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

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

Managing Your Business
student shame
“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” Sharon Glosson, executive director of school nutrition services for North East Independent School District, says. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy but we’re not necessarily the creators of the policy, or have the final say on the policy, because that budget decision has to be made by the...

FSD Resources