This recipe is one of our new favorites – I found it on the Pillsbury Bake Off site! It’s light, fresh and makes fabulous fish tacos! Tonight we decided to serve it over white rice.
1/4C All Purpose Flour
1/2C Seasoned Bread Crumbs (Panko is great too!)
4 (6-oz.) Cod fillets (or any firm white fish)
4T Butter or Margarine
2T Olive Oil
1 Garlic Clove, minced
1 1/2T Fresh Lime Juice
1/4C Fresh Cilantro, chopped
1 bag Frozen Corn (canned is ok too)
Ready three small bowls. In the first, place flour (seasoned with S&P). In the second, combine milk and egg; beat well. In the third, the bread crumbs. Coat fish with flour; dip in egg mixture. Coat with bread crumbs and set aside.
In large skillet, combine 2 tablespoons of the butter and olive oil. Heat over medium heat until hot. Add cod; cook 6 to 10 minutes (depending on thickness of your fliets) or until golden brown and fish flakes easily with fork, turning once. Remove fish from skillet; cover to keep warm.
Add remaining 2 tablespoons butter, lime juice, garlic and cilantro to same skillet; stir to scrape up any brown bits from bottom. Add corn; cook 5 to 7 minutes (canned corn takes about 3 mintues) or until thoroughly heated. Serve corn mixture over cod.