Serves 12
Prep Time 0 minutes
Cook Time 0 minutes

Salt & Pepper Alaska Cod

Alaska Cod fillets, 4-5 oz. ea.                                  3-4 lbs.

Cornstarch                                                                   as needed


Asian-style “Gremolata”

Scallions, chopped                                                                 4 oz.

Jalapeños, red and green                                                     2 oz.

Garlic, sliced                                                                            2 oz.

Ginger, julienne                                                                       2 oz.

Cilantro leaves, fresh                                                             1 oz.

Kosher salt or sea salt                                                         1 Tbsp.

Ground pepper mix (black, green, red & Szechwan)      1 Tbsp.



Sesame bun, toasted                                             12 ea.

Lime Ponzu sauce                                                  12 Tbsp.

Red vinegar (available at Asian markets)           drizzle

Jalapeño, red and green, thinly sliced                2 slices of each

Cilantro, fresh                                                         12 sprigs


Salt & Pepper Cod: Dredge cod in cornstarch; fry in 365°F to 375°F fryer for 1-2 minutes, or until internal temperature reaches 145°F.

Asian-Style Gremolata: Dredge gremolata ingredients, except cilantro, salt and pepper, in cornstarch. Fry for 15-30 seconds or until garlic is golden brown. Cool and add cilantro leaves. Toss with salt and pepper. 

Assembly: Place gremolata on warm bun bottom, top with fried cod, drizzle with Ponzu sauce and red vinegar; garnish with fresh jalapeño slices and fresh cilantro. Top with bun crown.




Stir cut pieces of cod with a little Asian-Style Gremolata into a bowl of fragrant Jasmine rice.


Add sautéed onions, bell peppers, broccoli and water chestnuts to bite-size pieces of salt & pepper cod