Panko Crusted Cod Fish Sticks – Pusateri's

Panko Crusted Cod Fish Sticks

 

Panko Crusted Cod Fish Sticks

 

INGREDIENTS

FRESH COD LOIN 

BENTO PANKO BREADCRUMB FLAKES

SWEET POTATO FRIES

STONEWALL KITCHEN LEMON HERB AIOLI

PRIVATE STOCK CHIPOTLE AIOLI

FROZEN PEAS

BROCCOLI

ZUCCHINI 

  

Premium-Cut Fresh CodBento Panko Bread CrumbsSweet Potato FriesOrganic PeasStonewall Kitchen Lemon Herb AioliPrivate Stock Chipotle Aioli

 

METHOD

COD FISH STICKS
  1. Preheat oven to 475°F, line two baking sheets with aluminum foil; set aside.
  2. Cut the boneless fillet into strips, 3” long and ½” thick, season with salt and pepper.
  3. Separate whisked eggs and panko bread crumbs into separate bowls, season panko with salt and pepper or other seasoning. Dip the fish into the eggs mixture to coat well, shake off excess. Thoroughly coat in the panko breadcrumbs, pressing the breadcrumbs on the fish so it adheres well for a good crust.
  4. Bake until lightly browned, 12-15 minutes, rotating in the oven for an even bake. Serve with lemon herb aioli and lemon wedges.

 

SAUTÉED GREEN VEGETABLES

  1. Bring a pot of water to the boil over high heat. Cook broccoli for 3 minutes or until just tender. Drain.
  2. Heat oil in a large frying pan over medium heat. Add garlic. Cook for 1 minute or until fragrant. Add zucchini and cook for 2-3 minutes or until just tender. Add frozen peas and broccoli. Season with salt and pepper, and continue to cook and toss for 1 minute, or until peas begin to wilt.

 

SWEET POTATO FRIES

  1. Preheat oven and a heavy-duty baking sheet to 475°F
  2. Hand-mix the cut sweet potato fries in a large bowl with olive oil, salt and spices. Spread out in a single layer onto the baking sheet.
  3. Bake for 15-25 minutes. After 10 minutes use tongs to turn over all of the potatoes. Bake for another 5-15 minutes, or until they are well browned and are caramelizing. (Cooking time varies depends on the oven and the size of the potato wedges.)
  4. Serve with chipotle aioli.

  

Pairs well with Pusateri's Mixed Berry Bowl & Death In Venice Lemon Rosemary Gelato for dessert:
Pusateri's Mixed Berry BowlDeath In Venice Ricotta Lemon Rosemary Gelato
Panko Crusted Cod Fish Sticks

 

INGREDIENTS

FRESH COD LOIN 

BENTO PANKO BREADCRUMB FLAKES

SWEET POTATO FRIES

STONEWALL KITCHEN LEMON HERB AIOLI

PRIVATE STOCK CHIPOTLE AIOLI

FROZEN PEAS

BROCCOLI

ZUCCHINI 

Premium-Cut Fresh CodBento Panko Bread CrumbsSweet Potato FriesOrganic PeasStonewall Kitchen Lemon Herb AioliPrivate Stock Chipotle Aioli

 

METHOD

COD FISH STICKS
  1. Preheat oven to 475°F, line two baking sheets with aluminum foil; set aside.
  2. Cut the boneless fillet into strips, 3” long and ½” thick, season with salt and pepper.
  3. Separate whisked eggs and panko bread crumbs into separate bowls, season panko with salt and pepper or other seasoning. Dip the fish into the eggs mixture to coat well, shake off excess. Thoroughly coat in the panko breadcrumbs, pressing the breadcrumbs on the fish so it adheres well for a good crust.
  4. Bake until lightly browned, 12-15 minutes, rotating in the oven for an even bake. Serve with lemon herb aioli and lemon wedges.

 

SAUTÉED GREEN VEGETABLES

  1. Bring a pot of water to the boil over high heat. Cook broccoli for 3 minutes or until just tender. Drain.
  2. Heat oil in a large frying pan over medium heat. Add garlic. Cook for 1 minute or until fragrant. Add zucchini and cook for 2-3 minutes or until just tender. Add frozen peas and broccoli. Season with salt and pepper, and continue to cook and toss for 1 minute, or until peas begin to wilt.

 

SWEET POTATO FRIES

  1. Preheat oven and a heavy-duty baking sheet to 475°F
  2. Hand-mix the cut sweet potato fries in a large bowl with olive oil, salt and spices. Spread out in a single layer onto the baking sheet.
  3. Bake for 15-25 minutes. After 10 minutes use tongs to turn over all of the potatoes. Bake for another 5-15 minutes, or until they are well browned and are caramelizing. (Cooking time varies depends on the oven and the size of the potato wedges.)
  4. Serve with chipotle aioli.

 

Pairs well with Pusateri's Mixed Berry Bowl & Death In Venice Lemon Rosemary Gelato for dessert:

Pusateri's Mixed Berry BowlDeath In Venice Ricotta Lemon Rosemary Gelato