Ingredients
- Sauce:
- 1/2 cup 1/2 cup mirin
- 1/4 cup 1/4 cup low-sodium soy sauce
- 1/4 cup 1/4 cup rice vinegar
- 2 teaspoons 2 teaspoons minced and seeded serrano peppers
- 1 Tablespoon 1 Tablespoon minced green onion or chives
- Tempura Cod Bites:
- 1 pound 1 pound Alaska Cod fillets, fresh, thawed or frozen
- 1/3 cup 1/3 cup mayonnaise
- 1/4 teaspoon 1/4 teaspoon cayenne pepper, if desired
- 2 teaspoons 2 teaspoons lime juice
- Salt and pepper, to taste
- 1/4 1/4 to 1/3 cup panko bread crumbs
- 1/4 cup 1/4 cup furikake (shredded nori and seasonings), if desired
- 3/4 cup 3/4 cup tempura (dry batter)
- Ice cold water, as needed
- Peanut or canola oil, for frying
Servings:
Units:
Instructions
- Mix sauce ingredients together; set aside.
- Fill a large saut pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under
- cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5
- minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood
- is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
- Add enough oil to a fryer or deep, heavy saucepot to at least 3 inches deep; heat to 350oF. Mix together cod flakes, mayonnaise, cayenne,
- lime juice, salt and pepper. Gently fold in panko; scoop mixture by tablespoon into balls. Roll balls in furikake, if desired. Mix tempura
- and enough cold water (as directed on package) to make batter. Mix just until slightly lumpy. Dip balls into batter to lightly coat,
- removing excess as needed. Fry, in batches, for 3 to 5 minutes until deep golden brown. Serve cod bites with dipping sauce.
- Variation: Alaska Cod can be poached, steamed, baked or sauted until opaque throughout; cool slightly before breaking into small flakes.
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