Sweet and Spicy Cod Strips with Jasmine Rice Recipe

Introduction

Enjoy a flavorful twist on seafood with these Sweet and Spicy Cod Strips served over fragrant jasmine rice. The crispy coating, combined with a zesty chili garlic sauce, makes this dish a delightful meal perfect for weeknights or casual gatherings.

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 dip the cod strips in the egg and flour mixtures before frying.
• Adjust the cayenne pepper to control the spice level according to your preference.
• Use maple syrup instead of honey to make this dish fully vegan-friendly.
• Serve with a side of steamed vegetables for a balanced meal.

Storage

Store 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 maintain crispiness, and microwave the rice until warm. Avoid reheating cod strips in the microwave alone, as they may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish?

Yes, you can substitute cod with other firm white fish like haddock, tilapia, or pollock. Make sure the fish is fresh and cut into uniform strips for even cooking.

Is it possible to bake the cod strips instead of frying?

Absolutely. Preheat the oven to 425°F (220°C), place the coated cod strips on a greased baking sheet, and bake for 15-20 minutes, flipping halfway through, until golden and cooked through. This is a healthier alternative though the texture may be less crispy than frying.

Sweet and Spicy Cod Strips with Jasmine Rice Recipe

Print Recipe

★★★★★

4.4 from 86 reviews

This Sweet and Spicy Cod Strips with Rice recipe features crispy golden cod fillets coated with a flavorful blend of spices and cornmeal, fried to perfection and served over fragrant jasmine rice. The dish is completed with a vibrant chili garlic sauce that balances sweetness, heat, and a zesty lime finish, making it an irresistible meal perfect for a weeknight dinner or special occasion.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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)

For the Rice

• 1 cup Jasmine rice
• 2 cups Water
• 1/2 tsp Salt

For the 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 to a boil over medium-high heat, then reduce the 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 before fluffing with a fork.
2. Mix the dry coating: In a shallow bowl, combine the all-purpose flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper. This mixture will provide the flavorful, crispy coating for the cod strips.
3. Prepare the egg wash: In a separate bowl, whisk together the large egg and milk until well combined. This will help the dry coating stick to the fish strips.
4. Coat the cod strips: Dip each cod strip into the egg mixture, allowing any excess to drip off. Then dredge it in the seasoned flour and cornmeal mixture, pressing gently to ensure an even and thorough coating on all sides.
5. Heat the oil for frying: In a large skillet, pour enough oil to cover the bottom generously and heat over medium-high heat until hot but not smoking. This temperature ensures a crispy golden exterior without absorbing excess oil.
6. Fry the cod strips: Add the coated cod strips in batches to avoid overcrowding. Fry each side for about 3-4 minutes, or until the strips turn golden brown and are cooked through. Remove the cooked strips and drain them on paper towels to remove any excess oil.
7. Make the chili garlic sauce: In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chili paste, soy sauce, honey (or maple syrup), and lime juice and cook for an additional minute. Remove from heat.
8. Serve: Plate the fluffy jasmine rice and arrange the crispy cod strips on top. Drizzle generously with the prepared chili garlic sauce for a sweet and spicy flavor kick. Enjoy immediately.

Notes

• Adjust cayenne pepper according to your preferred spice level.
• Use maple syrup instead of honey to make the sauce vegan-friendly.
• Do not overcrowd the skillet when frying to ensure even cooking and crispiness.
• The rice can be cooked in advance and reheated gently before serving.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

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