For this I buy frozen wild pacific cod. They come in chunky strips which I cut into cubes. Cod is very soft and falls apart easily. The secret to making cod medallions is to cube the frozen cod chunks 10-15 minutes after they are taken out of the deepfreeze. After this they will rapidly thaw so use them as soon as you can. Dip them into beaten eggs, roll them into Panco, deep fry them and serve immediately. That’s all there is to crispy cod medallions. CRISPY COD MEDALLIONS
2 pieces of FROZEN wild pacific cod
1 beaten egg
Panco [Japanese breadcrumbs]
oil for deep frying
salt to taste
• Let the frozen cod chunks sit on the counter for 15-20 minutes.
• Cut them still frozen into cubes.
• In a small bowl beat the egg with a fork.
• Dip the cubed cod into the egg wash.
• Roll them into Panco, making sure they are fully covered.
• Gently drop them into the hot oil and fry them to golden crispy. Panco browns pretty fast so don’t over fry.
• Sprinkle with salt to taste and serve immediately.
