Almost like clockwork following Labor Day, the weather has cooled and in the air you can detect just the slightest hint of fall. After a very, very long work week….one in which I was out of town more than I was in town, JiT and I were so happy for Friday night to arrive.
He met me near my office after work and walked with me to pick up our CSA vegetable box. From there, we headed home and collapsed on the couch to debate what to make or order for dinner. Despite being totally run down from the week, I was desperate to get in the kitchen and make something good for dinner. With the crispness in the air, JiT suggested something comforting (he had a craving for fish sticks).
I ended up making Oat Crusted Cod. This is a recipe I found on Allrecipes a few months ago. Oatmeal sounds like an odd breading for fish, but its amazingly tasty. Crunchy and hearty and flavorful. It works perfectly with cod filets, since they are so light and buttery in flavor. They’re perfect with a squeeze of fresh lemon juice (and some homemade tartar sauce if you’re JiT). We enjoyed ours with steamed green beans, roasted heirloom potatoes and ice cold beer. It made for a perfectly comforting end to a long week.
Oat Crusted Cod
(adapted from Allrecipes)
1.5 lbs fresh cod fillets (I sliced them into “sticks”)
3 tablespoons flours (I used whole wheat)
salt & pepper to taste
1 egg, beaten
1/4 cup fat free half & half
2 cups old fashioned oats
Peanut oil for frying
Combine flour, salt and pepper in a shallow dish. In a separate dish, combine egg and half & half. Place oats in a third dish. Dredge each piece of cod in flour, shake off excess and dip into the egg mixture. Allow any excess egg mixture to drip off, then coat each piece of fish in oats.
Warm the peanut oil in a large skillet over medium-high heat. Once heated, fry fish in batches in hot oil until both golden on both sides (apx. 3 minutes per piece, turning once halfway through). Remove cooked fish from oil with a slotted spoon and drain on paper towels. Season with additional salt to taste and serve with slices of lemon and tartar sauce.