CTV Recipes
Search Recipes
Pan-fried cod with zesty slaw
If you’re running out of ideas to keep your kids busy this summer, why not get them involved in the kitchen? Chef Shai Mandel says there are many age-appropriate cooking skills you can teach your kids, and she dropped by the Your Morning kitchen to share an easy recipe to get you started.
SERVES
4
TO
6
Ingredients
Cabbage Slaw
- 1/2 head white cabbage shredded
- 1 shredded carrot
- 100 grams Mayonnaise
- 1 Thinly sliced green onion
- 1 lemon, juiced
- 1 garlic clove minced
- 1.5 teaspoons grainy mustard
- Pinch chili powder
- Salt and pepper to taste
Pan Fried Cod
- 4.5 ounces fillets of skinless, boneless cod
- 1 cup whole milk
- 1 clove garlic
- Salt and pepper to taste
- 1 cup fine, seasoned bread crumbs
For the wild rice and pumpkin seed pilaf:
- 2 cups cooked wild rice
- 1 cup cooked jasmine rice
- 1/2 cup toasted pumpkin seeds
- 2 green onions, finely sliced
- 1/4 cup olive oil
- Lemon juice to taste
- Salt and pepper to taste
Directions
For the Cabbage Slaw:
- Mix all ingredients together except the lime juice and seasoning. Season with lime juice, salt & pepper to taste.
- Serve cold.
For the Pan Fried Cod:
- To prepare the milk bath simply whisk the milk, garlic, salt & pepper together in a bowl.
- In a separate bowl, place bread crumbs.
- To bread the cod, dip the cod in the milk bath, let the milk drip off and then coat the cod entirely with the bread crumbs.
- In a medium frying pan, heat two tablespoons butter over a medium – high heat. Once butter begins to bubble, place cod neatly in the pan. Let brown for one to two minutes. Flip and cook on other side. To test when cod is cooked, push your finger over top of the cod fillet. If fish separates, cod is cooked. If fish holds together, continue to cook a little longer.
- Serve immediately.
For the wild rice and pumpkin seed pilaf:
- Mix the rice, pumpkin seeds, green onions in a medium bowl. Season with lemon juice and olive oil. Add salt and pepper to taste.
