Today’s recipe is brought to you by Eric and Brian, Dinners With Dan‘s newest featured contributor!
Thanks again to all my friends and contributors who have kept the blog up the last few weeks. I’ll have a delicious recipe of my own up tomorrow, and I’ll be back to posting regularly =)! More on why the long pause tomorrow, but I’ll do my best to make up for lost time!
However, before then, I’m really excited to take Dinners With Dan from the land to the seas. Eric and Brian, Dinners With Dan‘s newest contributors, come to us from Alaska where they have worked in the restaurant industry and can’t wait to share a lot of their experiences and fantastic recipes with us. They’re starting with a recipe for Panko Fried Pacific Black Cod. Please welcome Eric and Brian to the blog and give this delicious recipe a try!
Living life Alaskan involves an appreciation for proper cooking with seafood. The delicate balance of seafood and seasoning is essential. It is fairly easy to over-season a beautiful cut of fish and finding someone who knows how to perfectly balance the two deserves respect. For tonight’s dish we have selected one of the easier species of fish to cook with in Alaska. Pacific Black Cod is a delicious deep water fish that many people enjoy along with halibut. I know most people consider halibut to be the coveted fish to catch but it can be very difficult to find a proper black cod that you can cook with.
For tonight’s dinner, we have chosen several 6 ounce filets that required us to filet the skin off in order to bread them. In keeping with Alaskan tradition, we used an egg-based batter and Italian seasoning with a nice Panko breading. To complement the fish: roasted potatoes and sautéed asparagus with garlic.