I hope you are ready to make a different kind of fish fry. This recipe is full of flavor and crunch. if you’ve ever had crispy quinoa popping in your mouth on each bite, then you know what I’m talking about. It’s so delish! Here I am using amazing Pacific Cod for Sitka Salmon Shares. I’ve been a member of their CSF for few years now and it’s not a secret that I’m a big fan!
Pacific cod is a mild white flesh that makes it extremely versatile. It’s a little sweeter than halibut, and fuller flavored than lingcod or rockfish. Cod is fantastic in stews and soups, a staple in the Midwest favorite fish fry, and can be elevated with simple spices and fresh vegetables.
For this recipe I am using no batter and all the crunch comes from a mixture of egg white and quinoa. The flavor gets elevated with the addition of lemon zest under the crust. Trust me, you don’t want to skip that step! To keep things light I made a vibrant mojo (mo-ho) sauce using fresh herbs from my garden. Authentic Spanish mojo always has garlic, but I didn’t want anything to overpower the amazing mild flavor of this fish so I opted out of it. Instead, the sauce is bright and light and pairs perfectly with the light flesh of the fish.
I am writing this recipe in partnership with Sitka Salmon Shares and they are giving a special $25 discount to any of my readers off the initial share price of a CSF.
Sitka Salmon Shares is a community supported fishery (CSF) offering monthly shares of wild-caught seafood from their collective of twenty-three Alaskan fishing families. Just like the fruits and veggies at your farmers market or local CSA, wild-caught fish are harvested seasonally—which ensures the best taste.
Sitka Salmon Shares’ fish are caught only by small-boat fishermen using low-impact gear, swiftly blast frozen for that fresh-from-the-ocean taste, and delivered “no-contact” directly to your door for free. They also include easy and delicious recipes along with a newsletter to tell you all about their fishermen.
Want to get closer to the source of your seafood? Enrollment in their 2020 CSF season is now open, use promo code “CommunityCooks20” for $25 off your initial share price.
Ingredients:
(serves 2)
For fish:
2 pieces Pacific Cod
Zest of 1 lemon
1 egg white
1 cup cooked quinoa
1 teaspoon smoked paprika
1 cup vegetable oil for frying
For Mojo Verde:
1 tablespoon fresh chives
1 tablespoon fresh parsley
1 tablespoon fresh mint
2 tablespoons fresh cilantro
1/2 jalapeño pepper, seeded
1/4 cup lemon juice
1/4 cup extra virgin olive oil
A pinch freshly ground pepper
Salt to taste
Method:
Season the fish with salt on both sides, sprinkle with lemon zest. In a small bowl, whisk the egg white to incorporate air until foamy. Brush the fish lightly with egg white on both sides. Add the remaining egg to one cup of cooked quinoa. Season quinoa with a pinch of salt and add smoked paprika. Place the quinoa mixture in a tray or platter. Working with your hands, pat the fish with the quinoa until it is well coated on both sides. Put the fish in the freezer for 15 minutes.
In the meantime, make the Mojo Verde sauce. Finely chop all the fresh herbs and jalapeño, mix in a bowl with the lemon juice and olive oil, season with salt and pepper. Set aside.
In a large skillet, heat oil over medium-high. Shallow fry the fish for about 2 minutes on each side, until the crust is golden brown, and the fish is cooked through. Serve immediately topped with Mojo Verde. Enjoy!
