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Crunchy Alaska cod fillets can be turned into a spicy sandwich, made into a fresh rice bowl or tossed in a zesty stir fry.

Ingredients

  • Salt & Pepper Alaska Cod

  • 3-4 lbs. Alaska Cod fillets, 4-5 oz. ea.
  • Cornstarch as needed

  • Asian-style “Gremolata”

  • 4 oz. Scallions, chopped
  • 2 oz. Jalapeños, red and green
  • 2 oz. Garlic, sliced
  • 2 oz. Ginger, julienne
  • 1 oz. Cilantro leaves, fresh
  • 1 Tbsp. Kosher salt or sea salt
  • 1 Tbsp. Ground pepper mix (black, green, red & Szechwan)

  • Assembly

  • 12 ea. Sesame bun, toasted
  • 12 Tbsp. Lime Ponzu sauce
  • Red vinegar (available at Asian markets) drizzle
  • 2 slices of each Jalapeño, red an
  • 12 sprigs Cilantro, fresh

Instructions

  • Prepare cod

    1. Dredge cod in cornstarch.
    2. Fry in 365°F to 375°F fryer for 1-2 minutes, or until internal temperature reaches 145°F.

  • Prepare gremolata

    1. Combine gremolata ingredients, except cilantro, salt and pepper.
    2. Fry for 15-30 seconds or until garlic is golden brown.
    3. Cool and add cilantro leaves.
    4. Toss with salt and pepper.

  • Assemble sandwiches

    1. Place gremolata on warm bun bottom, top with fried cod, drizzle with Ponzu sauce and red vinegar.
    2. Garnish with fresh jalapeño slices and fresh cilantro.
    3. Top with bun crown.

Alternative Menu Ideas

RICE BOWL

Stir cut pieces of cod with a little Asian-Style Gremolata into a bowl of fragrant Jasmine rice.

STIR-FRY

Add sautéed onions, bell peppers, broccoli and water chestnuts to bite-size pieces of salt & pepper cod