Simple Sunday – perhaps easy enough even for a weeknight meal. This technique is similar to how Korean fried chicken is made, ensuring crispness throughout. Since this is shallow fried in a cast iron pan, there’s less clean up and fuss than deep frying.
You can also use Korean pancake or fry mix instead of cornstarch, but cornstarch usually gives me the crispiest results.
Hope everyone had a great first spring weekend!
- 4 cod fish filets, cubed
- Cornstarch or Korean pancake mix or fry mix
- Sriracha & Ketchup dipping sauce (optional)
- Prep the cubed fish by seasoning with salt, pepper and parsley
- Pour some oil into a cast iron pan; enough to cover the cubes halfway only
- Coat the fish in some cornstarch or korean pancake/fry mix
- Put some more cornstarch/fry mix in a separate bowl and begin adding water until you achieve a medium thick slurry (should be similar to thin crepe batter consistency)
- Shake off excess cornstarch from the fish, and dip the coated fish into the cornstarch slurry (this essentially ensures a crispy batter by “coating twice” – once dry and once wet)
- Shallow fry the fish on one side on medium high heat and then turn over when the bottom starts to turn golden brown and continue frying until cooked through
- Serve with your favorite sauce, such as a 1 part Sriracha &1 part ketchup dip!