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Pat the cod fillets dry. Combine the panko breadcrumbs, garlic powder, and onion powder in a bowl. Place the flour in a separate bowl. Whisk the eggs with the water in a third bowl. Dredge each fillet in flour, egg wash, and finally the breadcrumb mixture. Then, set aside.
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For the beer-battered fish. Step 1 - Fill an electric skillet or deep fryer with about 1 ½ - 2 inches of oil. Preheat to 350 degrees F. Click for a deep fryer. Step 2 - In a flat or wide bowl, combine the flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper. Whisk to combine.
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Pat the cod fillets dry with paper towels. In a large bowl combine the flour, garlic powder, onion powder, parsley, paprika, salt, and pepper. Add the whisked egg and beer and combine with a whisk until evenly combined. Dip each fish fillet into the beer batter, then carefully place it in the deep fryer.
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Pour enough oil into a sturdy skillet about 1 inch up the side. Heat the oil to 350°F or until a small piece of bread tossed into the oil sizzles, and browns within about 15 seconds. Vegetable oil. Lightly season the fish fillets with salt and pepper. 1 lb cod, Kosher salt and freshly ground black pepper.
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For fish: Step 1 Preheat oil to 350° in a dutch oven, heavy bottomed pot, or deep fryer. In a medium bowl, whisk together 1 cup of flour, corn starch, paprika, cayenne, baking powder, 1 teaspoon.
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Add the flour to a dinner plate and stir in the seasonings (Old Bay, salt and hot paprika). Set up an assembly line from left to right with the cod, the beaten eggs, the flour and a large platter or pan to hold the fish. Dip each piece of cod in the eggs, coating both sides and letting the excess drip off.
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Heat a fry pan with a medium-high heat and add in 1/3 cup sunflower oil, after 4 minutes and the oil is very hot, add in the cod fillets, after 3 minutes flip to fry the other side (the thickness of my fillets where 1/2 inch thick), after a total cooking time of 6 minutes (3 minutes per side), remove the fried cod from the pan and transfer to a dish with paper towels
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Set up a cooking station. Add the flour, garlic powder, salt, and pepper to a bowl large enough to dredge the fish. Add the egg, mayo, and lemon juice to a separate bowl large enough to dredge the fish. Beat the egg and combine the ingredients. Add the panko breadcrumbs to a separate bowl. Keep a moist towel nearby.
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Pour the oil to a depth of 2 ½ inches in a Dutch oven or other heavy-bottomed pot. Heat the oil over medium-high heat to a temperature of about 375 degrees F. Dip each piece of fish in the egg mixture first, gently shaking off the excess, and then into the flour mixture to coat. Shake off any extra coating.
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In a small bowl, mix the buttermilk, hot sauce, and egg. In a separate dish, mix the flour, cornmeal, baking powder, and leftover spices. Dip the fish in the buttermilk mixture shaking off any excess buttermilk and then coat it in the flour mixture. Make sure to coat the fish really well. Coat the fish 2-3 times in the flour/cornmeal mixture.
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In a medium bowl, combine the mayonnaise, sweet relish, onion, lemon juice, kosher salt and pepper. Refrigerate for at least 30 minutes for flavors to combine. Cut the fish fillets into 3-4 ounce pieces. Squeeze the lemon juice over the fish fillets. Combine the buttermilk, salt and pepper in a shallow bowl.
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Instructions. In a bowl whisk 3 cups of water plus 2 tablespoons of kosher salt until the salt is dissolved. Place the cod fillets into the salty water for 15-20 minutes. Remove the pieces from the salty water, reserving 1-2 teaspoons, and pat dry. Season with old bay, garlic powder, and dried dill.
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Preheat the air fryer to 390 degrees. Get three shallow bowls and fill the first with 1 cup of flour + 3/4 teaspoon Old Bay Seasoning, the second with 3 whisked eggs, and the third with 1 3/4 cups Panko breadcrumbs. Season the cod fillets with salt and pepper. Dip a fillet in the flour, coating all sides, then shake off any excess.
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Directions. Preheat oven to 425 degrees F. Line a baking sheet with foil, place a wire rack on it and coat with cooking spray. Whisk egg white in a shallow dish until frothy. Place cornflakes in another shallow dish. Sprinkle cod with garlic powder, pepper and salt.
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Fry the fish until they are golden brown, about 2 to 5 minutes per side; use the longer range if your fish fillets are thicker than an inch. Set on paper towels to drain. Spread the tartar sauce on both sides of the buns, then add the lettuce, fish fillets, tomato and bacon. Open a beer and enjoy!
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For the sandwiches: Heat a nonstick pan over medium-high heat until warmed. During heating, with the softened butter, spread 1 tablespoon evenly on the top and bottom of 1 bun, and then toast in.