Crispy Cod Fingers
A fantastic budget family meal with a crunchy slaw and sweet potato wedges. This easy, crowd pleasing recipe is low-fat and full of fresh flavor.
Servings: 4
Calories: 201kcal
Ingredients
- 1 lb skinless cod fillets
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 large egg
- 1/2 cup corn starch
- 1/4 tsp dried dill
- 1/8 tsp cayenne pepper option if you like hot
- 1/4 tsp paprika
- vegetable oil
Instructions
- Rinse the cod, pat it dry, and slice it into strips about 1 inch thick.
- Mix the flour with the salt and pepper on a dish.
- Whisk the egg with 2 TBSP water in a bowl.
- Mix together the cornstarch, dill, cayenne, and paprika on another dish.
- Dredge the fish, one piece at a time in the flour, then dip in the egg, then coat completely with the cornstarch.
- Pour about 1/2 inch of oil into a large skillet. Heat over medium high until hot. If you gently drop a little cornstarch in the skillet and it sizzles, it's hot enough.
- Very carefully add the fish fingers to the skillet, try not to let them touch each other. Allow to cook, about 2 minutes, until they start to brown. If the oil sputters, turn the heat down just a little.
- Gently roll the fish fingers over and cook on the other side, about 2 minutes. Remove to paper towels, sprinkle with salt, and allow to drain.
- Serve with Thousand Island dressing, Malt Vinegar or tartar sauce for dipping, and/or fresh lemon wedges to squeeze over the top of the fish.
Nutrition
Calories: 201kcal | Carbohydrates: 21g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 372mg | Potassium: 486mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg