Quinoa-Crusted Cod
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
You can find the peach salsa recipe here - http://culinarymamas.com/peach-salsa/
Ingredients
  • 4 skinless cod fillets (8 ounces each)
  • ¾ cup flour
  • 2 large eggs
  • 1½ cups quinoa (cooked & cooled)
  • salt
  • pepper
  • 4 tablespoons canola oil
  • Plus Peach Salsa
Instructions
  1. Pat the fish fillets dry. Season with salt and pepper.
  2. Set up 3 plates. Put flour on the first plate. Crack eggs and gently whisk with a fork on the second plate. Place quinoa on the third plate.
  3. Coat both sides of the first fillet with flour. Shake off any extra flour. Then coat the fillet in the egg. Let any extra egg drip off before moving the fillet to the quinoa plate. Press quinoa into the fish to coat it.
  4. Heat oil in a pan at medium-high. To check the temperature of the oil, place the back end of a wooden spoon in the oil. When bubbles collect around the wood, like in this picture, the oil is hot enough to fry fish.
  5. Gently place the quinoa covered cod into the pan. Cook until quinoa turns golden, about 3 minutes. Flip fillet and continue to cook on the second side until fish flakes apart when gently pressed. Remove fillet and place on a bed of paper towels to drain any excess oil. Serve immediately topped with a fruit salsa like this Peach Salsa.
Recipe by Culinary Mamas at https://culinarymamas.com/quinoa-crusted-cod/