Get ready to tantalize your taste buds with a mouthwatering Southern classic that will transform your dinner into a culinary adventure! These golden, crispy cod cheeks are not just a meal - they're a flavor explosion waiting to happen. Imagine biting into a perfectly seasoned, crunchy exterior that gives way to tender, delicate fish underneath. Whether you're a seafood lover or just looking to impress your dinner guests, this cornmeal crusted cod cheeks recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 pound cod cheeks
- 1 cup cornmeal
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 eggs, beaten
- Oil for frying
Instructions
- Begin by gathering all your ingredients: 1 pound of cod cheeks, 1 cup of cornmeal, 1 teaspoon of paprika, salt and pepper to taste, 2 beaten eggs, and oil for frying.
- Rinse the cod cheeks under cold running water and pat them dry with paper towels. This will help the coating adhere better.
- In a shallow dish, combine the cornmeal, paprika, salt, and pepper. Mix well to ensure the spices are evenly distributed throughout the cornmeal.
- In another shallow dish, beat the 2 eggs until well combined. This will be used for dredging the cod cheeks.
- Heat a generous amount of oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the skillet, about 1/4 inch deep.
- While the oil is heating, take each cod cheek and dip it first into the beaten eggs, allowing any excess to drip off.
- Next, transfer the cod cheek to the cornmeal mixture, pressing gently to ensure the cornmeal adheres well. Repeat this process for all the cod cheeks.
- Once the oil is hot (you can test it by dropping a small amount of cornmeal into the oil; it should sizzle), carefully place the coated cod cheeks in the skillet. Do not overcrowd the pan; you may need to cook in batches.
- Fry the cod cheeks for about 3-4 minutes on each side, or until they are golden brown and crispy. Use tongs to flip them gently.
- Once cooked, transfer the cod cheeks to a plate lined with paper towels to drain any excess oil.
- Serve the cornmeal crusted cod cheeks immediately while they are hot, with your choice of dipping sauce or sides.
Tips
- Pat the cod cheeks completely dry before coating to ensure maximum crispiness. Moisture is the enemy of a perfect golden crust!
- Use fresh, high-quality cod cheeks for the best flavor and texture. Look for cheeks that are firm and have a clean, fresh smell.
- Make sure your oil is at the right temperature (around 350°F) before frying. Too cool, and your coating will be greasy; too hot, and the outside will burn before the inside cooks.
- Don't overcrowd the pan when frying. Cook in batches to maintain the oil temperature and ensure each piece gets perfectly crispy.
- For an extra flavor boost, try adding some cayenne pepper or garlic powder to your cornmeal mixture for a spicy kick.
- Serve immediately for the crispiest texture. These cod cheeks are best enjoyed right out of the pan, while the crust is still hot and crunchy.
- Pair with a zesty remoulade, tartar sauce, or a squeeze of fresh lemon to complement the crispy coating.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 25g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
