My kids love to eat salmon, but you can’t have salmon for every meal. So we have tried to get them interested in eating cod. I like the texture of the panko crumbs on the cod, and the butter or olive oil give it a crunch. Leftovers or a fresh batch can be used in fish tacos.
We are far from perfect when choosing our foods, but we are trying to become more informed. According to Seafood Watch, the most environmentally sustainable cod is Pacific cod caught in Alaska. There are “Good Alternatives” from the U.S. West Coast and British Columbia, Canada, but these sources have environmental issues. Seafood Watch advises that all Atlantic cod, except when it’s caught with handlines in the U.S. or certified by the Marine Stewardship Council should be avoided.
- 1 lbs fillet of cod
- 1 cup panko crumbs
- 1 egg
- 1/2 cup all-purpose flour
- 2 tablespoons butter or olive oil
- salt and pepper
- Preheat oven to 400 degrees F.
- Put foil on a large sheet pan.
- Set up a breading station as follows. Layout 3 large bowls. Put flour in the first bowl. Crack the egg in the second and mix with a fork. Put panko crumbs in the third bowl. Add salt and pepper to the bowls with flour and panko crumbs.
- Dunk first (or only) cod fillet in flour allow the excess flour to fall off. Next dunk the cod fillet in the mixed egg. Finally, dunk the cod fillet in the panko crumbs.
- Put the cod fillet on the sheet pan.
- Drizzle olive oil or put butter on cod.
- Bake for 35 minutes or until the cod is flaky.
- Broccoli with soy sauce and toasted sesame seed oil
- Fresh lemon
- Make fish tacos