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Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, brad's pretzel crusted cod with cilantro lime aioli. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Mild-tasting, meaty cod filets are coated with a crispy crumb crust and served with a bright, citrusy lemon aioli. This panko crusted cod is a family This recipe calls for panko cod fillets to be fried in oil, which does add fat and calories to the dish. Choose a heart-healthy oil like corn oil or light olive oil.
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To get started with this particular recipe, we must prepare a few ingredients. You can have brad's pretzel crusted cod with cilantro lime aioli using 13 ingredients and 5 steps. Here is how you can achieve it.
Components of Brad's pretzel crusted cod with cilantro lime aioli:
- Make ready For the fish
- Prepare cod fillets
- Prepare pretzels
- Make ready flour
- Make ready each; garlic powder, white pepper, and paprika
- Make ready eggs, beaten
- Prepare Oil for frying
- Get For the aioli
- Prepare mayonnaise
- Make ready cilantro, finely chopped
- Prepare minced garlic
- Take Juice of half a lime
- Take tobasco sauce, optional
Skip to Pretzel-Crusted Cod with Parmesan content. Dip cod fillet into buttermilk; drain off excess buttermilk. Place fillet on a greased baking sheet. Pistachio Crusted Fish with Lemon Dill Aioli From a Chef's Kitchen.
Step by step To Make Brad's pretzel crusted cod with cilantro lime aioli:
- Pulse pretzels in a blender or food processor until they are super fine. You will need 1 1/2 to 2 cups total pretzel crumbs.
- Mix all aioli ingredients in a bowl. Chill for 1 hour.
- Set up the breading line. First the flour. Mix spices into flour. Then egg. Then pretzel crumbs.
- Heat oil in a lg fry pan over medium low heat. Dredge fish in flour. The egg. Then pretzel. Fry until golden brown. 5-6 minutes a side.
- Drain on paper towels. Garnish with aioli and cilantro leaves. Serve immediately. Enjoy.
Baked Cod with Crunchy Panko Crust Yummly. Today's delicious recipe features an easy, Mexican-inspired cilantro-lime sauce, and can be cooked on a grill or under a broiler. Either of our light, luscious Alaskan white fish—Cod or Halibut—will work equally well in this. This recipe calls for baking the fish; however, you can also deep-fry or air-fry the fish fillets for a crunchier entree. Serve with Jalapeno tartar sauce, made by.
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