Salt and pepper cod recipe - Main course

Author: Ernestine Lewis  

Fried tilapia sautéed with salt, pepper, scallions, and red chilies. Instead, pan-seared filets get plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

Salt and Pepper Fish

Salt and Pepper Fish
Salt and Pepper fish is traditionally battered and deep-fried. Instead, pan-seared filets get plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.
Provided by: Andy Baraghani
Yields: 4 servings
Number of ingredients: 9
Ingredients:
  • 1 cup short-grain sushi rice
  • 8 scallions, dark green parts and white parts separated
  • 1 Tbsp. finely grated peeled ginger (from about one 1” piece)
  • 3 Tbsp. neutral oil, divided
  • 1½ lb. skinless, boneless cod, cut into 2” pieces
  • 1 Tbsp. unseasoned rice vinegar
  • 1 tsp. sugar
  • Kosher salt, freshly ground pepper
  • 2 Tbsp. unsalted butter, cut into pieces
How to cook:
  1. Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don’t stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, still covered, 10 minutes.
  2. Meanwhile, thinly slice dark green scallion parts into rounds. Thinly slice white parts on a steep diagonal. Keep separated.
  3. Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod; season with salt and plenty of pepper (about 2 tsp.). Toss to coat.
  4. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Add cod and cook, undisturbed, until golden underneath, about 2 minutes. Turn fish pieces, then scatter white scallion parts over. Cook, shaking the pan a bit, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes more. Remove from heat.
  5. Stir vinegar and sugar in a small bowl until sugar dissolves. Stir into rice. Add butter and sliced scallion greens; gently stir until butter melts. Season with salt.
  6. Transfer rice to a platter and top with fish; pour any pan juices over.
Notes: Chinese Salt and Pepper Fish, FISH ; 1 1/2 pounds fish, cut into chunks ; 1 heaping tablespoon coarse sea salt ; 1 tablespoon freshly ground black pepper ; 1 to 3 small hot

Salt & Pepper Fish

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Restaurant Style Salt and Pepper Fish

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Chinese Salt and Pepper Fish

Chinese Salt and Pepper Fish
The quality of your ingredients matters here more than the specifics: If you don't like cilantro, use parsley, and any fresh hot chile will work - or leave it out. And use whatever nice, fresh fish you can find.
Provided by: Hank Shaw
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 13
Ingredients:
  • Oil for frying (I use peanut oil)
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons sliced fresh garlic
  • 1/2 cup flour, (cake flour if you have it)
  • 1/2 cup corn or potato starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg whites
  • 1 1/2 pounds fish, cut into chunks
  • 1 heaping tablespoon coarse sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 to 3 small hot chiles, like serranos, Thai or cayenne. sliced thin ((optional))
  • Cilantro or parsley for garnish
Nutrition:
  • Calories: 312 kcal
  • Carbohydrate: 32 g
  • Protein: 39 g
  • Fat: 3 g
  • Saturated Fat: 1 g
  • Cholesterol: 85 mg
  • Sodium: 690 mg
  • Fiber: 2 g
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Heat up enough oil to deep fry the fish, about 3 to 4 cups, depending on what sort of pot or wok you use.
  2. While the oil is heating, make the batter. Mix the flour, starch, baking soda and salt together in a bowl. In another bowl, beat the egg whites into soft peaks. Add about 1/2 cup of ice-cold water (or cold seltzer) into the flour bowl, then fold in the egg whites.
  3. Fry the ginger and garlic until the garlic just starts to brown, about 45 seconds. Use a skimmer or slotted spoon to remove it to a paper towel. Set it aside for now.
  4. When to oil hits about 360F, coat a few pieces of the fish in the batter and deep fry them until golden brown, about 2 minutes. As they are frying, turn your oven to "warm" and set a cooling rack with a baking sheet underneath it for your fish. Move the finished fish to the rack and continue frying the rest.
  5. When all the fish is ready, toss it with the salt and pepper, the reserved ginger and garlic, and the sliced chiles. Serve garnished with the cilantro.
Notes: Salt & Pepper Alaska Cod - Restaurant Business Magazine, Salt & Pepper Cod: Dredge cod in cornstarch; fry in 365°F to 375°F fryer for 1-2 minutes, or until internal temperature reaches 145°F. · Asian-Style Gremolata:

Chinese Salt and Pepper Fried Fish Fillet

Chinese Salt and Pepper Fried Fish Fillet
Simplicity at its finest. Fried tilapia sautéed with salt, pepper, scallions, and red chilies. Ready in under 30 minutes!
Provided by: Jenny
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 8
Ingredients:
  • 1 1/2 pounds tilapia fillets (1 inch pieces)
  • 2 tablespoons corn starch
  • 1/2 teaspoon kosher salt
  • oil for frying
  • 1 tablespoon scallions (white parts only)
  • 1 thai red chili (sliced)
  • 1/2 teaspoon black pepper (ground)
  • 1/8 teaspoon sugar
Nutrition:
  • Calories: 180 kcal
  • Carbohydrate: 4 g
  • Protein: 34 g
  • Fat: 3 g
  • Saturated Fat: 1 g
  • Cholesterol: 85 mg
  • Sodium: 380 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Unsaturated Fat: 2 g
  • Serving Size: 1 serving
How to cook:
  1. In a mixing bowl, add tilapia, corn starch, and salt. Coat the fish and let it sit for 15 minutes to absorb the corn starch.
  2. Meanwhile, heat a large skillet on medium high heat with half an inch of oil to 375-400°F.
  3. Fry the fish for 5 minutes, flipping halfway, or until cooked through. Work in batches as needed and drain on a wire rack.
  4. Pour all of the oil into a bowl and set aside.
  5. In the same skillet on medium high heat, sauté scallions and chilis for 30 seconds. Add in the fish, black pepper, sugar, and salt to taste. Gently toss to coat the fish in the seasonings and serve immediately.
Notes: Dill and Black Pepper Cod, Preheat oven to 375 degrees. In a medium bowl, combine black pepper and crushed chips. Dip cod fillets into buttermilk; drain off excess buttermilk. Place
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