Crispy-coated wild-caught cod could not get any tastier! This blend of ground almonds, Panko breadcrumbs and grated parmesan cheese makes the perfect crunch to pair with creamy, buttery grits.Ā Orange grits have a rich, nutty, and buttery flavor and a creamy texture. The deep orange color comes from the corn being grown with extra levels of carotenoids.
Almond Crusted Cod with Orange Grits
Servings: 4 Ā Ā Ā Ā Ā Ā Prep Time: 15 minutesĀ Ā Ā Ā Cook Time: 20 minutes
Ā Author: Chef David LaForce
Ingredients
- 4 (6 oz) Popsieās Wild Caught Alaska Cod Portions
- Ā½ Cup Panko Breadcrumbs
- Ā½ Cup Raw Almonds
- Ā½ Cup Grated Parmesan
- Ā½ Cup AP Flour
- 2 Eggs, beaten
- Salt and Pepper, to taste
- 4 Cups Water
- 1 Cup Orange Grits
- 4 Tbsps Butter
- 2 Tbsps Olive Oil
- 2 TspsĀ White Balsamic Vinegar
Directions
For the cod
- Bring the cod to room temperature.
- In a food processor, pulse together the breadcrumbs, almonds and parmesan.
- Setup three bowls ā one with flour, one with beaten egg and one with your panko and almond mixture. Be sure to season each lightly with salt.
- Season the fish with salt and pepper and then cover in the flour first, then egg wash, then crust mixture. Repeat for all fillets making sure that the fish is completely covered. Let them rest for 10 minutes before cooking.
- Fill a large skillet halfway up with a neutral oil. Heat on medium until hot enough to cook. Slowly lower your coated fish fillet into the hot oil and cook until golden brown. Flip and cook until golden brown on the other side. Repeat for all fillets.
- Transfer to a towel-lined plate to remove any excess oil before serving.
For the grits
- In a saucepot bring the water and a pinch of salt to a boil
- Slowly stir in the grits, cover and bring back to a boil.
- Reduce heat to low and cook for 10-15 minutes stirring occasionally.
- Remove from heat and add butter.
- Taste for seasoning.