Red Pepper Cod

Ingredients:
1 lb of Cod
2 diced red bell peppers
2 tbsp olive oil
Salt
Pepper
2 tbsp All-Purpose flour
2 tbsp butter
1/2 cup finely diced onion
1 cup chicken stock

In a preheated skillet over medium heat, add your olive oil. Place the cod into the skillet and season to taste with salt and pepper. Cook for 3-4 minutes, then flip it, and cook for an additional 3 minutes. Remove the cod to a plate. In the same skillet, melt you butter and add the red bell peppers and onion. Saute until they are soft. Add your flour and whisk to combine. Once the flour is mixed well with the vegetables, add your chicken stock and simmer for an additional 2-3 minutes. Serve the cod warm on a plate with the Bell Pepper sauce drizzled over it.

Serves: 2

Beer Battered Crispy Cod

Beer Battered Crispy Cod

Cod is absolutely amazing when breaded and fried. I know personally, this was the first experience I had of cod and I have been sold ever since. The beer adds a roasted richness to the whole dish, while the corn flakes take the crunchy to a whole new level. If you prefer, substitute a corn meal breading for the corn flakes.

Ingredients

• 1 egg
• 1 1/2 cups beer
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound cod fillets
• 2 cups crushed cornflake crumbs
• 1 teaspoon Cajun seasoning
• 1 quart oil for frying

In a bowl, beat together the egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture. Be sure to coat evenly and thickly.

In a shallow dish, combine the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.

In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C) over medium high heat if in a skillet on the stove top. Fry the fish until golden brown turning once, and flesh is easily flaked with a fork.