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Deep Fried Cod
2 Servings

Qty Size Ingredient
2 8 oz Filets Alaskan Pollock
2 cups Bread Flour
1 tbls Smoked Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Coriander Powder
1 tsp Sea Salt
½ tsp Fresh Ground Black Pepper
2 lg Eggs
2 tbls Water
2 cups Panko Bread Crumbs
½ cup Parmigiano-Reggiano Cheese

You will need three vessels for breading.  Pie tins work well for this.  One for the flour and seasonings, one for the eggs and water and one for the panko and cheese.

Set deep frier or dutch oven to 360º.  A high temperature oil is best, such as Canola, Safflower or Grapeseed.

Do not pat the filets dry!  First dredge filet in four mixture, then the egg mixture and finally in the panko mixture.  Set aside on a wire rack for a few minutes to let the breading set.

Deep fry for 4 minutes until golden brown.  Return to wire rack until ready to serve.

(if you don't use a wire rack the bottoms of the filets will get soggy)

(see also Pete's Fish & Chips Sauce and Belgian Fries)


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