Salt & Pepper Alaska Cod

Menu Part: 
Entree
Cuisine Type: 
American

Crispy fried salt & pepper Alaska Cod topped with a spicy Asian-style “gremolata” on a toasted sesame bun.

Ingredients

Salt & Pepper Alaska Cod
Alaska Cod fillet, 4-5 oz. ea., 3-4 lbs.
Cornstarch, as needed

Asian-style “Gremolata”
Scallions, chopped, 4 oz.
Jalapeños, red and green, 2 oz.
Garlic, sliced, 2 oz.
Ginger, julienne, 2 oz.
Cilantro leaves, fresh, 1 oz.
Kosher salt or sea salt, 1 Tbsp.
Ground pepper mix (black, green, red and Szechwan), 1 Tbsp

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

Steps

Salt & Pepper Cod: Dredge cod in cornstarch; fry in 365°F to 375°F fryer for 1-2 minutes, or until internal temperature reaches 145°F.

Asian-Style Gremolata: Dredge gremolata ingredients, except cilantro, salt and pepper, in cornstarch. Fry for 15-30 seconds or until garlic is golden brown. Cool and add cilantro leaves. Toss with salt and pepper.

Assembly: Place gremolata on warm bun bottom, top with fried cod, drizzle with Ponzu sauce and red vinegar; garnish with fresh jalapeño slices and fresh cilantro. 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.

More From FoodService Director

Sponsored Content
grilled chicken salads

From Pierce Chicken.

With more chicken producers gravitating away from the use of antibiotics, menu claims touting “clean” chicken no longer have the impact they once did—consumers have come to see it as the norm. To keep diners satisfied, operators have plenty of options for creating menu items that stand apart from the crowd.

A.M. appeal

Pork has long ruled the breakfast daypart, but consumers increasingly say they’d like to see a change of pace with more chicken on the menu. According to Technomic’s recent Breakfast Consumer Trend Report , 43% of consumers aged 18-34...

Sponsored Content
Vio cup

From WinCup.

Eco-friendliness is a top priority for many operators when evaluating to-go cup options. You may assume that paper cups are the most sustainable choice, but is that really true?

When choosing the best material for the cups in your kitchen—whether you’re running a cafe, dining hall, hospital cafeteria or any other kind of operation—you need to know what the cups are really made of. That includes how well they perform for your operation and the people you serve.

Let’s start with a common comparison: paper cups versus EPS foam. Here are six key points to...

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

FSD Resources