Can I use frozen cod for this recipe?

Always! Just thaw the fish fillets in the refrigerator overnight, and be sure to dry the thawed fish very well with paper towels before cooking.

What other types of fish could I use in this recipe?

Any mild white fish would be a good option - haddock, hake and grouper would all be lovely. Any flaky white fish your local grocery store has on sale this week!

What can I use instead of cornmeal?

Panko breadcrumbs or seasoned Italian breadcrumbs would add a crunchy texture to the fresh cod fillets. A panko crust has less flavor than Italian herb breadcrumbs, but a lot more crunch. But either one works!

How can I make this fish spicier?

Add extra ground cayenne pepper to the breading mixture, extra hot sauce to the egg mixture, and serve your piece of cod with a bottle of your favorite hot sauce.

What should I serve with breaded cod?

My favorite side is Baked Truffle Potato Wedges with Parmesan Cheese . But if French fries don't excite you, a few different sides to consider include Napa Cabbage Slaw , Cucumber Gazpacho Salad , Garlic and Lemon Seasoned Green Beans or Mediterranean Tossed Salad .

How to store leftover breaded cod?

To store, wrap tightly or move the breaded pieces of fish to an airtight container and keep in the refrigerator up to 2 days. To reheat the next day, place each piece of fish in a preheated oven at 400℉ for about 8 minutes, or until heated through

Southern Breaded Cod Recipe

Ingredients

Scale

1 pound cod fillets

1 cup self-rising flour

1/2 cup cornmeal

2 large eggs

2 tablespoons milk

1 teaspoon hot sauce, optional

2 teaspoons sea or kosher salt, divided

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

2 tablespoons neutral oil

2 tablespoons butter

Lemon wedges, for serving

Homemade tartar sauce, for serving

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Instructions

Begin by setting up a dredging station. In one shallow dish, add the self-rising flour, cornmeal, 1 teaspoon sea salt, paprika, garlic powder, cayenne and black pepper. Mix to combine. In a second shallow dish, add milk, eggs and 1/4 teaspoon of salt. Whisk well to combine.
Use paper towels or a kitchen cloth to dry the cod filets. Dredge the filets in the seasoned flour and cornmeal mixture to lightly coat, then into the egg and milk wash, then back into the flour for a full coat of the breading. On the second dip into the dry seasoning mix, really pack the coating onto the fish, ensuring an even, crispy coating when cooked.
Preheat oven to 425℉. Heat a dark sheet pan or large cast iron skillet in the oven. When hot, melt 2 tablespoons butter and add 1 tablespoon neutral oil to the pan. Gently lay the breaded fillets in the pan and return the pan to the hot oven. Bake for 10 minutes. Remove the pan and gently flip the fillets. Add the last tablespoon of oil (if the pan is dry). Return to the oven and bake for the final 5 minutes, or until the fillets are cooked through (this will depend on the thickness of your fillets - internal temperature should be around 145℉). Broil for the final 2-3 minutes to get that golden brown crust.
Once the fish is cooked through, remove from the oven and let the fish sit on the pan for 3-4 minutes before serving. Serve with homemade tartar sauce and slices of lemon.

Notes

Use cod, grouper, haddock, hake or your favorite flaky white fish in this recipe. Adjust cooking time based on the thickness of the fish fillets you choose.

For a deep golden brown finish, broil for the final 2-3 minutes.

Prep Time: 10
Cook Time: 20
Category: Easy Recipes
Method: Oven and Stove Top
Cuisine: American