Crispy Fried-Cod Bites

{"handle":"crispy-fried-cod-bites","title":"Crispy Fried-Cod Bites","seoTitle":"Crispy Fried-Cod Bites","image":"https://images.ctfassets.net/vmuke7sdou62/3TGKns3szBldV9uJkqYAb6/5aa950a0cf72bad935c4bc6550da9445/Crispy_Fried-Cod_Bites.jpeg","ingredients":"

• Safflower oil, for frying (about 2 qt.)
• ¼ cup white wine vinegar
• 2 lemons, 1 thinly sliced and 1 cut into wedges, for serving
• 2 dried bay leaves, crumbled
• 2 tbsp. fresh thyme, chopped
• 1 tbsp. fresh oregano, chopped, or 1 tsp. dried oregano
• 2 cloves garlic, finely chopped or grated
• Salt and white and black pepper
• 2 lb. meaty center-cut sustainable cod fillets, cut into 2-inch squares or chunks
• 1 cup flour
• 1 tsp. (about 1/3 palmful) paprika
• ½ tsp. ground cumin
• Flaky sea salt, for serving

","preparation":"

• Step 1 Fill a tabletop fryer with safflower oil. Or add 2 qt. oil (a couple of inches) to a Dutch oven. Heat until a deep-fry thermometer registers 365°.
• Step 2 In a shallow dish, mix the vinegar, sliced lemon, bay leaves, thyme, oregano, and garlic; season with salt and white and black pepper. Add the fish and turn to coat. Let marinate for 10 to 15 minutes.
• Step 3 In another shallow dish, whisk the flour, paprika, and cumin.
• Step 4 Working in batches, coat the fish in the flour mixture, then fry in the oil, turning once, until deep golden brown, 3 to 4 minutes per batch. Drain on paper towels. Sprinkle with flaky sea salt and serve with the lemon wedges.

","tags":"Rachael Ray Magazine","status":"Publish"}