Ivar's copycat fried cod is close, really close to what you get at the Seattle's famous seafood restaurant. When it comes to fried fish, I don't think there's anything better than what you find at Ivar's, but this recipe sure comes in handy between visits to the Seattle waterfront.
1 ⅓cupsseafood breading mixsuch as Louisiana Fish Fry Seasoned Breading Mix
1sleeve of saltine crackersabout 38-40 crackers crushed fine
1cupvegetable oilfor frying
Cut cod into serving-sized chunks. Drain very well and squeeze the cod gently using paper towels to remove as much water/liquid as possible, especially if the fish was frozen. This is an important step to keep the breading on the cod while it fries in the hot oil.
Place saltine crackers in a plastic zip top bag and using a rolling pin, crush the crackers into very fine crumbs. Combine cracker crumbs with seafood breading mix on a plate or in a dish and set aside. In another dish whisk 2 eggs. Place each piece of cod in the eggs and coat thoroughly then place the egg-coated piece of cod in the dish with breading mix and cracker crumbs and roll to coat.
Heat oil in a heavy-duty, cast iron pan. When the oil shimmers, add fish and cook for 3-5 minutes, turning once. Serve immediately with lemon wedges and tarter sauce.
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This recipe was kindly shared by James P. O'Malley, special guest contributor of the Crinkled Cookbook. Thanks Dad! Nutritional information below assumes each cod fillet was coated with about 1 tablespoon of seafood breading mix.