About the Recipe
This vinegar-marinated pan-fried cod recipe offers a simple yet remarkable way to elevate everyday fish. By briefly soaking the cod in flavored vinegar, the fish becomes tender and subtly sweet, while a light coating of seasoned rice flour crisps up beautifully in the pan. The result is a perfect balance of delicate texture and vibrant flavor that’s quick to prepare and sure to impress.
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Ingredients
• 1 lb cod fish filets
• 1 1/2 cups white vinegar
• 1/4 - 1/2 cup flavored vinegar (Tongue Thai’d, Mother of Dragons, Nonna, Roasted Pepper, etc.)
• 1 cup extra virgin olive oil (for frying)
• ½ cup white rice flour
• 1½ tsp kosher salt, plus more to finish
• ¼ tsp freshly ground black pepper (optional)
• 1 tsp freshly ground coriander seed (optional)
• 1 tablespoon coursely chopped herbs - parsley, thyme, oregano, etc. (optional)
• 1 lemon, halved (for serving)
15 minutes to 1 hour (marinating)
2
10 minutes
Easy
Preparation
1. Prepare the Fish: Cut cod filets into 1½ to 2-inch pieces. Place them in a glass baking dish or container so they lie flat and snug. Pour white vinegar over the fish, just enough to cover completely. Gently shake the container to distribute the vinegar among the pieces. Let sit at room temperature for 15 minutes, or up to 1 hour if refrigerated.
2. Make the Breading: In a shallow dish, whisk together rice flour, kosher salt, and optional black pepper and coriander seed. Set near the stove for easy access.
3. Heat the Oil: In a 10-inch cast iron or stainless steel skillet, heat olive oil over medium-low heat. You want enough oil to come about a quarter way up the sides of the fish pieces. Test readiness by dropping a pinch of flour into the oil—if it bubbles steadily, the oil is ready.
4. Drain and Dry: After marinating, drain the fish well. Transfer pieces to paper towels and pat dry thoroughly.
5. Dredge and Fry: Coat each piece evenly with the rice flour mixture. Fry in batches to avoid crowding, cooking each piece for 4-5 minutes until golden and releasing easily from the pan. Flip and cook the other side for another 3-5 minutes until crisp and golden.
6. Drain and Season: Remove fish to a plate lined with paper towels to drain excess oil. Sprinkle with a pinch of salt while still hot.
7. Serve: Arrange fish in a small mound, squeeze fresh lemon juice over the top, and serve with dressed greens or a dipping sauce like soy-seasoned mayonnaise.
For Tips and Tricks and the science behind acid and fish visit our forum page: https://www.thetickledpickler.com//forum/cooking-with-vinegar/marinating-fish-in-vinegar-the-science-behind-this-delicious-technique