Almond-Crusted Cod with Orange Grits

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.

Almond Crusted Cod with Orange Grits

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Servings

Prep Time

15 minutes

Cook Time

20 minutes

Orange (the color) 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.

Author:

Chef David LaForce

Image of Almond Crusted Cod with Orange Grits

Ingredients

4 (6 oz) Popsie’s Wild Caught Alaska Cod Portions
½ Cup Panko Breadcrumbs
½ Cup Raw Almonds
½ Cup Grated Parmesan
½ 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 Tsps White Balsamic Vinegar

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Directions

For the cod

Bring the cod to room temperature.
In a food processor, pulse together the breadcrumbs, almonds and parmesan.
Setup three bowls – 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.