This is a Culinary Mama original recipe that will knock you off your feet. The fish has a healthy quinoa crunchy exterior, with a flaky creamy fish inside. The perfect accompaniment to the flavor of the fish and crunchy quinoa is our Peach Salsa. This combo is what you would expect when experiencing fine dining at a restaurant, but easy enough to make at home. I’ve been encrusting my fish with quinoa lately. While this was a great crispy alternative to battered fish, I felt it lacked some kind of garnish on top to make the recipe pop. When I made the peach salsa the other day, I knew the salsa was just what was needed.
You can use left over quinoa or make it specifically for this recipe. Before cooking quinoa, wash it at least 3 times. Add 1 cup quinoa and 1 3/4 cups water to a rice cooker and start the cooker. If you’re cooking on the stove top, add water and quinoa to a medium sauce pan, cover and bring to a low simmer. Cook for about 30 minutes or until the water is absorbed.
4 skinless cod fillets (8 ounces each)
3/4 cup flour
2 large eggs
1 1/2 cups quinoa (cooked & cooled)
salt
pepper
4 tablespoons canola oil
Plus Peach Salsa recipe here –>
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.
- 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
- Pat the fish fillets dry. Season with salt and pepper.
- 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.
- 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.
- 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.
- 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.