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Sweet and Spicy Cod Strips

Sweet and Spicy Cod Strips for a Quick and Tasty Dinner

Sweet and Spicy Cod Strips bring crispy cod and jasmine rice together with a vibrant chili garlic drizzle for a quick and healthy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 strips
Course: Dinner
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cod Strips
  • 1 pound Cod Strips Substitute with tilapia, haddock, or salmon if desired.
  • 1 cup Jasmine Rice Rinse to remove excess starch.
  • 1 cup All-Purpose Flour Essential for a crispy coating.
  • 0.5 cup Cornmeal Can be swapped with breadcrumbs if necessary.
  • 1 teaspoon Paprika Optional for spice.
  • 1 teaspoon Garlic Powder Fresh garlic can be used as an alternative.
  • 0.5 teaspoon Cayenne Pepper Adjust to taste.
  • 1 teaspoon Salt Use according to preference.
  • 1 teaspoon Black Pepper Use according to preference.
  • 1 large Egg Use a richer flavor by considering buttermilk instead of regular milk.
  • 0.25 cup Milk
  • Oil for frying Vegetable or Canola Oil Works best due to higher smoke points.
For the Chili Garlic Drizzle
  • 2 tablespoons Olive Oil Sesame oil can be substituted.
  • 2 tablespoons Minced Garlic No substitutes suggested.
  • 2 tablespoons Chili Paste Sriracha can be used for a milder alternative.
  • 1 tablespoon Soy Sauce Low-sodium options are available.
  • 1 tablespoon Honey or Maple Syrup Agave syrup can be used as a substitute.
  • 0.5 tablespoon Lime Juice Can be swapped with lemon juice.

Equipment

  • Medium saucepan
  • large bowl
  • Separate bowl
  • large skillet
  • fine-mesh strainer
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Begin by rinsing the jasmine rice under cold water until the water runs clear. Set aside in a fine-mesh strainer.
  2. Combine the rinsed jasmine rice with 1.5 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat and cover, simmering for 15-20 minutes.
  3. Mix together the flour, cornmeal, paprika, garlic powder, cayenne, salt, and pepper in a large bowl.
  4. In a separate bowl, whisk together the egg and milk until frothy.
  5. Dip each piece of cod in the egg mixture, then coat with the flour mixture, pressing gently.
  6. Heat ½ inch of oil in a large skillet. Fry the cod strips in batches for 3-4 minutes per side until golden brown.
  7. In a small saucepan, heat olive oil and sauté minced garlic for 1 minute. Stir in chili paste, soy sauce, honey, and lime juice, cooking for 2-3 minutes.
  8. Assemble the dish by placing jasmine rice on each plate, layering with crispy cod strips, and finishing with the chili garlic sauce.

Nutrition

Serving: 1stripCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, avoid leaving cooked cod at room temperature for over 2 hours. Store leftovers in an airtight container for up to 2 days.

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