Easy Breaded Cod Recipe

| February 24, 2009 | 6 Comments

This quick and easy recipe for Easy Breaded Cod is perfect for kids and adults. Cajun spice lends flavor to the breading without making it spicy.

cod

What is it with all of the food allergies and sensitivities in the world today? Back in my day, peanut butter and jelly was a mainstay on the cafeteria menu and no one thought twice about serving fish (at least in the stick form) to kids. Things were just different.

These days though, as a parent, it feels like you cannot help but worry. We are surrounded with messages warning us that this, that and this are going to hurt our kids and how dare we think of that? It’s harrowing. So what that I’ve banished all things anti-bacterial from my home and ate all the nuts and fish I desired during pregnancy? So what that no one in my family has any sort of food allergies? So what? I can’t help but worry. The what ifs are so hard to silence …

So for months, I have been holding off giving Paige fish. My doctor gave the okay back in November, but I just wasn’t ready. Not Paige, me. I wasn’t ready. As irrational as I knew my concerns were, I just couldn’t bear for something to go wrong … so I waited. And waited. And waited some more. Finally, a few weeks ago, I caved and had Shawn give her some tunafish. I don’t eat it, but I figured a few bites would clue me in if I had something to worry about. We discovered that Paige loves tunafish (how she got that love, I do not know), and nothing else.

Tonight, I was finally ready to take the plunge and give her fish myself. After weeks of research, I chose cod as the first fish. It’s low on the allergen scale and is a good starter fish … As it turns out, this tasty meal was easy, quick and perfect. All is well …

The Starter Fish: Easy Battered Cod
 
Prep time
Cook time
Total time
 
Serves: serves 4
Ingredients
  • extra light olive oil or canola oil
  • 1 lb cod fillets (make sure they are boneless)
  • 1 cup all-purpose flour
  • 1 tsp Cajun seasoning
  • 1 tsp salt
  • 1 tsp toasted sesame seeds
  • 1 egg, beaten
Instructions
  1. In a large skillet, add oil to about ¼ inch depth. Turn the burner on to just below medium and heat the oil.
  2. Rinse the cod fillets and set aside. Stir together the flour, Cajun seasoning, salt and sesame seeds. Place on a large plate or a large flat-bottomed bowl. Put the egg in a second bowl or plate.
  3. Dredge each cod fillet in flour, then egg, then flour again. Repeat until all of the fillets are coated. Add to the hot oil. Cook until golden on both sides, and opaque throughout inside (about 10 minutes total).
  4. Serve.
Reblog this post [with Zemanta]

Tags:

Category: Feeding Kids, New England Cuisine, Quick and Easy Recipes, Recipes, Seafood

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (6)

Trackback URL | Comments RSS Feed

  1. What a lovely starter fish recipe indeed. I like the use of sesame seeds especially. Will give it a try :)

  2. That is great that fish is okay for her now … especially since that means you can make delicious recipes like this one!

  3. Tonia says:

    That’s a great fish recipe. I’ll have to give it a try.

  4. The secret with our kids was always not telling them what they were eating until after the meal. If they knew ahead of time, they’d always say no to something new!

  5. Karissa says:

    it tasted incredible…my stomach had a hard time with the oil so I wont be able to make it again. My husband was happy though because he got my share of the left overs.

  6. Sarah Caron says:

    Trini, I love the flavor that the sesame adds to this!

    Alisa, I am so relieved. And it opens up so many doors for eating for us.

    Tonia, let me know if you try! I would love to hear what you think.

    Lydia, my mom used to do that, but it inevitably backfired on her … It took me 20 years to start eating Brussels sprouts, shrimp and eggplant again …

    Karissa, so sorry to hear that about the oil. Stomachs can be so volatile. But stay tuned, there will be more fish dishes with lighter preps soon.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: