This has become my go-to preparation for fresh white fish. It comes out crunchy and flavorful, and you can easily vary it to suit the rest of the meal.
Pan-fried Cod with Orange and Mustard Cornmeal Crust
one. Cut 2 1/2-3 pounds fish filets, cod or other firm, white fish, into six servings of 7-8 ounces each.
two. In a large bowl, beat together
3 Tbs. prepared mustard (I typically use deli or honey mustard)
zest and juice of one naval orange (or sub in a Tbs. of orange juice concentrate)
three. Place the fish pieces into the egg mixture. Coat evenly. On a plate or pie pan, mix together:
1 cup fine cornmeal
1/2-1 tsp salt
a few grinds of fresh cracked pepper
maybe a bit of dried thyme
four. Heat 3 Tbs. canola or peanut oil in a nonstick pan over medium-low heat. Once it begins to ripple, even coat one slice of fish with cornmeal and then place into the hot oil. Do not overcrowd the fish. Typically, I cook it in two batches. Turn the fish over when it is golden brown on the first side, about 5-7 minutes. Cook on the other side until just done in the middle, another 3-7 minutes, depending on the thickness of the fish.
five. Set aside the first batch of fish and add another tablespoon or two of oil into the pan, if needed before cooking the second batch.
six. Serve with a wedge of fresh lemon.
Yields 6 servings.