Description
Delicious sweet and spicy cod strips served over fluffy jasmine rice, coated in a flavorful cornmeal and flour crust, fried to golden perfection, and drizzled with a zesty chili garlic sauce. A perfect balance of heat and sweetness for a satisfying meal.
Ingredients
Scale
Cod Strips
- 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)
Rice
- 1 cup Jasmine rice
- 2 cups Water
- 1/2 tsp Salt
Chili Garlic Sauce
- 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
- Rinse and cook rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes 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.
- Prepare coating mixture: In a shallow bowl, combine the all-purpose flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper, mixing well to ensure even seasoning.
- Prepare egg wash: In another bowl, whisk together the large egg and milk until fully blended.
- Coat cod strips: Dip each cod strip first into the egg mixture, allowing excess to drip off, then dredge it thoroughly in the flour and cornmeal mixture. Press gently to ensure an even coating that will crisp up nicely when fried.
- Fry cod strips: Heat oil in a large skillet over medium-high heat. Once hot enough, add the coated cod strips in batches, taking care not to overcrowd the pan for even cooking. Fry each side for about 3-4 minutes or until golden brown and cooked through. Remove and drain on paper towels to absorb excess oil.
- Prepare chili garlic sauce: In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in chili paste, soy sauce, honey (or maple syrup for vegan), and lime juice. Cook for an additional minute to meld flavors, then remove from heat.
- Serve: Plate the fluffy jasmine rice, top with the crispy cod strips, and drizzle generously with the flavorful chili garlic sauce. Enjoy your sweet and spicy cod strips with rice!
Notes
- Adjust cayenne pepper quantity to control the level of spiciness to your preference.
- For a vegan version, substitute cod strips with tofu or a plant-based fish alternative and use maple syrup instead of honey.
- Ensure oil is hot enough before frying to achieve a crispy crust without absorbing excess oil.
- Leftover rice can be stored in the refrigerator for up to 3 days.
- To make this recipe gluten-free, substitute all-purpose flour with gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: sweet spicy cod, fried cod strips, jasmine rice, chili garlic sauce, crispy fish, easy fish recipe
