Crispy Cod with Summer Corn Salad
Serves 4
20 mins prep
12 mins cook
35 mins total
This Sweet summer corn salad is my idea of heaven and served with a piece of Crispy Cod on top, we have achieved perfection!
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Summer Corn Salad
To make the salad, combine corn kernels, tomatoes, basil, olive oil, juice from ½ of a lemon, a big pinch of salt, and paprika (if using) in a medium bowl. Toss gently to combine.
Add the goat cheese and toss once more.
Set aside at room temperature to serve with the cod, or refrigerate if you’re a few hours away from serving.
The Cod
To make the cod, place ½ cup of flour in a large shallow bowl.
Pat the fish dry and sprinkle with ½ teaspoon of salt and a few cracks of pepper.
Heat a large nonstick skillet over medium high heat and add a large swirl of oil.
Dredge the fish on both sides in the flour, shaking off excess, and add it to the pan.
Cook the cod for 5 minutes until a golden crust forms and the fish releases easily.
Flip over and continue to cook for another 2-5 minutes until cooked through. Remove from pan and let rest for a few minutes.
Serve one filet on top of a mound of corn salad, finished with a squeeze of fresh lemon.
