Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, May 8, 2014

Parmesan Encrusted Cod

Parmesan with anything is good and cod is no exception, nether are tilapia, pollock or haddock which would all be great substitutes.
Start with three shallow bowls, the first one with a cup of flour, the next with three lightly scrambled eggs, and the third with a cup of panko and half a cup of grated parmesan. Pour enough oil into a large frying pan to nearly cover the bottom and heat on medium until hot but not smoking.
Cut your fillets into four inch pieces and season both sides with salt and pepper before dusting with flour, dipping in the egg, and coating with the panko cheese mixture. They should sizzle when you place them in the oil, and depending on the thickness will only take three to four minutes per side. If you’re frying more than one batch heat up your oven to keep the earlier batches hot while you finish the rest.
Serve with some potatoes and lemon, that’s it.

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