep the pieces from colliding until the batter has had a chance to set (which it does almost instantly). Cook until the batter has turned a golden brown, remove to a paper towel to drain and serve at once. Serving size: enough for about 2 pounds of fish.

Lemon Tartar Sauce

Ingredients

     1/2 cup Mayonnaise

     2 Tbsp Dill Pickle, finely chopped

     2 Tbsp Green Onion, finely chopped

     1 Tbsp Lemon Peel, freshly grated

     2 tsp Lemon Juice, freshly squeezed

Directions
In a small bowl, combine all ingredients. Keep covered in refrigerator at least 4-6 hours before serving. Makes about 3/4 cup.