GuruWe’re breaking out the FireDisc and cooking up a little Spicy Panko Cod in the backyard.
We start with fresh cod fillets, cut to a nice size, and coat them with an egg wash.
Then, place the cod fillet in your seasoned Panko crumb mixture. Be sure to pat the fillet down into the crumbs to ensure a good coating.
We’re using an all-purpose spice blend from Cajun Lee seasonings, located in Bull-Verde, Texas. Their motto is “Serious About Spice,” and we believe them! This blend adds a great kick to the Panko.
Let’s get started!
Throw two sticks of butter into a heated FireDisc. We prefer the FireDisc Shallow, or GWOK, for it’s portability and excellent cooking surface.
Once the butter melts, add your Panko-coated fillets into the butter. Since you’re essentially pan frying, as compared to deep frying, you can keep your fish together in the center of the disc. They won’t stick together.
After about two minutes, flip your fish to cook about two minutes more, or until they reach an internal temperature of 145 degrees.
It’s easy to quickly get a reading on your internal temp with a Thermapen ONE. We use this every day!
Wait until you see that golden color!? Mmmmmm.
Happy Grilling!
Grab the recipe
Spicy Panko Cod
Ingredients
- 2 lbs Cod Filets
- 2 c Panko Breadcrumbs
- 2 Tbsp Cajun Lee's All-Purpose Seasoning
- 1 Tbsp Sea Salt
- 2 Eggs
- 2 sticks Butter
Instructions
- Beat eggs and add to bowl. Dip cod into egg bath.
- Place Panko Breadcrumbs in bowl with seasoning. Mix well, and press Panko into cod pieces. Set aside.
- Add more seasoning to taste on top of the Panko Cod pieces.
- Add two sticks of butter to FireDisc shallow cooker and melt.
- Add panko cod fillets to the butter. Let fry for 3-4 minutes, or until browned.
- Flip coated cod fillets and fry for another 3-4 minutes until browned. Check the internal temperature and remove from FireDisc when the fish reaches 145 degrees Fahrenheit.
- Plate with potatoes, steamed vegetables and a wedge of lemon.
Lauren Cook
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