Description
This is more of a technique than a recipe. See the photos for a visual guide, as I didn’t measure anything.
Ingredients
Units
For the Roasted Red Pepper dipping sauce
- 1 cup greek yogurt
- 2 roasted red peppers, patted dry
- 1 tsp fresh garlic paste, or 2–3 cloves minced
- big pinch of fresh herb (parsley, cilantro, or dill — I used parsley)
- good pinch of sea salt
- 1 tsp smoked paprika
- pinch of cumin
- pinch of sumac (optional)
- pinch of dried herb (parsley, cilantro, or dill — I used dill)
- naughty pinch of crushed red pepper flakes
- 1 tsp granulated onion
- zest of 1 lemon
- juice of half a lemon
For the cod
- good pinch of sea salt
- black pepper
- crushed red pepper flakes (optional)
For the crunchy coating
- 1/2 cup all purpose flour
- 2 large eggs, beaten
- 1 cup seasoned panko bread crumbs
- olive oil
Instructions
For the sauce
- Combine all the ingredients in a food processor and blend until smooth. Taste and adjust. Transfer to a smaller bowl, cover with plastic wrap and refrigerate until ready to use.
For the cod
- Slice your fish crosswise into chunks, evenly as possible so they call cook at the same rate. Toss them into a bowl with the salt, pepper and crushed red pepper flakes.
For the dredging
- Set up your station by putting the flour into one bowl, the beaten eggs into another, and the panko into a third bowl. Dip each piece of fish into the flour, knocking off any excess, then coat with eggs, letting the excess drip off. Finally, press into the panko and set aside until all pieces are coated. Place the coated fish into your fridge or freezer for about 10 minutes to allow the coating to set up and adhere better. Line a baking sheet with foil and lightly spray with non-stick cooking spray. If using a baking rack, spray the rack as well. Place each piece of fish on the baking rack or sheet, drizzle lightly with olive oil, and bake for 15-20 minutes.
- Serve immediately.
- Prep Time: 20 mins
- Cook Time: 20 mins
