Chef Dan Eaton shows you how to make panko crusted codfish fillets in today's "Cooking at Home" recipe. The recipe serves 2.
2 Codfish fillets
1 jalapeno pepper
1 sweet potato
1 stick butter
Salt and pepper
For two servings, peel and finely mince about 1 Tbs fresh ginger, chop about 1/3 cup of the green part of the scallion, thinly slice a few slices of jalapeno pepper, and then peel, halve and cut one medium sweet potato into 1/2-inch thick slices and add the sweet potato to a saute pan with enough water to come about halfway up the potato and put a lid on top.
Season the codfish fillets with salt and pepper and then lightly dredge them one at a time in all-purpose flour and then in a beaten egg and finally in the panko breadcrumbs.
Turn the heat to high underneath the sweet potato and add a couple of Tbs of butter to another heavy bottomed nonstick pan on medium to medium high heat and carefully add the codfish.
Once the first side is lightly browned, carefully flip the fish over and then turn the heat down a bit. You may have to very carefully flip the fish back and forth a couple of times to finish cooking it through on a lower temperature.
Keep your eye on the sweet potato and turn the heat off on that and drain it when it's done and take the fish out of the pan when it is cooked to your liking.
At that point, add 2-3 more Tbs of butter to the fish pan, add the minced ginger and cook that along for a minute.
Then add the green onion and sliced jalapeno pepper, cook that for a minute and then squeeze the juice of 1/2 lime into the mix and it is good to go.