Introduction

These Sweet and Spicy Cod Strips with Rice offer a perfect balance of crispy texture and bold flavors. The tender cod is coated in a flavorful spice mix, fried to golden perfection, and served with fragrant jasmine rice and a zesty chili garlic sauce. It’s a simple yet impressive dish for any night of the week.

The image shows four pieces of grilled fish with a golden brown, slightly charred crust, placed in a row on top of a bed of glossy, white cooked rice. The fish has visible seasoning of red chili flakes and green herbs sprinkled on its surface, creating a colorful contrast with the fish's light and browned layers. The pieces appear thick and flaky, each with a juicy and tender texture. This arrangement is served on a white plate, set against a white marbled textured surface, with soft colorful lights blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Cod fillets cut into strips

1/2 cup All-purpose flour

1/2 cup Cornmeal

1 tsp Paprika

1 tsp Garlic powder

1/2 tsp Cayenne pepper (adjust to taste)

Salt to taste

Pepper to taste

1 Large egg

1/4 cup Milk

Oil for frying as needed

1 cup Jasmine rice

2 cups Water

1/2 tsp Salt

1/4 cup Olive oil

2 tbsp Chili paste

2 cloves Garlic, minced

1 tbsp Soy sauce

1 tbsp Honey or maple syrup (for a vegan option)

1 tsp Lime juice

Instructions

Step 1: Rinse the jasmine rice under cold water until the water runs clear.

Step 2: In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat.

Step 3: Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

Step 4: In a shallow bowl, mix together the flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper.

Step 5: In another bowl, whisk together the egg and milk.

Step 6: Dip each cod strip first into the egg mixture, allowing excess to drip off, then coat it in the flour mixture. Press gently to ensure an even coating.

Step 7: In a large skillet, heat oil over medium-high heat. Once hot, add the coated cod strips in batches, being careful not to overcrowd the pan.

Step 8: Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Step 9: In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 10: Stir in the chili paste, soy sauce, honey, and lime juice. Cook for another minute, then remove from heat.

Step 11: Serve the crispy cod strips over a bed of jasmine rice. Drizzle generously with the chili garlic sauce.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with rice flour or a gluten-free flour blend.

Adjust the cayenne pepper to your preferred spice level to control the heat.

Use maple syrup instead of honey to make this dish vegan-friendly.

Try serving with brown rice or quinoa for a different grain option.

FAQs

Can I bake the cod strips instead of frying?

Yes, for a healthier alternative, bake the coated cod strips on a greased baking sheet at 425°F (220°C) for about 15-20 minutes, flipping halfway through until golden and cooked through.

What can I substitute for chili paste?

If you don’t have chili paste, you can use sriracha, harissa, or a combination of chili flakes with a bit of tomato paste to achieve a similar spicy flavor.