by Daniel Brassloff
1.5 oz fish
Make gluten-free allergen-friendly Breaded Cod like a pro using our mix and this recipe!
1 1/2 lbs of cod filet
/2 cup or 1/5 of Freed Foodies 12oz mix
1 tsp paprika (sweet or spicy if desired)
1 tsp dried thyme
1/2 tsp kosher salt
1/2 tsp black pepper
Customize this to the flavor profile of other dishes made. Recommendations include:
1 lemon's worth of lemon juice
4 tbsp of Teriyaki sauce
4 tbsp of tomato sauce
Cut your cod into pieces/portions desired.
Soak your cod in your marinade of choice for ≈ 30 minutes before drying the fish with paper towels.
Mix the contents of your Freed Foodies mix well before taking out a 1/2 cup of it, mixing with breading ingredients, and dipping your fish on the mixture on each side.
Cook as desired. We recommend using a (cast iron) pan heated with 2-3 tbsp of butter/oil till it simmers.
If using this method, cook on medium high for 6 minutes on each side to internal 145ºF.
Remove fish and add in what you would like to cook down to help balance the fish, including:
more of your marinade with white wine/vermouth (deglaze)
spices (jalapeño, cayenne, ginger, and/or paprika)
herbs (parsley, thyme, rosemary, and/or basil)
veggies (chopped garlic, cauliflower, zucchini, and/or carrot)
a few tbsp or Freed Foodies mix to thicken the sauce