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Salt & Pepper Alaska Cod

Salt & Pepper Alaska Cod
Crunchy Alaska cod fillets can be turned into a spicy sandwich, made into a fresh rice bowl or tossed in a zesty stir fry.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Servings: 12
  • Yield: 4 to 5 oz cod sandwich per serving


  • Salt & Pepper Alaska Cod

  • 3-4 lbs. Alaska Cod fillets, 4-5 oz. ea.
  • Cornstarch as needed
  • Asian-style “Gremolata”

  • 4 oz. Scallions, chopped
  • 2 oz. Jalapeños, red and green
  • 2 oz. Garlic, sliced
  • 2 oz. Ginger, julienne
  • 1 oz. Cilantro leaves, fresh
  • 1 Tbsp. Kosher salt or sea salt
  • 1 Tbsp. Ground pepper mix (black, green, red & Szechwan)
  • Assembly

  • 12 ea. Sesame bun, toasted
  • 12 Tbsp. Lime Ponzu sauce
  • Red vinegar (available at Asian markets) drizzle
  • 2 slices of each Jalapeño, red and green, thinly sliced
  • 12 sprigs Cilantro, fresh


  1. Step 1 Prepare cod

    Dredge cod in cornstarch; fry in 365°F to 375°F fryer for 1-2 minutes, or until internal temperature reaches 145°F.

  2. Step 2 Prepare gremolata

    Combine gremolata ingredients, except cilantro, salt and pepper. Fry for 15-30 seconds or until garlic is golden brown. Cool and add cilantro leaves. Toss with salt and pepper.

  3. Step 3 Assemble sandwiches

    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.



    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