Lemon Caper Crusted Cod and Tempura Veggies
OK, OK, so I know this isn’t the healthiest meal I could have eaten, but I thought I needed to show you how I used the panko that I reviewed for the Progresso Giveaway. I asked how you would like to use the panko, so here is the first thing that came to mind for me.
When we go to Hilton Head, SC, I love to get this lemon caper panko cod at one of our favorite restaurants. So, when I received the box of panko, I decided I would do my best to recreate that taste at home. I love the crunch that panko provides, as opposed to other regular frying batters. The lemon caper sauce gives the fish a nice salty, tart taste that really sets it off.
Of course, you do not have to use only fish for this style of breading. It would work well for a number of other things. If you have never had Tonkatsu, I would highly recommend it. Tonkatsu is prepared in the same manner, but uses sliced pork chops in lieu of the cod fillets. If you can find it, there is also a thick, sweet, Worcestershire sauce named after this popular Japanese dish. Hmmm, future recipe post idea? Maybe so, but not yet… I have to spread out my fried food meals. 
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I would not normally prepare fried vegetables to go with fried fish, but since I was writing a review of the panko, I thought I would go ahead and make both at the same time. I love tempura vegetables, and these turned out exactly as I have had in the Japanese restaurants. As long as you use small enough slices of the vegetables, they should be cooked enough to have a softer center, while the panko provides a crispy exterior shell. In this case, I used a sliced sweet potato and a couple pieces of fresh broccoli.
If you have not already entered the Progresso Giveaway, be sure to do so. All you have to do is leave a comment on this post.
Speaking of giveaways, Susan @ The Great Balancing Act, is giving away a jar of almond butter. Visit this post for details. Hurry though, I think the cutoff is tomorrow at 5:00 PM.
Lemon Caper Crusted Cod and Tempura Veggies
INGREDIENTS
- 1 1/2 lbs. cod fillets
- Old Bay seasoning
- salt and pepper
- 1 cup all purpose flour
- 1/4 cup milk
- 2 eggs
- 2 cups panko crispy bread crumbs
- sliced vegetables (I used broccoli and a sweet potato)
- vegetable oil for frying
For the Lemon Caper Sauce
- 1 Tbsp. capers, drained
- 2 Tbsp. butter
- 2 cloves garlic, minced
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
METHOD
1. Prep three bowls for the battering process. In one bowl, place the flour. In the second, beat the eggs with the milk. Place the panko in the last bowl. Heat the oil in a skillet over medium to medium-high heat. You will want the oil to be hot before starting to batter the fish.
2. Season the fish to taste with the Old Bay seasoning, salt, and pepper.
3. Completely cover a cod fillet in the flour. Dip it in the second bowl, filled with milk and eggs, and finally, coat it well in the panko bread crumbs. Be sure to cover any exposed places with the panko, to provide a consistently crispy exterior.
4. Place the breaded fillet in the hot oil for just a couple of minutes, until the crust turns a nice golden brown, flip it once, and wait for the equal result on the other side. It is best to have a plate lined with paper towels to place the fish on after frying. The paper towels will absorb some of the excess oil.
5. Slice the veggies, and repeat the exact same process until all fish and vegetables are fried.
6. For the sauce, simply combine the capers, butter, and garlic in a small saucepan, and cook over medium-low heat until the garlic has softened. Add in the lemon juice and lemon zest, and let set aside until the fish is finished. Pour lightly over the fish fillets, sprinkling a couple of capers per piece of fish.
Note: as with most fried foods, these will not reheat all that well, so it is probably best to only prepare what you think you will eat at the time of serving. Serve as soon as possible after removing from the oil. You can place the plate in a warm oven while finishing other batches of fish/veggies, so that everyone can be served at the same time.
Oh you did find such a delicious way to use that panko! I made some oven-fried cod the other week (recipe still awaiting to be posted), but I love your additions of lemon/capers!
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