Lemon-Dill Panko Breaded Cod With Green Cabbage-Mint Salad

Lemon-Dill Panko Breaded Cod With Green Cabbage-Mint Salad

Lemon-Dill Panko Breaded Cod With Green Cabbage-Mint Salad

This is an easy mid-week recipe that is pleasing for the whole family. My kids often ask for fish sticks, but I don’t like all the ingredients in the store brands. Homemade fish-sticks are easy. When you serve it with a crunchy cabbage salad, it makes for a wholesome meal.

The whole meal takes about 30 minutes from start to finish. I use a food processor to shred the cabbage. Thank goodness for the food processor! That takes so much work and mess out of shredding any vegetable. Alternatively, you can just buy a bag of shredded cabbage from the grocery store to save time.

I couldn’t resist a glass of Leffe Beer alongside, one of my favorites!

Lemon-Dill Panko Breaded Cod

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Here is what you’ll need for the panko cod:

  • 5 fillets of cod
  • 1/2 cup flour
  • 2 eggs, whisked
  • 1 cup panko breadcrumbs
  • 1 tbsp. dried dill
  • 1/2 tsp. paprika
  • zest from 1 lemon
  • 1 tsp. salt
  • 1 cup canola oil for frying

Pat-dry your cod fillets using paper towels. If you like, cut them into strips or triangles.

You’ll need three shallow bowls placed side-by-side. The first bowl will contain the flour, the second will contain the whisked eggs, and the third will contain the panko breadcrumbs. Add the paprika, lemon zest, dried dill, and salt to the panko breadcrumbs and mix well.

In a large frying pan, add the canola oil and heat on medium-high heat. Once you see tiny bubbles forming, you can start frying the fish. First, dust the cod in the flour, then dunk into the whisked eggs, finally place the cod into the panko bowl. Make sure the breadcrumbs cover all sides. Fry the cod for about 4 minutes on each side. The inside of the cod should no longer be translucent but white. Squeeze some lemon on top and enjoy.

Green Cabbage-Mint Salad

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Here is what you’ll need for the cabbage salad:

  • 1 small head of green cabbage, shredded
  • 1 large or 2 small shallots, thinly sliced
  • 1/2 pint of cherry tomatoes, quartered
  • 1 bunch of mint, minced
  • 2 cloves garlic, crushed
  • 1/2 tsp. paprika
  • 1/4 cup olive-oil
  • salt and pepper to taste
  • juice from 1 lemon, more or less

Shred the cabbage. If you have a food processor, use your finer or thinner slicing disc to shred the cabbage. Add the shredded cabbage to a large salad bowl. Slice the shallots and tomatoes, mince the mint, and add them to the bowl.

Add the next 5 ingredients and mix thoroughly. Depending on how lemony you like your salads, add the juice of half a lemon and add more until you have your desired level of tartness.

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