Sweet and Spicy Crispy Cod Strips with Jasmine Rice Recipe

Introduction

Sweet and Spicy Cod Strips with Rice is a flavorful and satisfying dish combining crispy, golden fish with a vibrant chili garlic sauce. Paired with fluffy jasmine rice, this meal is perfect for a quick weeknight dinner or a casual gathering with friends.

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

1. Step 1: Rinse the jasmine rice under cold water until the water runs clear.
2. Step 2: In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat.
3. 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.
4. Step 4: In a shallow bowl, mix together the flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper.
5. Step 5: In another bowl, whisk together the egg and milk.
6. 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.
7. 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.
8. Step 8: Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
9. Step 9: In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
10. Step 10: Stir in the chili paste, soy sauce, honey, and lime juice. Cook for another minute, then remove from heat.
11. Step 11: Serve the crispy cod strips over a bed of jasmine rice. Drizzle generously with the chili garlic sauce.

Tips & Variations

• For extra crunch, double coat the cod strips by dipping them again in the egg and flour mixture before frying.
• Adjust the cayenne pepper and chili paste to control the heat level according to your preference.
• Try swapping cod with other firm white fish like haddock or pollock if preferred.
• Use maple syrup instead of honey to make the dish fully vegan-friendly (remember to replace the egg and milk with plant-based alternatives in the batter).
• Serve with a side of steamed vegetables or a fresh green salad for a complete meal.

Storage

Store any leftover cod strips and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat the cod strips in a toaster oven or skillet to retain their crispiness, while the rice can be microwaved with a splash of water to restore moisture. The chili garlic sauce can be stored in the fridge for up to a week and stirred well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the cod strips instead of frying?

Yes, you can bake the cod strips at 400°F (200°C) on a greased baking sheet for 15-20 minutes, flipping halfway through, until golden and cooked through. Baking is a healthier alternative but may result in less crispiness.

Is jasmine rice necessary for this recipe?

While jasmine rice adds a fragrant and slightly sticky texture that complements the dish, you can substitute with other long-grain white rice or basmati rice according to your preference.

Sweet and Spicy Crispy Cod Strips with Jasmine Rice Recipe

Print Recipe

★★★★★

5 from 103 reviews

These Sweet and Spicy Cod Strips with Rice offer a delightful combination of crispy, flavorful fish coated in a spicy, sweet sauce served over fragrant jasmine rice. The cod is dredged in a seasoned flour and cornmeal mixture, fried to golden perfection, and paired with a vibrant chili garlic sauce, making for a satisfying and easy-to-make meal perfect for seafood lovers.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

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Fish and Coating

• 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

1. Prepare the 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 the mixture to a boil over medium-high heat.
2. Cook the Rice: Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes until the rice is tender and the water is fully absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork before serving.
3. Mix the Coating: In a shallow bowl, combine the all-purpose flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper. Mix well to evenly distribute the spices.
4. Prepare the Wet Dip: In another bowl, whisk together the large egg and milk until fully blended.
5. Coat the Cod Strips: Dip each cod strip first into the egg and milk mixture, letting excess drip off, then dredge it thoroughly in the seasoned flour and cornmeal mixture. Press gently to ensure the coating sticks well.
6. Fry the Cod Strips: Heat oil in a large skillet over medium-high heat. Once hot, add the coated cod strips in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and cooked through. Remove the strips and drain on paper towels to eliminate excess oil.
7. Prepare the Chili Garlic Sauce: In a small saucepan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the chili paste, soy sauce, honey (or maple syrup), and lime juice. Cook for an additional minute, then remove from heat.
8. Assemble the Dish: Serve the crispy cod strips over the bed of fluffy jasmine rice and generously drizzle with the prepared chili garlic sauce for a perfect balance of sweet and spicy flavors.

Notes

• Adjust cayenne pepper quantity according to your preferred spice level.
• For a vegan version, substitute cod with firm tofu or cauliflower and use maple syrup instead of honey.
• Use a thermometer to maintain oil temperature around 350°F (175°C) for optimal frying results.
• Leftover rice can be stored covered in the refrigerator for up to 3 days.
• This recipe can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.

Keywords: cod strips, fried cod, spicy fish recipe, jasmine rice, chili garlic sauce, seafood dinner, crispy fish strips