Servings: 4 servings
Calories: 193kcal
Equipment
- 1 - 2 Small to Medium Bowls or sealable gallon-sized freezer bags
- 1 Medium nonstick skillet
Ingredients
Wet Ingredients:
- ¼ cup heavy cream
- ⅓ cup hot sauce
- 1 large egg
- 4 6 oz cod fillets cut into nuggets
Dry Coating:
- ⅓ cup unbleached all-purpose flour
- ⅓ cup Cornmeal
- ⅓ cup Ritz Hint of Salt crackers crushed; about ½ sleeve
- ½ Tbsp Dash Original seasoning
- ½ Tbsp Old Bay Seasoning
- ¼ tsp ground black pepper
- ⅛ tsp sea salt
- 1 tsp organic turmeric
- Canola oil for frying
Instructions
- Mix the first 3 ingredients (heavy cream, hot sauce, egg) in a medium bowl or Ziploc bag; add the cod and set aside in the fridge to soak for 30 minutes.
- Mix the next 6 ingredients (flour, cornmeal, crushed crackers, Mrs. Dash, Old Bay, sea salt, and turmeric) in a bowl.
- Heat 1-inch of oil in a heavy-bottomed skillet over medium-high heat. To test whether or not the oil is ready to fry, take a pinch of your dry dredge and drop it into the oil. If it begins to react by bubbling and gradually frying to pop, then you're ready! If it just lands on top of the oil, floating around, then you need to try again in a few minutes.
- When the oil is hot enough, remove the fish from the cream mixture and dredge in the flour mixture, turning to coat. Place in the hot oil, frying until golden, about 3 - 5 minutes per side.
- Transfer to a paper-towel-lined plate or baking rack (for crispier fish) to drain; season with salt and pepper. Enjoy!
Notes
Serve with hash browns or cole slaw ~ just to name a few side dish ideas.
Nutrition
Calories: 193kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 669mg | Potassium: 165mg | Fiber: 3g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 3mg
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