I created this unusual walnut crusted cod dish for our Foodie trips to the Dordogne region of France with it’s abundance of local walnut trees. Elevating the “SBP” (standard-breading-procedure) by adding chopped walnuts to the breadcrumb coating is an easy modification. Any nut will work from pecans and macadamia nuts to pistachios and hazelnuts. Other “additions” I have used over the years include crushed plantain chips, fresh herbs, grated Parmesan cheese and crumbled Terra Vegetable Chips.
Other breading additions I like:
Walnut Crusted Cod
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Walnut Crusted Cod
Recipe by Michael SalmonCourse: EntreeCuisine: FrenchDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
25
minutes
Ingredients
- Four 6-ounce pieces of cod
- Kosher salt and white pepper
- 1/4 cup all purpose flour
- 1/4 cup Panko bread crumbs
- 3 Tablespoons chopped walnuts
- 1 egg, beaten
- 3 Tablespoons canola oil
- Vegetables and starch of your choice
- Beurre Blanc (recipe below)
- Beurre Blanc
- 4 Tablespoons unsalted butter
- 1 Tablespoon canola oil
- 1 small yellow onion
- 1/2 cup white wine
- 2 Tablespoons white wine vinegar
- 1 small bay leaf
- 1/2 cup heavy cream
- salt and white pepper to taste
- Lemon (optional)
Directions
- Place the cod on a plate and sprinkle with salt and white pepper; gently coat with flour.
- Crack the egg in a small bowl and whisk with a fork. In another bowl, combine the Panko bread crumbs with the chopped-toasted walnuts. Dip the floured fish into the beaten egg and then into the nut-crumb mixture, turning the fish and pressing the crumb mixture into the fish.
- Preheat the oven to 350 degrees.
- Place a large sauté pan over medium heat and add the canola oil. Add the breaded cod and cook for 2 minutes on each side, or until golden brown. Place the fish on a small baking sheet and bake in the preheated oven for 10 minutes.
- Remove from the oven and place the fish on a paper towel to absorb excess oil and serve with vegetables and starch of your choice and a drizzle of the beurre blanc.
- Beurre Blanc
- Dice the butter and bring to room temperature.
- Heat the oil in a small 2-quart saucepan. Chop the onions finely. Sauté the onions over medium heat for 2 minutes but do not allow them to brown. Deglaze with the white wine and vinegar. Add the bay leaf and reduce over medium heat until most of the liquid has evaporated. Again, do not brown.
- Add the heavy cream and reduce the mixture by half, whisking occasionally.