Ingredients
1 lb Captain’s Cut cod filets, cut into 6 large chunks
cornstarch for dredging
1 egg lightly beaten
Crumb Coating:
1 small shallot minced
1 medium garlic clove minced
2 tbsp ginger root minced
1/4 Tsp salt
1/4 Tsp freshly ground black pepper
2/3 cup Panko
2 Tbsp toasted sesame seeds
peanut oil for sautéing
Dipping Sauce:
3 Tbsp Hoisin sauce
1 Tbsp Saki or dry sherry
1 tsp light soy sauce
1/2 Tbsp peanut oil
1 medium garlic clove minced
1 Tbsp minced ginger
1/2 Tsp chili paste or red pepper flakes
Preparation
Preheat oven to 425.
Combine dipping sauce ingredients in small bowl and set aside.
Saute shallots, ginger and garlic in about 2 tbsp peanut oil until softened. Remove from heat and add Panko, sesame seeds, salt & pepper to moisten all.
Dredge fish in cornstarch to coat, then dip in beaten egg and then in Panko/sesame mixture to coat completely. At this point you can refrigerate until ready to cook or proceed immediately.
Heat a small saute pan with about 1/4 cup peanut oil and lightly brown the fish on all sides, about 3 minutes, turning as necessary. Move sauté pan to preheated oven and finish by baking about 10 minutes, turning a couple of times to get all sides nicely golden crisp.
Serve with dipping sauce alongside in small bowls.
Goes nicely with jasmine rice and a salad of your choice.
