pacific cod

Boulettes de Poisson

For the fish:

lb Whiting, Cod

Onion, chopped

Chile peppers, chopped

Parsley, chopped

Bread crumbs

milk

Salt and pepper

Add onion, chiles and parsley to to a food processor or large mortar and process until smooth. Add fish and process until smooth. Transfer to a bowl.

Stir the bread crumbs and milk together in a small bowl, then stir into the fish mixture. Season with salt and pepper.

Using oiled hands, form the fish mixture into golf ball-sized spheres and put them on a tray.

Heat the oil in a deep fryer or around 2-inch deep in a large pot to 365Â°F. Add a few of the fish balls and deep fry, turning often, until golden brown on the outside. Let drain on a wire rack or paper towel-lined plate and repeat with the remaining balls.

For the sauce, heat the 3 tablespoons of oil in a saucepan over medium flame. Add the onion, chiles and garlic and saute until the onions are translucent. Stir in the tomatoes and tomato paste and simmer for 4 minutes. Stir in the water and season with salt and pepper. Simmer for another 5 minutes.

Stir the fish balls into the tomato sauce and simmer another minute.

Crispy coconut fish fingers and sweet and spicy dipping sauce is a winning combination. You can use a variety of fish for this recipe, including cod, lingcod, rockfish or keta salmon. Shop our selection of seafood subscriptions by visiting our online seafood market. Sitka Salmon Shares delivers wild and sustainable seafood to your door.

Crispy Coconut-Crusted Fish Fingers Recipe

fish

apricot preserves

apple cider vinegar

ginger

scallion,

panko breadcrumbs

coconut

All-purpose flour

egg,

oil,

Pat the fish dry with paper towels and cut into 1-inch wide strips. Sprinkle the fish with salt and let sit while you prepare the rest of the recipe.

In a small saucepan over medium-high heat, combine the apricot preserves, vinegar, ginger, and ¼ cup water and bring to a boil. Reduce the heat to low and simmer until slightly reduced, 1 to 2 minutes. Stir in the scallion and season with sambal and salt to taste. Transfer to a small bowl.

In a shallow bowl, combine the panko and coconut and season with salt and pepper. Put the flour and egg into 2 separate bowls.

Rinse the fish and dry well with paper towels. Coat the fish in the flour, tapping off any excess, then dip into the egg. Add the fish to the panko mixture, turning to coat and pressing to adhere. Transfer to a plate.

Add 1/2 inch oil to a medium skillet and place over medium-high heat. When the oil reaches 400°F, add the fish strips, in batches if necessary. Fry, turning once or twice, until golden, 2 to 3 minutes per side. Drain on paper towels and sprinkle lightly with salt.

Transfer to a platter and serve right away with the sauce alongside for dipping.

This baked cod with a simple garlic butter is sure to satisfy.

Garlic Butter Baked Cod

Pacific cod fillets

sea salt

black pepper

lemons, juiced

butter

fresh garlic, minced

fresh parsley, minced

lemon,

Preheat your oven to 400 °F. Line a sheet pan with parchment paper.

Pat fish dry with a paper towel and place on your parchment lined sheet pan. Season with salt and pepper.

In a small bowl, whisk together: lemon juice, melted butter, and minced garlic.

Drizzle garlic butter lemon sauce on top of the seasoned cod evenly. Bake for 20 minutes at 400°F degrees or until fish is opaque in the middle. Garnish with fresh parsley and serve hot.

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Boulettes de Poisson

Crispy Coconut-Crusted Fish Fingers...

Garlic Butter Baked Cod

Garlic Butter Baked Cod

Top 4 pacific cod recipes from across the web

The most viewed pacific cod recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Boulettes de Poisson

Crispy Coconut-Crusted Fish Fingers...

Garlic Butter Baked Cod

Garlic Butter Baked Cod

The most viewed pacific cod recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine