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Great recipe for Brad's pretzel crusted cod with cilantro lime aioli. I used wild Ling cod for this recipe, but any cod will work fine for this. I served this dish with broccoli cheddar risotto.
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To get started with this recipe, we must first prepare a few components. You can have brad's pretzel crusted cod with cilantro lime aioli using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Brad's pretzel crusted cod with cilantro lime aioli:
- Take For the fish
- Prepare 2 lbs cod fillets
- Make ready 1 bag pretzels
- Make ready 1 1/2 cup flour
- Prepare 1 tsp each; garlic powder, white pepper, and paprika
- Prepare 2 eggs, beaten
- Get Oil for frying
- Make ready For the aioli
- Take 1 1/2 cups mayonnaise
- Make ready 1/2 bunch cilantro, finely chopped
- Take 1 tsp minced garlic
- Get Juice of half a lime
- Take Dash tobasco sauce, optional
Brad's pretzel crusted cod with cilantro lime aioli. I used wild Ling cod for this recipe, but any cod will work fine for this.. Place wire rack on top of baking sheet and spray rack with cooking spray. Rinse fish fillets and pat dry.
Instructions to make Brad's pretzel crusted cod with cilantro lime aioli:
- Pulse pretzels in a blender or food processor until they are super fine. You will need 1 1/2 to 2 cups total pretzel crumbs.
- Mix all aioli ingredients in a bowl. Chill for 1 hour.
- Set up the breading line. First the flour. Mix spices into flour. Then egg. Then pretzel crumbs.
- Heat oil in a lg fry pan over medium low heat. Dredge fish in flour. The egg. Then pretzel. Fry until golden brown. 5-6 minutes a side.
- Drain on paper towels. Garnish with aioli and cilantro leaves. Serve immediately. Enjoy.
Pretzel Crusted Key Lime Bars are the perfect balance of salty and sweet. The key lime filling is tart, creamy, and smooth and combined with the crunch of the pretzel crust they are delicious! I can't make anything citrus related at my house. If you've been following along with me for any length of time, you know that I am the only one in. In a small saucepan, saute onion and garlic in oil; stir in cumin.
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