Cod with Buttered Herb Bread Crumbs

Preheat oven to 350 F. Prepare a baking pan with cooking spray. In a mixing bowl, combine garlic, thyme, lemon peel, salt, pepper, onion, and bread crumbs. Stir in egg white and mix well.

Pat dry the thawed cod fillets. Place cod in pan and brush with lemon juice. Spread crumb mixture over the top of each fillet, pressing lightly to adhere. Drizzle the crumb coating with a dash of melted butter. Bake until the fish barely flakes, about 15 to 20 minutes. Garnish with thyme and serve.

 

 


The Best Fish Sandwich Ever

(Big claim, we know, but we’d never make it if it weren’t true…)

We don’t always fry foods, but sometimes you need a real fish sandwich – This is the way to do because its scrumptious crisp-ity, crunch-ity goodness. The alcohol in batter makes this work; I saw it in a book and am sticking with it. Be sure your oil is at temperature or you will have soggy breading – Don’t overcrowd the oil, the temperature will drop too much and you will have soggy breading. Peanut and rice bran are good oils because can handle the high temperatures and not burn, and you can tell when its burned or bad – it smells off and you don’t want to wreck your dinner and your hard work.

 

Directions

-Preheat oil to 350

– Mix 1c flour with starch, powder, soda, salt paprika

– Place another 1/2 cup flour mixture in a bowl dredge cod fillets and set on a sheet pan

-Whisk in beer and gin, in needs to be thick like hollandaise

-Dip cod into batter and allow excess to drip off

-Gently put into oil for 3 minutes a side until golden

-Remove from oil and allow to drain on paper/cooling rack

-Build burgers with lettuce and tomato on the bottom – then the cod piece and top with tartar/bun

-Dig.In.

 


Pacific Cod

As odd as it sounds, cod could be considered the Levi’s of the seafood world – traditionally popular, straightforward, dependable & satisfying. Our Alaska fillets will exceed expectations, they are skinned & trimmed to party white plumpness & deliver that big lustrous flake that is the calling card of this enduring favorite.


Cioppino