Ingredients
- Salt Pepper Alaska Cod
- Alaska Cod fillets, 4-5 oz. ea. 3-4 lbs.
- Cornstarch as needed
- Asian-style Gremolata
- Scallions, chopped 4 oz.
- Jalapeos, red and green 2 oz.
- Garlic, sliced 2 oz.
- Ginger, julienne 2 oz.
- Cilantro leaves, fresh 1 oz.
- Kosher salt or sea salt 1 Tbsp.
- Ground pepper mix (black, green, red Szechwan) 1 Tbsp.
- Assembly:
- Sesame bun, toasted 12 ea.
- Lime Ponzu sauce 12 Tbsp.
- Red vinegar (available at Asian markets) drizzle
- Jalapeo, red and green, thinly sliced 2 slices of each
- Cilantro, fresh 12 sprigs
Servings:
Units:
Instructions
- Salt Pepper Cod: Dredge cod in cornstarch; fry in 365F to 375F fryer for 1-2 minutes, or until internal temperature reaches 145F.
- 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 jalapeo
- 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 sauted onions, bell peppers, broccoli and water chestnuts to bite-size pieces of salt pepper cod
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