Panko Crusted Cod, Served With Spanish Smoked Paprika Potatoes and Red Cabbage Cole Slaw
Some recipes deserve a second visit and a photo retake to do them justice. The panko crusted cod that I recently served gave me just that opportunity. The recipe never fails to impress with its crispy coating and moist center. Mind you, the freshness of the fish is also an important part of the equation. The meal was so tasty and satisfying that I couldn't resist re-introducing one of my favorite "no fry zone" recipes to new visitors to Anna's Table. This healthy version of "fish and chips" can compete any day with its fried counterpart .....and dare I say, will fare even better. Yukon Gold and sweet potatoes are roasted and enhanced with the addition of fresh oregano and rosemary, and my current favourite, smoked paprika from Spain. The tartar sauce served with the fish was easily put together with mayonnaise, Polish pickles and capers. It being apple season, I served the " fish and chips" with a red cabbage and apple cole slaw with toasted pecans.
Total Steps
15
Ingredients
24
Tools Needed
9
Related Article
http://cook-eat-love.com/2010/01/sticky-lemon-chicken/Ingredients
- 1 pounds fresh cod
- 1 cup flour
- 2 eggs
- 1.5 cup panko breadcrumbs
- 1/2 teaspoons salt
- 1/4 teaspoons pepper
- 4 Yukon Gold potatoes
- 2 sweet potatoes
- 1 teaspoon Spanish smoked paprika
- 2 sprig fresh oregano
- 2 sprig fresh rosemary
- 3 tablespoons olive oil
- salt and pepper(optional)
- 1 small red cabbage, very thinly sliced or shredded (about 6 cups)
- 1 carrot, peeled and grated
- 2 apples, peeled and cut into bite sized pieces
- 1/2 lemon juice
- 1 shallot, finely chopped
- 4 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 cup mayonnaise
- 5 tablespoons light olive oil
- 1/2 cup toasted pecan pieces
- salt and pepper(optional)
Instructions
Step 1
Cut the cod into serving portions (about 3 inch long pieces) and pat dry with a paper towel. Set aside.
Step 2
Prepare three separate bowls for breading: in the first, put 1 1/2 cups of flour seasoned with salt and pepper; in the second, break and slightly beat 2 eggs; in the third, add 1.5 cups of panko breadcrumbs.
Step 3
Dredge each fish piece in the seasoned flour, then dip it in the beaten egg, removing with a fork.
Step 4
Transfer the floured and egg-dipped fish into the third bowl and coat thoroughly with panko breadcrumbs.
Step 5
Place the coated fish on a cookie sheet or pizza tray lined with lightly oiled parchment paper.
Step 6
Drizzle the top of the fish pieces with olive oil and bake in a 425 degree F oven for 10-15 minutes, until golden brown.
Step 7
Lower the oven temperature to 375º F. Turn the fish and continue to cook for an additional 10 minutes, in order for the bottom to also turn a golden brown. For thinner pieces of fish, allow less cooking time.
Step 8
Peel and cut the Yukon Gold and sweet potatoes into 1/2 inch sticks or wedges.
Step 9
Transfer potatoes to a large bowl and toss with fresh rosemary, oregano, and olive oil. Season with Spanish smoked paprika, salt, and pepper.
Step 10
Place potatoes in a roasting pan lined with parchment paper and bake at 425 degrees F. Check and turn the potatoes as needed during baking to prevent burning.
Step 11
Bake potatoes for about 35-40 minutes. The potatoes will take longer than the fish so you can finish them off at 375º F, the same temperature as the fish.
Step 12
In a small ramekin, combine the finely chopped shallots, apple cider vinegar, and sugar. Set aside to help remove the bitter onion taste.
Step 13
In another bowl, add the peeled and cut apple pieces and toss with lemon juice to avoid discoloration.
Step 14
In a large bowl, add the mayonnaise, the shallot and vinegar mixture, and whisk in the light olive oil. Season with salt and pepper.
Step 15
Toss in the thinly sliced red cabbage, grated carrot, and toasted pecan pieces; stir to combine with the prepared vinaigrette.