Flaky panko crusted cod made fancy with jumbo grilled shrimp and a light lemon beurre blanc!
My hubby made a special request the other day to have cod for dinner. Cod, really?!?!?! I generally don’t make cod as I usually gravitate to the fancier selections like salmon, seabass, orange roughy, red snapper or halibut. When I hear cod, I immediately think of the deep fried Long John Silver or Arthur Treachers fish…lol! Do you remember Arthur Treachers? Are they still around? We visited them often when I was growing up. Cod makes me think of fast food so I never really thought about preparing it at home. So, yet another challenge the hubby has created for me! Of course, I would have to put a classy spin on it just for him as he eats with his eyes first. You probably do to!! I searched the internet to point me in the right direction and discovered a recipe by Aaron McCargo, known for the show Big Daddy’s House. I would pair it with jumbo shrimp to make it an extra special treat for my guy. What a great success as hubby raved about it!!! It’s now one of his favorites. Marlon, my husband’s picky, paletted son also enjoyed it too! He’s not a big fish eater. It’s funny that he only tried it when I expressed that it was the Long John Silver fish…lol! Go Long John Silver!! 🙂
Now let’s start by making the lemon buerre blanc sauce. Combine 1 cup of chardonnay, 2. T. fresh squeezed lemon juice, 2 sprigs of thyme, 1 sliced shallot and 2 cloves of crushed garlic and salt + pepper to taste. Bring to a simmer until the mixture is reduced by half. Now here comes the multitasking part. 🙂
Preheat your oven to 400 degrees F. Then place some panko bread crumbs on a dish. Yes, Japanese bread crumbs, the best for an extra added crunch! In another dish, add 1 beaten egg. Make sure to completely dry your pieces of cod with a paper towel before seasoning all sides of the fillet with kosher salt and pepper. Now dip the bone side of the cod into your beaten eggs and then take another dip into the panko crumbs. Make sure that it’s nicely coated for a great crunch. Turn your eye on medium high heat and make sure your skillet is really hot before introducing the oil and fish. Add 4 T. of grapeseed oil to a cast iron skillet. Grapeseeed oil is great for searing this fish because it prevents it from sticking without incorporating additional flavoring to the delicate texture. Sear the panko side of the cod for a few minutes until you get that beautiful golden brown color.
Back to the beurre blanc…strain it with a sieve and add 2 T. of heavy whipping cream, and bring to a simmer. Remove from the heat. Cut a cold stick of butter into at least 8 pieces. Adding the pieces separately before the previous piece has completely melted. This will keep the sauce from separating. If you need a little more heat to melt the butter, set the pot briefly over low heat. Add your 3 T. of chopped fresh chives.
Back to the browned fish…flip the fish over, add the shrimp and place the skillet in your preheated oven for about 3 to 4 minutes until the internal temperature of the fish reaches 130-145 degrees and the shrimp become opaque and pink. Now add 2 T. fresh squeezed lemon juice, 1 T. of butter and 1 sprig of fresh thyme. Allow the butter to melt and spoon the juice over the fish and shrimp. Now pour the beurre blanc over the cooked fish and shrimp, then Say Grace and enjoy!
Panko Crusted Cod and Grilled Shrimp with a Lemon Beurre Blanc
Ingredients
- 1 cup of chardonnay
- 4 T. fresh squeezed lemon juice
- 3 sprigs of thyme
- 1 shallot sliced
- 2 garlic cloves crushed
- kosher salt and pepper to taste.
- 1 cup panko bread crumbs
- 1 egg beaten
- 4 6 oz. cod fillets
- 4 T. of grapeseed oil
- 2 T. of heavy whipping cream
- 1 stick of butter cold and cut into 8 pieces.
- 3 T. fresh chives chopped
- 8 jumbo shrimp deveined
- 1 T. butter
Instructions
- In a sall saucepan, combine chardonnay, 2. T. fresh squeezed lemon juice, 2 sprigs of thyme, shallot, garlic and salt + pepper.
- Bring to a simmer until the mixture is reduced by half.
- Preheat oven to 400 degrees F.
- Place panko bread crumbs on a dish and egg in a separate dish
- Completely dry the cod with a paper towel before seasoning all sides of the fillet with kosher salt and pepper.
- Dip the bone side of the cod into beaten egg and then dip into the panko crumbs.
- Turn your eye on medium high heat and make sure the cast iron skillet is really hot.
- Add grapeseed oil to the skillet.
- Sear the panko side of the cod for a few minutes until golden brown.
- Buerre Blanc - Strain it with a sieve and add heavy whipping cream, and bring to a simmer.
- Remove from the heat.
- Add butter pieces separately before the previous piece has completely melted.
- If you need a little more heat to melt the butter, set the pot briefly over low heat.
- Add chopped fresh chives.
- Cod - Flip the fish over after browning, add the shrimp and place the skillet in your preheated oven for about 3 to 4 minutes until the internal temperature of the fish reaches 130-145 degrees and the shrimp become opaque and pink.
- Add fresh squeezed lemon juice, 1 T. butter and 1 sprig of fresh thyme.
- Allow the butter to melt and spoon the juice over the fish and shrimp.
- Now pour the beurre blanc over the cooked fish and shrimp. Say Grace and enjoy!
Adapted from Chef Aaron McCargo Jr.
peter @feedyoursoultoo says
There are a lot of great things going on with this dish from the treatment of each fish to the butter sauce.
Felesha says
Thanks Peter! 🙂
Sara says
This looks amazing. I can’t resist shrimp!
Felesha says
You too?!?!? Thanks Sara!! 🙂
Platter Talk says
I’m in love with just about any seafood; can’t wait to try this one!
Felesha says
You and my hubby are two peas in a pod then! He has it every chance he gets! Thanks for stopping by Dan. 🙂
Christie says
That is funny that you think of fast food with cod. We love cod and eat it quite often. You’ve done a fabulous job elevating it into a fancy dinner.
Felesha says
Thanks Christie! We always had it at Arthur Treachers, which was a “way-back-when” Long John Silver competitor and it was the only time that we enjoyed it as momma never prepared it. Thanks for stopping by! 🙂
Victoria says
This all sounds so fancy! I love it!
Felesha says
Thank you, Victoria!!
JAnne says
Thank you for this great recipe! I followed your suggestions and made this delicious fish tonight for dinner and it was a big hit. The sauce was wonderful too! I used a local cod and the fish turned out perfect! I will make this again for sure!
Felesha says
One of hubby’s favorites! So glad you enjoy it too!!