Description
Enjoy this delicious crispy cod served with a smooth avocado cream sauce.
Ingredients
Scale
- 2 (6-8 ounce) skinless cod fillets
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 3 tablespoons vegetable oil
- 1 large avocado
- ½ medium lime, (juiced)
- 2 tablespoons cilantro, (chopped)
- 2 medium jalapeno peppers, (seeded and chopped)
- 3 cloves garlic, (smashed)
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup sour cream
Instructions
- In the bowl of your blender, add avocado, lime juice, cilantro, jalapenos, garlic, cumin, salt & pepper and sour cream, blend until smooth. Chill until ready to serve.
- On a plate or wide bowl, combine flour, salt, pepper, garlic, and paprika.
- Use paper towels to pat the cod completely dry on all sides. Season both sides with salt and black pepper. Dredge the fish lightly to cover on all sides.
- Add oil to a large skillet set over medium-high heat. Allow the oil to heat until shimmering. The pan should be hot before adding the fish.
- Place the cod in the skillet. Do not move it. Cook for 3-4 minutes, or until the bottom forms a golden-brown crust and releases easily from the pan.
- Carefully flip the cod and cook for an additional 3-4 minutes, depending on thickness. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
- Remove from the skillet and let rest for 1-2 minutes.
- Transfer to a plate and spoon on the avocado cream sauce.
- Serve immediately.
Notes
- Removing moisture from the fish is essential for a crisp sear.
- The internal temperature of the fish should reach 145°F.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 400
- Sugar: 1g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg