Easiest Way to Make Yummy Brad's pretzel crusted cod with cilantro lime aioli

Easiest Way to Make Yummy Brad's pretzel crusted cod with cilantro lime aioli Delicious, fresh and tasty.

Brad's pretzel crusted cod with cilantro lime aioli. Panko crusted crab cakes is a classic recipe enjoyed for generations, made with lump crab meat and just enough breadcrumbs and egg to hold everything. Mild-tasting, meaty cod filets are coated with a crispy crumb crust and served with a bright, citrusy lemon aioli. This panko crusted cod is a family This recipe calls for panko cod fillets to be fried in oil, which does add fat and calories to the dish.

Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth.

Now I am making it again tonight for baked cod.

To prepare aioli, combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.

You can have Brad's pretzel crusted cod with cilantro lime aioli using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Brad's pretzel crusted cod with cilantro lime aioli

1. It’s of For the fish.

2. You need 2 lbs of cod fillets.

3. Prepare 1 bag of pretzels.

4. You need 1 1/2 cup of flour.

5. You need 1 tsp of each; garlic powder, white pepper, and paprika.

6. You need 2 of eggs, beaten.

7. You need of Oil for frying.

8. It’s of For the aioli.

9. Prepare 1 1/2 cups of mayonnaise.

10. It’s 1/2 bunch of cilantro, finely chopped.

11. Prepare 1 tsp of minced garlic.

12. You need of Juice of half a lime.

13. You need Dash of tobasco sauce, optional.

While the cornflake crusted halibut was delicious, I did not like the overall taste of the cilantro aioli.

Pistachio Crusted Fish with Lemon Dill Aioli From a Chef's Kitchen.

Baked Cod with Crunchy Panko Crust Yummly.

Forget breaded and fried…crunchy and baked is the "catch of the day"!

Brad's pretzel crusted cod with cilantro lime aioli instructions

1. 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..

2. Mix all aioli ingredients in a bowl. Chill for 1 hour..

3. Set up the breading line. First the flour. Mix spices into flour. Then egg. Then pretzel crumbs..

4. 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..

5. Drain on paper towels. Garnish with aioli and cilantro leaves. Serve immediately. Enjoy..

And what goes better with pretzels than mustard!

The vinegary tang of the mustard adds another layer of flavor to the fish.

We choose our favorite white fish, like cod or tilapia, and give it a generous coating.

I especially loved the Chile-Cilantro Aioli.

I think it would go well on a number of different things.