This tasty meal resulted from a bit of a bummer – Woody got sick on the day we were supposed to go to my parents’ house for dinner, and we wanted to protect old people from germ onslaught, so we didn’t get to visit. But my mom gave me fish & asparagus that we would have had at their place and I explored breading and frying fish for the first time. it actually didn’t go too badly. The asparagus turned out nicely too. With a couple of cheese biscuits to go with it, it was a fine dinner!
- 1/2 cup milk
- 1 tablespoon lemon juice
- 4 (3 ounce) fillets cod [I used tilapia]
- 1 cup oil for frying
- 1/3 cup cornmeal
- 1/3 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
- In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
- Fry cod fillets in hot oil until golden brown.
–Recipe courtesy SABRYSON on allrecipes.com.
- 36 asparagus spears [instructions don’t specify, but I cut these up into 3 inch long pieces]
- 1 1/2 teaspoons dark sesame oil
- 1 teaspoon low-sodium soy sauce
- 1/8 teaspoon black pepper
- Preheat oven to 450°.
- Snap off tough ends of the asparagus spears. Combine asparagus and the remaining ingredients in a jelly-roll pan, turning asparagus to coat.
- Bake at 450° for 10 minutes or until the asparagus is crisp-tender; turn once.
–Recipe courtesy Cooking Light Magazine, May 2001