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Old 08-03-2013, 11:18 AM   #11
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If anyone sees anything wrong with how I'm planning to cook the fish, please let me know :)
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Old 08-03-2013, 11:44 AM   #12
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It looks good to me. You can also add finely grated lemon zest to your bread crums for an extra lemony kick.
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Old 08-03-2013, 11:52 AM   #13
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It looks good to me. You can also add finely grated lemon zest to your bread crums for an extra lemony kick.
I don't want things to be soggy though, will it cook crispy or soggy?
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Old 08-03-2013, 12:00 PM   #14
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I don't want things to be soggy though, will it cook crispy or soggy?
I was wondering if you would be better off leaving out the bread crumbs, as I can foresee them becoming soggy, maybe make the recipe as written with the flour. You could still use the lemon zest.

Sounds like a nice recipe, with the additions, it should be really good.
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Old 08-03-2013, 12:06 PM   #15
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I was wondering if you would be better off leaving out the bread crumbs, as I can foresee them becoming soggy, maybe make the recipe as written with the flour. You could still use the lemon zest.

Sounds like a nice recipe, with the additions, it should be really good.
True. Better safe then sorry, thanks. If someone assured me they would cook crispy I would like to have the crunch of bread crumbs though!
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Old 08-03-2013, 12:09 PM   #16
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True. Better safe then sorry, thanks. If someone assured me they would cook crispy I would like to have the crunch of bread crumbs though!
It might be possible if you only bread crumbed the top side, and didn't flip them.
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Old 08-03-2013, 12:14 PM   #17
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The lemon zest won't make things soggy, but Dawg might be correct that the recipe in general might make the bread crumbs soggy. I kind of read your plan as being like dipping something in egg, flour, egg and the bread crumbs, but using a lemon and butter sauce in place of the egg. Theoreticaly that should work so long as the flour underneath is not too wet or thick. You don't need a lot of lemon zest, and you can press it with a paper towel first if it seems like their is too much moisture after grating it.
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Old 08-03-2013, 12:17 PM   #18
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True. Better safe then sorry, thanks. If someone assured me they would cook crispy I would like to have the crunch of bread crumbs though!
Do you have a pan that you could put a wire rack in? If so, I've cooked breaded fish like that and it crisped up pretty nicely.
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Old 08-03-2013, 12:18 PM   #19
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One of my favorite ways to bake cod is called Cod Abaco. You place the cod in a glass baking dish, top with 1-2 chopped tomatoes, green pepper, chopped green onion, parsley, red pepper flakes, dab with butter (about 1-2 tsp), juice if 1/2 lemon, and 1/4 c dry white wine. Cover with foil and bake about 20-25 minutes (until fish flakes).
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Old 08-03-2013, 12:33 PM   #20
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^ sounds delicious. Won't the flour cook up soggy aswell?
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