I once again decided to try cooking a new fish. Not only did the Alaska Seafood Marketing Institute (ASMI) send me halibut, they also sent me some Wild Alaska Cod filets.
I had never attempted to cook cod before. I busted out my Alaska Seafood Quick Reference Guide and learned more about the fish. Wild Alaska Cod is available fresh in fall and winter, but also available frozen year-round. Wild Alaska Cod has an average weight of 5 to 10 lbs. and is commonly sold as skinless, boneless fillets or portions. Due to its firm texture, it adapts well to most cooking methods. It is also low in fat and calories and an excellent source of high quality protein.
I defrosted the filets overnight in the fridge. I had been looking at different recipe options for several weeks. I turned down some magazine pages and bookmarked a few recipes on different websites, but settled on adapting one from my local grocery store’s member magazine. I substituted several of the ingredients and omitted the “chips” portion of the fish and chips.
1 1/2 Cups Panko Bread Crumbs
3/4 Cup Finely Shredded Parmigiano-Reggiano
1 Teaspoon Freshly Ground Sea Salt
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Dried Dill
1 1/2 Tablespoons Spicy Brown Mustard
1/2 Cup Flour
1 1/4 Lbs. Cod Fillets – Cut into 3-4 inch long pieces
Olive Oil – to lightly coat baking sheet
Meyer Lemon Wedges
- Preheat oven to 425° F and lightly spray baking sheet with olive oil. Any spray would probably work. You could also line baking sheet with foil.
- Stir together bread crumbs, cheese, salt, pepper and dill in a shallow dish.
- Place flour in another shallow dish.
- Beat together eggs and mustard in a third shallow dish.
- Dip fish pieces into flour, then egg mixture, then bread crumb mixture; place on baking sheet.
- Bake 15 minutes or until fish flakes easily with a fork. Serve immediately with lemon juice/wedges.
I got my panko bread crumb mixture ready to go…
My spicy brown mustard and eggs were next on the agenda. I whisked them together and then measured out my flour and portioned out my cod.
I was ready for fish dipping… let the party begin.
First into the flour and then into the egg/mustard mixture…
Taking a photo with flour/egg fingers and trying to use your leg to get Finn off the table bench was quite the feat. It sure proved that I’ve got mad skills when I’m on a blogging mission. I may or may not have also yelled for Dan to control the pup.
All panko’d and ready to roll/bake.
15 minutes and a little additional time under the broiler (about 2 minutes) left me with these glorious pieces of baked fish. I cut up a Meyer lemon from my friend Paul’s tree and squeezed some on top of the fish pieces and then sliced some for the garnish. I was running around the kitchen like a mad woman because I was losing my outdoor light. I brought my bench outside, grabbed some paper inserts to rest my plate on and I love the way this photo came out. Almost too dark, but I think just right for the occasion.
Dan and I have been on the go for what seems like months. It was nice to sit down to a home cooked meal and I yet again conquered another “new to me” fish.
Dan preferred his with just the drizzled lemon juice… I ended up dipping my last two pieces in some tartar sauce. I liked it both ways.
The Wild Alaska Cod had a distinctive large flake to it and a slight hint of sweetness. I was very happy with how moist the fish was and for it to be a hit with Dan was huge… he is not really a fish fan. So woohoo! – another fun recipe to add to my growing fish collection.
Thanks again to the Alaska Seafood Marketing Institute for helping me once again conquer cooking another type of fish. I’m getting so spoiled with fresh Alaska fish.
My kitchen is a DISASTER and now I could use a beer.
Time to kick it on the couch with a movie. We’ve had Sherlock Holmes – A Game of Shadows for over a month now. Yes Netflix, we suck…. but no worries, because I can make a damn good Crispy Baked Wild Alaska Cod.