{"id":8039,"date":"2012-10-20T19:26:23","date_gmt":"2012-10-21T03:26:23","guid":{"rendered":"http:\/\/foodiddy.com\/?p=8039"},"modified":"2012-10-20T20:05:16","modified_gmt":"2012-10-21T04:05:16","slug":"crispy-baked-wild-alaska-cod","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=8039","title":{"rendered":"Crispy Baked Wild Alaska Cod"},"content":{"rendered":"

I once again decided to try cooking a new fish. Not only did the Alaska Seafood Marketing Institute (ASMI) send me halibut<\/a>, they also sent me some Wild Alaska Cod<\/strong> filets.<\/p>\n

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I had never attempted to cook cod before. I busted out my Alaska Seafood Quick Reference Guide<\/em> 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.<\/p>\n

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.<\/p>\n

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Ingredients:<\/strong><\/p>\n

1 1\/2 Cups Panko Bread Crumbs
\n3\/4 Cup Finely Shredded Parmigiano-Reggiano
\n1 Teaspoon Freshly Ground Sea Salt
\n1 Teaspoon Freshly Ground Black Pepper
\n1 Teaspoon Dried Dill
\n3 Eggs
\n1 1\/2 Tablespoons Spicy Brown Mustard
\n1\/2 Cup Flour
\n1 1\/4 Lbs. Cod Fillets – Cut into 3-4 inch long pieces
\nOlive Oil – to lightly coat baking sheet
\nMeyer Lemon Wedges<\/p>\n

Directions:<\/strong><\/p>\n