Spice-Crusted Cod with Creamy Malt Vinegar Sauce
Flaky cod fillets are coated in a bold blend of spices, creating a crisp, flavorful crust that gives way to tender, buttery fish. A creamy malt vinegar sauce adds a tangy, velvety contrast, balancing the warmth of the seasoning with a rich, slightly zesty finish. Perfect with roasted potatoes or a simple green salad, this dish is a fresh take on classic fish and chips.
Recipe - Welcome
Spice-Crusted Cod with Creamy Malt Vinegar Sauce
Prep Time30 Minutes
Servings4
00Ingredients
1 cup flour
1 tsp salt, divided
1/2 tsp black pepper
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp curry powder
1/4 tsp chili powder
4 Tbs Bob Evans® Egg Whites
1 cup saltine cracker crumbs (approx. 24 crackers)
1 cup panko breadcrumbs
4 cod fillets
1/2 cup vegetable oil
Directions
- Set out 3 plates or shallow bowls. On one plate, stir together the flour, 1/2 teaspoon of salt, pepper, turmeric, paprika, garlic powder, curry powder and chili powder. On another plate, add the eggs. On a third plate, combine the cracker crumbs and panko.
- Sprinkle the fish with remaining 1/2 teaspoon of salt. Dredge both sides of each piece of fish in the flour. Dip in the eggs, and then coat with the crumbs.
- Heat oil in a large sauté pan over medium heat.
- When oil is hot, carefully add the fish. Cook for 5 minutes per side or until fish is cooked through, depending on thickness of fillets.
- Serve with Creamy Malt Vinegar Sauce.
Nutritional Information
Per Serving:
Calories: 520, Fat: 29 g (4 g Saturated Fat), Cholesterol: 55 mg, Sodium: 1,100 mg, Carbohydrates: 38 g, Fiber: 2 g, Protein: 24 g.
30 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Directions
- Set out 3 plates or shallow bowls. On one plate, stir together the flour, 1/2 teaspoon of salt, pepper, turmeric, paprika, garlic powder, curry powder and chili powder. On another plate, add the eggs. On a third plate, combine the cracker crumbs and panko.
- Sprinkle the fish with remaining 1/2 teaspoon of salt. Dredge both sides of each piece of fish in the flour. Dip in the eggs, and then coat with the crumbs.
- Heat oil in a large sauté pan over medium heat.
- When oil is hot, carefully add the fish. Cook for 5 minutes per side or until fish is cooked through, depending on thickness of fillets.
- Serve with Creamy Malt Vinegar Sauce.
