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

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

FSD Resources