Salt & Pepper Alaska Cod
Salt & Pepper Alaska Cod:
Alaska Cod fillet, 4-5 oz. ea.
Jalapeños, red and green
Cilantro leaves, fresh
Kosher salt or sea salt
Ground pepper mix (black, green, red and Szechwan)
Sesame bun, toasted
Lime Ponzu sauce
Red vinegar (available at Asian markets)
Jalapeño, red and green, thinly sliced
2 slices of each
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.
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.
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:
Stir cut pieces of cod with a little Asian-Style Gremolata into a bowl of fragrant Jasmine rice.
Add sautéed onions, bell peppers, broccoli and water chestnuts to bite-size pieces of salt & pepper cod.