A good fish fry is crunchy in the outside, meaty, and light in the inside. This is a hearty and light recipe that works perfectly with the mild flavor of Pacific Cod. Using quinoa and egg white to create a light and crispy crust also makes this recipe gluten free.
2 pieces Pacific Cod Available in Our Seafood Subscription Box
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 of freshly ground pepper
Salt, to taste
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.
FOR MOJO VERDE
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!