Crispy Cod Fish

Ingredients:

• 2 pounds fresh wild caught cod fillets

• 1 1/2 cups panko breadcrumbs

• 2 egg whites

• 1 tbsp lime juice

• salt and pepper to taste

• 4 tbsp olive oil

• 2 tbsp butter

1. Spread breadcrumbs in a shallow container. Beat egg whites in a separate shallow bowl.

2. Wash the fillets and pat dry with paper towels. Cut to your desired size (or leave the fillets whole). Sprinkle both sides of fillet with lemon juice and season with salt and pepper.

3. In a fry pan, heat 2 tablespoons olive oil and 1 tablespoon butter on medium heat.

4. Dip the fish first into the egg whites then into the panko breadcrumbs.

5. Place in the hot oil mixture and cook for 3 minutes, flip and cook for 2 to 3 minutes, depending on the thickness of the fish. You will need to fry the fish in 2 or 3 batches, depending on the size of pan used. Add more oil and butter in between batches. If frying the whole fillet, you will need a large pan that the entire fillet can fit into. Drain on paper towels and sprinkle a bit of salt.

6. Serve warm with a drizzle of lime juice.

Yields: 6 to 8 servings

Notes&Tips:

• Although the most common way to cook cod is frying, it can also be grilled or baked. Cod is a very delicate fish. I find it easier to cook fresh wild caught cod, unlike its frozen counterpart. The fresh fish is easier to handle. I also like to smell the "fish" smell that tells me it is fresh!

• For this Crispy Cod Fish, I used panko breadcrumbs as it lends itself well for a nice crispiness.

• Usually when I fry cod, I would go with the Fish & Chips theme, but I decided to go on the healthy side by serving this Crispy Cod Fish with Quinoa and Sautéed Kale Stuffed Peppers.

• This Crispy Cod Fish was cooked to perfection. The fish flaked easily and was delicious.