Oven Fried Cod Fillets
2 servings
Ingredients
2 skinless cod fillets, each about 6 oz
2 teaspoons mayonnaise
½ cup Italian seasoned breadcrumbs
Salt and pepper to taste
Tatar Sauce and Lemon Wedges for serving
2 servings of frozen French Fries
Directions
Preheat the oven to 425 degrees F.
Spread the breadcrumbs on a large flat plate. Sprinkle the fish with salt and pepper. Brush a thin layer of mayonnaise on one side of each fillet. Place the mayonnaise side down on the breadcrumbs. Brush the remaining mayonnaise on the fillets. Turn them over in the breadcrumbs until completely coated.
Place a baking rack on top of a baking sheet covered with a piece of foil. Spray the rack with cooking spray and place the breaded fillets on the rack. Place the pan in the oven and bake the fish for 20 minutes. Serve with Tartar Sauce, French Fries, and Coleslaw.
For the Fries
When you turn on the oven to preheat, place a clean baking sheet with sides in the oven to heat at the same time.
When you place the fish in the oven, put 2 servings of French Fries in the hot pan. Bake with the fish for 20 minutes.
Quick Tartar Sauce
1 cup mayonnaise
2tablespoons finely chopped sweet pickles, plus 2 teaspoons pickle juice
1tablespoon drained capers, minced
2teaspoons lemon juice
1teaspoon minced shallot
1/2teaspoon Worcestershire sauce
Salt and pepper
Whisk mayonnaise, pickles, pickle juice, capers, lemon juice, shallot, and Worcestershire in a bowl. Season with salt and pepper.
Homemade Coleslaw
Ingredients
Slaw
Half a medium head of green cabbage
1 large garden carrot or 2 regular-sized carrots
2 scallions
Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1/2 teaspoon celery seed
3/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon wine vinegar
1 tablespoon honey
/21 tablespoon lemon juice
Directions
Whisk together the dressing ingredients in a large bowl.
Finely shred the cabbages and carrots. Finely chop the scallions.
Add the dressing and stir well/ Cover the bowl and refrigerate until serving.
Fish and chips are traditionally sold wrapped in paper to soak up all the grease–because they are deep-fried in oil. To cut the calories and reduce the fat, bake the fish along with the potatoes. Serve with coleslaw and malt vinegar or lemon wedges. I included my recipe for Tartar sauce in case you prefer that with the fish.
FISH AND CHIPS
4 servings
Ingredients
6 tablespoons extra-virgin olive oil, divided
1 1/2 cups panko bread crumbs
1 ½ teaspoons minced thyme
1 large garlic clove, grated on a Microplane or minced
1 teaspoon black pepper, divided
¼ cup Dijon mustard
2 large eggs
1 ¼ cups all-purpose flour
1 ¼ pounds skinless wild-caught cod, or other white fish fillets, cut into 1-inch-thick strips
1 ½ teaspoons kosher salt, divided
1 ½ pounds russet potatoes (about 3 large), peeled, cut into 1/4-inch-thick sticks
Prepare the fish and chips:
Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat the oven to 500 degrees.
Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet.
In a shallow dish combine 2 tablespoons of oil, panko, thyme, garlic, and 1/2 teaspoon pepper.
In a separate shallow bowl, whisk together mustard and eggs. Place flour in a third bowl.
Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then the mustard mixture, then the panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the pan with the wire rack.
In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to the oven’s lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to the oven’s top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.
Salt the fish and potatoes immediately after removing them from the oven. Serve hot, with tartar sauce alongside for dipping, if desired.
Homemade Coleslaw
Ingredients
16 oz package of coleslaw mix
Dressing
1 teaspoon honey or another sweetener
1/4 teaspoon each salt and pepper
1/4 teaspoon celery seed
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons heavy cream
1 teaspoon white wine vinegar
1 teaspoon lemon juice
Directions
In a medium serving bowl with a cover, combine the dressing ingredients using a whisk.
Add the shredded cabbage and scallions and stir gently to mix.
Refrigerate for several hours before serving.
Homemade Tartar Sauce
3/4 cup mayonnaise
2 tablespoons chopped sweet pickle relish
2 teaspoons dried dill
1 tablespoon minced scallions (white and light green parts only)
2 teaspoons chopped capers
2 teaspoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
Salt and pepper to taste
For the tartar sauce:
In a medium bowl, mix together mayonnaise, relish, dill, scallions, capers, lemon juice, mustard, salt, and pepper. Set aside in the refrigerator until ready to use.
Feeling like an old fashioned fried seafood dinner at your favorite seafood restaurant but they are closed now due to the virus restrictions, so make this desire come true at home.
Ingredients for 4
Homemade Tartar Sauce
3/4 cup mayonnaise
2 tablespoons chopped sweet pickle relish
2 teaspoons dried dill
1 tablespoon minced scallions (white and light green parts only)
2 teaspoons chopped capers
2 teaspoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
Salt and pepper to taste
Fish And Fries
Vegetable oil, for frying
3 russet potatoes, cut into 1/4-inch sticks
3/4 cup fine cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 cup milk
2 pounds firm white fish fillets (such as hake, haddock, pollock or cod), cut into 3-inch chunks
Tartar sauce (recipe above)
Lemon wedges, for serving
Directions
For the tartar sauce:
In a medium bowl, mix together mayonnaise, relish, dill, scallions, capers, lemon juice, mustard, salt, and pepper. Set aside in the refrigerator until ready to use.
For the fish and fries:
Heat 1 inch deep of oil in a deep, wide skillet over medium-high heat. Preheat oven to 250°F.
Place a cooling rack onto a rimmed baking sheet and place in the oven. Place fries in the hot oil and cook until golden brown and tender, about 6 minutes. Remove to the prepared baking sheet in the oven and sprinkle with salt. Keep warm in the oven while the fish fries.
In a shallow dish, combine the cornmeal, flour, baking powder, salt, paprika, garlic powder, and pepper. Pour the milk into another shallow dish. Dip the fish in the milk, then dredge it in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping the seafood in the milk and cornmeal mixture again.
Reheat the oil in the skillet. Working in batches, lower the seafood into the hot oil and fry, turning once, until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.
Homemade Coleslaw
Ingredients
¼ of a large cabbage, shredded or sliced thin
1 carrot, shredded
2 scallions, minced
Dressing
1 teaspoon honey or another sweetener
1/4 teaspoon each salt and pepper
1/4 teaspoon celery seed
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons heavy cream
1 teaspoon white wine vinegar
1 teaspoon lemon juice
Directions
In a medium serving bowl with a cover, combine the dressing ingredients using a whisk.
Add the shredded cabbage, carrot, and scallions and stir gently to mix.
Refrigerate for several hours before serving.
As I mentioned a few weeks ago, I recently purchased an air fryer. While I used my air fryer for cooking the salmon cakes and sweet potatoes, I also give directions for stovetop and oven baking methods.
Air-Fryer Salmon Cakes
When I make salmon or tuna fillets for dinner, I always make extra so I can make fish cakes at a later time.
Ingredients
Spicy Tartar Sauce:
1/2 cup olive oil mayonnaise
1 teaspoon finely minced garlic
1 teaspoon fresh lemon juice
1 tablespoon sweet pickle relish
1 teaspoon capers
1/4 teaspoon hot Cajun seasoning
Pinch of salt
Salmon Cakes:
Cooking spray
10 oz cooked salmon (or you can use canned salmon)
1 to 11/4 cups plain panko breadcrumbs, divided
2 tablespoons chopped fresh dill or 1 teaspoon dried
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
1 large egg
Directions
Mix the Tatar sauce ingredients together in a small bowl and refrigerate until needed.
Coat the basket of an air fryer with cooking spray.
Place the salmon in a mixing bowl and break up into small pieces. Add ½ cup panko crumbs, dill, mayonnaise, mustard, egg, and pepper; stir gently until combined. Shape the mixture into four cakes. Lightly coat the outside of the cakes in panko crumbs.
Coat the cakes with cooking spray and place them in the prepared air fryer basket. Cook at 375 degrees F until browned and heated through about 15 minutes. Serve with the Tatar Sauce.
Directions for stovetop:
Heat ¼ cup vegetable oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully turn cakes and cook until the second side is golden brown, 2 to 3 minutes. Transfer cakes to a paper towel-lined plate to drain 1 minute. Serve with the Tatar Sauce.
Air Fryer Sweet Potato Fries
Ingredients
16 ounces of sweet potatoes
1/2 teaspoon coarse sea salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 teaspoons avocado oil
Preheat your air fryer to 375 degrees F.
Slice the sweet potatoes into finger-sized sticks (mine are between 1/4 and 1/2 inch). They don’t have to be perfect but try to keep the size fairly consistent.
Place the potato slices in a ziplock bag or mixing bowl, along with the oil, salt, pepper, and paprika, and toss to coat.
Transfer the sweet potatoes to the air fryer, and cook until tender and crispy (about 20 minutes). Shake the basket a few times to rearrange the fries, and use a metal spatula to turn them. Use your own judgment, cooking longer or shorter, if needed, keeping an eye on the fries to make sure they don’t burn.
Directions for Oven-Baked Sweet Potato wedges
Preheat the oven to 400 degrees K. Spread the coated potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, until tender, about 20 to 25 minutes. Remove from the oven and serve immediately.
Quick Saute Of Baby Spinach Leaves
Ingredients
1 clamshell package(5oz) of organic baby spinach leaves
1 large clove garlic, peeled and sliced
2 tablespoon extra virgin olive oil
Salt and pepper to taste
Directions
Heat the oil in a medium skillet. Add the garlic slices and then the spinach leaves. Cover the pan and let the spinach cook on medium for one minute. Remove the cover, reduce the heat to low and cook the spinach, stirring often until wilted, about another minute or two. Serve immediately.
When the children come for a visit, they are not interested in experimental dishes. So, I don’t make recipes that I am testing, when they are here. Tried and true – old favorites – is what they look for. I have shared some of their favorites in the past and here are a few more. Hope you like them, also.
Roasted Chicken and Potatoes
Serve this dish with a green vegetable or salad.
Ingredients
Chicken
4 chicken breast halves, bone-in and skin removed
1 slice sandwich bread
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Potatoes
1 pound medium baking potatoes, cut into ¼ inch rounds
One lemon, juiced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat oven to 400 F.
In a roasting pan or baking dish, combine the sliced potatoes, lemon juice, olive oil, salt and pepper. Spread mixture evenly over the bottom of the baking pan. Set aside.
Place the slice of bread in the food processor and process until bread into crumbs.
In small bowl, combine the mayonnaise, mustard, garlic powder and tarragon.
Season the chicken with salt and pepper. Brush the mayonnaise mixture on top of the chicken breasts and spread evenly to coat.
Sprinkle each breast with 1/4 of the bread crumbs, pressing them to adhere to the chicken.
Place the chicken on top of the potatoes in the baking pan. Place the pan in oven and roast for about 45 minutes, or until a meat thermometer registers 165 degrees F.
Oven Fried Fish with Tartar Sauce
I have found that heating the baking pan in the oven before placing the fish on it, will make the fish extra crispy.
Serve this dish with broccoli or spinach and macaroni and cheese.
For every 2 servings, you will need:
Ingredients
1 lb white fish fillets
1 tablespoon fresh lemon juice
1/4 cup buttermilk
2 drops hot pepper sauce
1 teaspoons minced fresh garlic
1/4 teaspoon white ground pepper
1/4 teaspoon salt
1/4 teaspoon onion powder
1/2 cup panko bread crumbs
1 tablespoon olive oil for the baking pan
Tartar Sauce, recipe below
Directions
Preheat oven to 475 degrees F. Spread the olive oil in a baking pan and place the pan in the oven when you turn it on.
Dry the fillets with paper towels. Combine the lemon juice, buttermilk, hot pepper sauce and garlic in a shallow dish.
Combine the white pepper, salt and onion powder with panko crumbs and place in a second shallow dish.
Let fillets sit in the buttermilk mixture for a few minutes. Then coat the fillets on both sides with seasoned crumbs, pressing the crumbs onto the fish.
Place the coated fish on a plate and refrigerate for several hours.
When ready to cook, place the fillets on the hot baking sheet and bake 12 minutes on the middle oven rack. Using a wide spatula, turn the fillets over after 6 minutes. Serve with tartar sauce, if you like it.
Homemade Tartar Sauce
Ingredients
½ cup mayonnaise
¼ cup sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 teaspoon minced capers
Few drops of hot sauce
½ teaspoon agave syrup
Directions
Whisk all the ingredients together in a small serving bowl. Refrigerate until serving time.
Italian Sausage, Tomato and Ricotta Pasta
Ingredients
1 tablespoon extra-virgin olive oil
1 lb hot Italian sausage
1 clove garlic, minced
Half a medium onion, finely diced
1/2 cup dry white wine
2 cups fresh (or canned) seeded, diced, plum tomatoes or roasted red peppers
4 large basil leaves, torn into small pieces
1/4 teaspoon crushed red pepper flakes
1 lb. rigatoni pasta
1/2 cup freshly grated Pecorino Romano cheese, divided
1 cup ricotta cheese
¼ cup chopped parsley
Salt and black pepper
Directions
Brown the entire sausage on the grill or in a skillet. Set aside until cool enough to handle. When cool enough to touch, slice the sausages into ¼ inch slices.
Bring a large pot of well-salted water to a boil.
In a large skillet heat the oil and add the onion and garlic. Cook about 3 or 4 minutes to soften the onion. Add the wine and cook over medium high for a few minutes.
Lower the heat and add the sausage, tomatoes, basil, the red pepper flakes and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until the tomatoes break down, 6 to 10 minutes.
Cook the pasta in the boiling water, stirring frequently until al dente, about 11 minutes. Reserve 1/2 cup of the cooking water and drain well.
Return the pasta to the pot, add the sausage/tomato sauce, and cook over medium-high heat, stirring, for 1 minute so the sauce and pasta combine.
Add some of the reserved pasta water to moisten.
Combine the ricotta with the parsley, ¼ cup of the Pecorino cheese and salt and pepper to taste.
Turn the pasta and sauce into a large serving bowl. Drop tablespoons of ricotta on top of the pasta and sprinkle with the remaining Pecorino cheese.
Italian Sourdough Bread
Some Italian dinners need bread to finish off the meal. This bread is one of the family’s favorite.
Ingredients
3/4 cups lukewarm water
1 cup sourdough starter
3 cups unbleached all-purpose flour
1 teaspoon Kosher salt
1 teaspoon honey
2 teaspoons instant yeast
Directions
Combine all the ingredients in an electric mixer with the paddle attachment until the dough leaves the side of the bowl. Switch to the dough hook and knead for 5 minutes.
Let the dough rest in the bowl for 5 minutes. Then, knead again for 5 minutes.
Place the dough in an oiled bowl, cover and let rise until doubled, about 60-90 minutes.
Place the dough on a floured board and divide in half (about one pound each).
Shape each piece into an 18-inch long loaf and place the loaves, at least 4 inches apart, on a parchment-lined baking sheet or in a lightly greased baguette pan.
Cover the loaves with lightly greased plastic wrap and let them rise for 1 hour, or until they’re puffy and twice the size. Cut slits across top.
Preheat the oven to 450°F. Spray the loaves with water and bake them for about 15 minutes, or until they are golden brown. Remove the loaves from the oven and cool them on a wire rack.
