A while ago, Foodbuzz
and the Alaska Seafood Marketing Institute
issued a challenge to Foodbuzz Featured Publishers. We could submit proposals detailing how we would prepare one of the fish/seafood options that was featured on the Cook it Frozen
website, and the top submissions would be chosen and featured on the Foodbuzz website. The great part was that we all got free frozen fish to work with!
As you can probably guess from the fact that I’m writing this post, my submission was chosen. My proposal was to do an Asian twist on a classic English fish and chips with mushy peas. I chose to work with cod, mainly because my husband has only recently begun eating fish again after many years of thinking he was allergic, and he prefers mild white fish – which cod most definitely is.
Instead of deep-fried beer-battered cod and deep-fried chips, I decided to do baked panko-crusted cod and miso-glazed sweet potato fries. And instead of mushy peas, I served Edamame. I was going to puree them, to simulate the mushy pea texture, but it just seemed somehow wrong to do anything more than just steam them and serve them in their natural state – so that’s what I did.
For the fish:
5-6 cod filets, frozen
1 egg, beaten
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 cup panko breadcrumbs
- Preheat your oven to 425F
- Begin by rinsing the cod filets to remove any visible ice crystals.
- Mix together the egg, oil, soy sauce and vinegar
- Dredge the fish filets in the egg mixture
- Coat the dredged filets in the panko breadcrumbs
- Place on an foil-lined, oiled baking sheet
- Bake at 425F for 15 minutes, or until fish is cooked through and coating is crispy and brown
For the sweet potatoes:
2 sweet potatoes, peeled
Oil for coating
salt and pepper to taste
- Preheat the oven to 425F
- Cut the sweet potatoes into shoestring strips
- Lightly coat them in oil and sprinkle with salt and pepper
- Bake at 425F for 20-25 minutes, or until cooked through
For the Miso Glaze:
2 tablespoons miso paste
1 tablespoon agave nectar
1 tablespoon sesame oil
1/4 cup rice vinegar
1/4 cup light salad oil (I used grapeseed)
- Mix together first 4 ingredients
- slowly drizzle in the salad oil, whisking constantly
- serve over sweet potatoes, and/or as a dipping sauce for the fish
For the Edamame:
1 lb frozen Edamame
Water for boiling/steaming
salt to taste
- Cook Edamame according to package directions
The verdict: Overall, the meal was quite good. The fish cooked in a reasonable amount of time, and was fairly easy to handle. My only complaint was that the filets were quite thick, and it was difficult to get flavor infused throughout the fish. I imagine if you were to thaw them first and marinate them for a few minutes, that solve this issue. However, the point of this challenge was to “Cook it Frozen!”
, so that’s what I did. Unfortunately, it yielded an end-product that was a little dry and only had flavor on the very outside. I think this technique could work quite well on a thinner filet, though.
The sweet potatoes, on the other hand were excellent. The sweetness of the potatoes were complimented very nicely by the salty/earthy flavor of the miso glaze. I highly recommend serving this as a side dish soon.
And the edamame were great – slightly crunchy, a little nutty and with just enough salt to bring out their flavor. These were actually my kindergartner’s favorite part of the meal – although he did eat the fish without too much protest. For some reason, the sweet potatoes weren’t his favorite.
I love the idea of “cooking it frozen.” It definitely makes getting meals on the table a lot faster (something that is key for us working moms out there). Not having to wait for the fish to thaw before you put it in the oven is a real time-saver. While the large portions were much appreciated, I think this would be more effective on thinner cuts of fish.