Panko Crusted Cod Food

PANKO ENCRUSTED COD

Steps:

• Heat over to 450 degrees.
• Spray large cookie sheet with cooking spray.
• Beat egg and egg white into bowl.
• Place panko in bowl with seasonings.
• Dip fish into egg, then into panko, pressing panko into fish.
• Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray.
• Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily.

OVEN-ROASTED COD CRUSTED WITH HERBS

Steps:

• Preheat oven to 400 degrees F.
• Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
• Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

PANKO-CRUSTED FISH

Steps:

• Heat oil in large skillet over medium heat.
• Season fish with essence.
• Salt and pepper.
• Put flour in shallow dish. Set aside.
• Add eggs to milk in bowl and whisk to combine. Set aside.
• Place bread crumbs in 3rd shallow dish.
• Dredge each fillet in flour, shake off excess, coat in egg wash, press into crumbs coating evenly.
• Fry fish in hot oil until golden brown; about 2-3 minutes on first side and 1-2 minutes on second side.

PANKO BAKED COD

Steps:

• Heat oven to 375 degrees Fahrenheit.
• Pour 2 Tbsp. olive oil onto a large baking sheet and spread the oil evenly over the surface of the pan.
• Completely thaw 2 lbs. of cod fish fillets (if frozen). Once the fish is thawed, pat both sides dry with paper towels. It's important that the fish is patted dry, so that it doesn't become soggy when baked.
• Place the cod fillets on the oiled baking sheet, making sure there is a little room between each one. Measure 2 Tbsp. Dijon mustard into a small dish and baste the mustard onto one side of the cod fillets using a basting brush or spread the mustard onto them using the back of a spoon.
• Sprinkle 1/4 tsp. each kosher salt and pepper over the top of the fish fillets.
• Melt 2 Tbsp. unsalted butter. Pour 3/4 gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not gluten free) into a small bowl. Add 2 tsp. each garlic powder and paprika, 1 tsp. Italian seasoning, and 1/4 tsp. each kosher salt and pepper. Stir until the butter is completely incorporated into the breadcrumb mixture.
• Spoon a generous amount of the breadcrumb mixture over the top of each cod fillet and press the breadcrumbs down onto the fish using the back of a spoon. It's fine if some of the breadcrumbs spill out onto the baking sheet.
• Place the baking sheet in the oven and bake for 14-15 minutes, or until the cod has cooked through.Baking times may vary depending on the thickness of your cod fillets. The best way to tell if cod has finished cooking is to check the internal temperature using a food thermometer. Stick the food thermometer into the thickest part of the fish. The safe internal temperature for cod is 145 degrees Fahrenheit.The cod is done when it is white, flaky, and the breadcrumb topping golden brown.
• Remove the baking sheet from the oven and serve.
• To Serve: Use a Microplane to zest 1 lemon over the top of the baked cod. Cut the lemon into wedges and squeeze over the top of the fish.