Salt & Pepper Alaska Cod
Serves: 12 |
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Salt & Pepper Alaska Cod: Alaska Cod fillet, 4-5 oz. ea. Cornstarch Asian-style "Gremolata": Scallions, chopped Jalapeños, red and green Garlic, sliced Ginger, julienne Cilantro leaves, fresh Kosher salt or sea salt Ground pepper mix (black, green, red and Szechwan) Assembly: Sesame bun, toasted Lime Ponzu sauce Red vinegar (available at Asian markets) Jalapeño, red and green, thinly sliced Cilantro, fresh |
3-4 lbs. as needed 4 oz. 2 oz. 2 oz. 2 oz. 1 oz. 1 Tbsp. 1 Tbsp. 12 ea. 12 Tbsp. drizzle 2 slices of each 12 sprigs |
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Salt & Pepper Cod: Dredge cod in cornstarch; fry in 365°F to 375°F fryer for 1-2 minutes, or until internal temperature reaches 145°F. Asian-Style Gremolata: Dredge gremolata ingredients, except cilantro, salt and pepper, in cornstarch. Fry for 15-30 seconds or until garlic is golden brown. Cool and add cilantro leaves. Toss with salt and pepper. Assembly: Place gremolata on warm bun bottom, top with fried cod, drizzle with Ponzu sauce and red vinegar; garnish with fresh jalapeño slices and fresh cilantro. Top with bun crown. Alternative Menu Ideas: RICE BOWL: Stir cut pieces of cod with a little Asian-Style Gremolata into a bowl of fragrant Jasmine rice. STIR-FRY: Add sautéed onions, bell peppers, broccoli and water chestnuts to bite-size pieces of salt & pepper cod. |
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