Sweet and Spicy Crispy Cod Strips with Jasmine Rice Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Prepare the Wet Dip: In another bowl, whisk together the large egg and milk until fully blended.
- 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.
- 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.
- 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.
- 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
