We always look forward to some type of white fish on a Friday to close the workweek, lighten things up, and take a little reprieve from meat of all kinds. And if I don't see what I'm looking for quality and reasonable price-wise, I'll open two cans of solid white tuna in water and make a rocking salad/ salad wrap, and enjoy it just as much. Next week, I'll make another easy batch in jicama or lettuce wraps for Cinco de Mayo celebrations. No breading needed. Recipe after the jump...
♫ Blank & Jones and Afterlife | This Is Blank & Jones...
Blank & Jones & Afterlife - Snappiness (Afterlife Mix)
Ingredients (Serves 4):
8 medium-sized cod fillets
2 teaspoons fine iodized salt
1/4 teaspoon ground red cayenne pepper (or black pepper)
1 teaspoon Old Bay Seasoning
2 teaspoons Cajun Spice Seasoning
1 tablespoon light olive oil
1/3 - 1/2 cup canola (or avocado) oil
4 cloves garlic (crushed)
3 - 4 limes (cut into wedges, as needed)
Directions:
Pat the fish dry with paper towels. Season the fillets with the salt, pepper, Old Bay and Cajun seasoning. Drizzle the light olive oil over the fish and give a gentle rub. Set aside for 20 - 25 minutes.
Slowly heat a large deep skillet filled a quarter way up with the canola (or avocado) oil and crushed garlic cloves on the medium - medium high mark (right in the middle of those two points).
Once hot, carefully add the fillets, 3 - 4 pieces at a time, and fry for 5 - 7 minutes on both sides-- to your preference.
Gently remove each fried fillet from the hot oil and place on a plate lined with paper towels to absorb the excess oil. Immediately squeeze the juices from 1 - 2 wedges of lime over the hot fish.
Fry the remaining fillets and repeat as above.
Serve warm with fresh wedges of lime.
