Alaska Seafood Home
Salt & Pepper Alaska Cod

Serves: 12
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

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.
Downloadable Recipe: