ingredients
1/2 tbsp. salt
1/2 tbsp. cracked black pepper
2 tbsp. garlic powder
1/4 tbsp. cayenne powder, to taste
1 lb cod, fresh or defrosted, sliced into 3 -4 inch pieces
3 cups panko
1-2 tbsp. olive oil
7-8 small yukon gold potatoes. 4-5 large
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what to do ?
Oven heat 350 degrees.
peel off and wash finely potatoes. Slice into even 2 inch pieces.
Place in a pot and cover with cold water. therefore helping you achieve crispy chips. Set aside as you prepare your breadcrumbs.
Place in a pot and cover with cold water. therefore helping you achieve crispy chips. Set aside as you prepare your breadcrumbs.
Heat olive oil in a large pan over medium low heat.
Add breadcrumbs and stir often. next few minutes,
the breadcrumbs will begin to toast to a golden brown color.
Remove from heat and pour into a large mixing pot.
add salt, pepper, garlic powder, and cayenne.
Taste and adjust seasonings per preference, set aside.
Add breadcrumbs and stir often. next few minutes,
the breadcrumbs will begin to toast to a golden brown color.
Remove from heat and pour into a large mixing pot.
add salt, pepper, garlic powder, and cayenne.
Taste and adjust seasonings per preference, set aside.
Drain potatoes and pat with a paper towel to remove excess water
with olive . Pop into the panggangan for 5 minutes while you prepare your fish.
with olive . Pop into the panggangan for 5 minutes while you prepare your fish.
Fish should be bright, translucent, and have little to no odor.
Old, unusable fish will be dull opaque or gray, and have a fishy smell.
Firmly press fish into breadcrumbs until fully coated.
Sumber http://kamishzfoods.blogspot.comOld, unusable fish will be dull opaque or gray, and have a fishy smell.
Firmly press fish into breadcrumbs until fully coated.
