Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, brad's pretzel crusted cod with cilantro lime aioli. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Learn how to make Cilantro-Lime Aioli. This cilantro, jalapeno, and garlic aioli is surprisingly versatile as a dressing, topping or dip. Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth.
Brad's pretzel crusted cod with cilantro lime aioli is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Brad's pretzel crusted cod with cilantro lime aioli is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have brad's pretzel crusted cod with cilantro lime aioli using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Brad's pretzel crusted cod with cilantro lime aioli:
- Take For the fish
- Prepare 2 lbs cod fillets
- Take 1 bag pretzels
- Take 1 1/2 cup flour
- Prepare 1 tsp each; garlic powder, white pepper, and paprika
- Make ready 2 eggs, beaten
- Get Oil for frying
- Make ready For the aioli
- Take 1 1/2 cups mayonnaise
- Prepare 1/2 bunch cilantro, finely chopped
- Make ready 1 tsp minced garlic
- Get Juice of half a lime
- Take Dash tobasco sauce, optional
This delicious dish can be made up to four hours ahead of time. Prepare the shrimp, lime juice mixture and chile aïoli ahead. Skip to Pretzel-Crusted Cod with Parmesan content. Dip cod fillet into buttermilk; drain off excess buttermilk.
Instructions to make Brad's pretzel crusted cod with cilantro lime aioli:
- Pulse pretzels in a blender or food processor until they are super fine. You will need 1 1/2 to 2 cups total pretzel crumbs.
- Mix all aioli ingredients in a bowl. Chill for 1 hour.
- Set up the breading line. First the flour. Mix spices into flour. Then egg. Then pretzel crumbs.
- Heat oil in a lg fry pan over medium low heat. Dredge fish in flour. The egg. Then pretzel. Fry until golden brown. 5-6 minutes a side.
- Drain on paper towels. Garnish with aioli and cilantro leaves. Serve immediately. Enjoy.
Place fillet on a greased baking sheet. Versatile & tasty topping for crab cakes, prawns or chicken. Don't make too much ahead of serving as the cilantro flavour will get quite intense. I especially loved the Chile-Cilantro Aioli. I think it would go well on a number of different things.
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