Crispy fried salt & pepper Alaska Cod topped with a spicy Asian-style “gremolata” on a toasted sesame bun.
Salt & Pepper Alaska Cod
Alaska Cod fillet, 4-5 oz. ea., 3-4 lbs.
Cornstarch, as needed
Scallions, chopped, 4 oz.
Jalapeños, red and green, 2 oz.
Garlic, sliced, 2 oz.
Ginger, julienne, 2 oz.
Cilantro leaves, fresh, 1 oz.
Kosher salt or sea salt, 1 Tbsp.
Ground pepper mix (black, green, red and Szechwan), 1 Tbsp
Sesame bun, toasted, 12 ea.
Lime Ponzu sauce, 12 Tbsp.
Red vinegar (available at Asian markets), drizzle
Jalapeño, red and green, thinly sliced, 2 slices of each
Cilantro, fresh, 12 sprigs
Salt & Pepper Cod: Dredge cod in cornstarch; fry in 365°F to 375°F fryer for 1-2 minutes, or until internal temperature reaches 145°F.
Asian-Style Gremolata: Dredge gremolata ingredients, except cilantro, salt and pepper, in cornstarch. Fry for 15-30 seconds or until garlic is golden brown. Cool and add cilantro leaves. Toss with salt and pepper.
Assembly: Place gremolata on warm bun bottom, top with fried cod, drizzle with Ponzu sauce and red vinegar; garnish with fresh jalapeño slices and fresh cilantro. Top with bun crown.
ALTERNATIVE MENU IDEAS
Stir cut pieces of cod with a little Asian-Style Gremolata into a bowl of fragrant Jasmine rice.
Add sautéed onions, bell peppers, broccoli and water chestnuts to bite-size pieces of salt & pepper cod.