I really like this recipe because not only is it quick and easy to make but, its less fat then frying the fish in oil and doesn't use mayonnaise to coat the fish like some other recipes I have seen. The key is the olive oil cooking spray - it provides a nice crunchy crust on the panko.
~Enjoy! Diane Panko Crusted Oven Baked Cod Ingredients: 2 lbs Cod (you can cut into larger 'square/cubes' or leave as whole long filets) 2 cups panko breadcrumbs 1 egg 1/2 teaspoon garlic salt 1/2 teaspoon onion powder 1/2 teaspoon dried parsley flakes 1/4 teaspoon black pepper pinch of red pepper flakes, optional - if you want a little "kick" cooking spray (I use olive oil spray) Directions: Preheat oven to 450 degrees.
Recipe & Photo by: Diane Baker for Canning and Cooking at Home
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One of my favorites recipes to make with leftover grilled salmon or fresh cooked cod. I was at the store the other day and they had a sale on some nice looking cod. Granted it wasn't the fresh cod that I get from my fish monger but, works wonderfully in this fish cake recipe. If you like fish sandwiches, I suggest you try this as well. The type and amount of mashed potatoes used is up to you. Pick a fish, pick your potatoes and pick a sauce - make some - you won't be sorry! ~Enjoy! Diane
Homemade Fish Cakes {or Fish Sandwich} *can be made with cooked/flaked salmon or cod Ingredients & Directions: Combine about 12 oz of cooked flaked fish (I used cod this time but, just as great with salmon) and 3 medium potatoes (I used Yukon golds) that have been cooked and mashed in a large bowl with: 6 scallions, finely chopped 1/2 cup fresh dill, finely chopped 1 Tbs cornstarch 1 heaped Tbs capers, chopped, *optional Grated zest of 1 lemon 1 Tbs lemon juice *more if preferred 2 egg, lightly beaten Salt and freshly ground black pepper Pour about 3 Tbs of plain flour onto a plate. Drop about 1/4 cup of the fishcake batter into the flour and press it lightly to form a round pattie. Use two tablespoons (of floured hands) to flip and dust it until lightly coated on both sides, I keep my patties about 3/4" in thickness. Shake of excess flour and place fishcake onto a wax paper lined tray/plate. Repeat until all mix is used up. NOTE**At this point, the fishcakes can be frozen for future use if desired. or chill for at least one hour in refrigerator before cooking. To cook, heat about 2 Tbs canola oil in a large heavy non-stick frying pan and fry several fish cakes at a time over medium heat, about 5 mins on each side flipping midway until golden brown. If cooking from frozen, don't bother defrosting, just fry straight from the freezer for about 10 mins each side. I let my hot fishcakes set on paper towel to drain off some of the oil before plating and serving. Serve with a lemon wedge, extra dill and tartar sauce or salsa. Another option is to make yourself a Filet-O-Fish Sandwich by placing onto a warmed bun with your favorite sauce (SO MUCH BETTER - HOMEMADE!) ~Enjoy! Diane Many have asked "what makes these naked?" Well, most fish tacos are battered and fried. Some are tempura battered or beer battered and I think that somehow defeats the purpose of eating a healthy dinner when we are so inclined. I do think that the cod fish can stand all on its own in these tacos but, we had shrimp that needed eaten. I use 3 different sauce depending on our mood. I am sharing my white lime/cilantro sauce with you today. This is a pretty easy dinner to throw together. ~Enjoy! Diane
{Naked} Fish Tacos Sauce: 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 Tbs mayonnaise *can use light 3 Tbs sour cream *can use light 1 teaspoon grated lime rind 1 1/2 teaspoons fresh lime juice 1/4 teaspoon salt 1 garlic clove, finely minced Taco/Season: 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon red pepper flake 1/8 teaspoon sea salt 1/8 teaspoon garlic powder ****** 1 1/2 pounds cod fillets 1/2 pound cooked shrimp *optional Cooking spray 8 (6-inch) corn tortillas 2 cups shredded romaine Directions: To prepare sauce: combine the Sauce ingredients in a small bowl; set aside. To prepare tacos, combine cumin and next 5 ingredients (all the spices) in a small bowl; sprinkle spice mixture evenly over both sides of fish *and some on the shrimp. Oven: Bake on a baking sheet sprayed with cooking spray at 425° for 9 minutes or until fish flakes easily when tested with a fork. *Add the cooked shrimp to baking sheet the last 3 minutes of cook time to heat through with cod. Place fish in a bowl; break into pieces with a fork. OR Stove Top: Place fish in hot skillet with a light coat with oil. Fry turning once, until easily flaked with fork. *Shrimp is optional: I tossed my cooked shrimp in a bowl with a little of the season mixture before adding to cod in my skillet as it was nearing the end of cook time. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup romaine and 1 tablespoon sauce. Recipe and Photos by: Diane Baker for Canning and Cooking at Home Oven Baked Cod
Ingredients: 1 pound cod fish fillets, cleaned and pat dry with paper-towel 1 Tablespoon lemon juice 2 Tablespoon softened butter 2 teaspoons of grated onion Directions:
Recipe & Photo by: Diane Baker for Canning and Cooking at Home |