Indulge in the delectable flavors of cod puffs, a delightful appetizer or snack that tantalizes the taste buds with its crispy exterior and tender, flaky interior. These bite-sized morsels are expertly crafted using a simple batter of flour, eggs, and seasonings, which is transformed into golden-brown perfection through the magic of deep-frying. Cod puffs are known for their versatility, offering a blank canvas for a myriad of flavor combinations. Whether you prefer the classic combination of salt and pepper, the zesty kick of lemon and herbs, or the bold warmth of spices, these puffs can be tailored to suit your palate. This article presents a collection of cod puff recipes, each offering unique flavor profiles to satisfy every craving. From the traditional cod puffs with their timeless appeal to innovative variations that elevate the dish to new heights, these recipes provide a culinary adventure that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED COD RECIPE WITH LEMON AND GARLIC
Best baked cod recipe out there! Prepared Mediterranean style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. Bakes in 15 mins!
Provided by Suzy Karadsheh
Categories Entree
Time 22m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
- In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
- Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
- Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
- To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
- Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.
Nutrition Facts : Calories 319.3 kcal, Sugar 0.5 g, Sodium 466.1 mg, Fat 19.8 g, SaturatedFat 5 g, TransFat 0.2 g, Carbohydrate 9.6 g, Fiber 1.2 g, Protein 25.8 g, Cholesterol 70.6 mg, ServingSize 1 serving
COD PUFFS
These puffs are just so good, quick and easy to make and very low in fat and calories. It just has everything going for it including the fact the my fussy grandchildren love it too.
Provided by Happy Hippie
Categories Healthy
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Cut fillets into 1-inch strips.
- Combine flour, water, and baking powder.
- Beat with electric mixer until smooth.
- With tongs, dip fish pieces in batter allowing excess to drain off.
- Allow to dry on wax paper before baking.
- Bake cod puffs in a covered dish for 5 minutes or until fish flakes easily with a fork.
- Serve with lemon wedges and tomato chili sauce or cocktail sauce.
Nutrition Facts : Calories 200.5, Fat 1.2, SaturatedFat 0.2, Cholesterol 65.2, Sodium 144, Carbohydrate 16.1, Fiber 0.6, Sugar 0.1, Protein 29.1
WOLFGANG PUCK'S SEA BASS IN PUFF PASTRY RECIPE BY TASTY
Here's what you need: olive oil, celery, leek, carrot, salt, white pepper, heavy cream, whole sea bas, black pepper, fresh tarragon, puff pastry, eggs, fresh parsley, lemon wedge, white wine, lemon juice, shallots, fresh tarragon, heavy cream, butter, salt, pepper, chive
Provided by Kiano Moju
Categories Dinner
Yield 6 servings
Number Of Ingredients 23
Steps:
- Heat the olive oil in a medium pan over medium heat.
- Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
- Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
- Remove the pan from the heat.
- Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet.
- Cut the sea bass along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
- Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
- Transfer the fish to the center of the sheet of puff pastry.
- Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
- Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
- Chill in the refrigerator for at least 30 minutes.
- Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup (60 ml) of liquid remains. Add the cream and reduce until the mixture thickens slightly.
- Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
- Remove the tarragon stem and season with salt and pepper. Stir in the chives.
- Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
- Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
- To serve, cut the fish into individual portions and plate with a drizzle of Chive Butter Sauce.
- Enjoy!
PERFECT TEN BAKED COD
Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!
Provided by Pam
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
- Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
- Coat both sides of cod in melted butter in the baking dish.
- Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
- Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 9.3 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 282.3 mg, Sugar 1.2 g
Tips:
- Use fresh cod: Fresh cod has a milder flavor and a firmer texture than frozen cod. If you're using frozen cod, thaw it completely before cooking.
- Don't overcook the cod: Cod is a delicate fish that can easily be overcooked. Cook it just until it is opaque and flakes easily with a fork.
- Use a light touch when mixing the ingredients: Overmixing the ingredients will make the cod puffs tough. Mix them just until they are combined.
- Fry the cod puffs in hot oil: The oil should be hot enough to sizzle when the cod puffs are added. This will help them to cook evenly and prevent them from sticking to the pan.
- Serve the cod puffs immediately: Cod puffs are best served hot and fresh out of the fryer. They can be served with a variety of dipping sauces, such as tartar sauce, ketchup, or ranch dressing.
Conclusion:
Cod puffs are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. With their light and fluffy texture and flavorful cod filling, cod puffs are sure to be a hit with everyone who tries them.
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