RICHMOND, Va - Herman ‘Big Herm’ Baskerville of Big Herm’s Kitchen & Catering returned to the Virginia This Morning kitchen to serve up his Spicy Panko Cod with Lime Shrimp Crema & Cilantro Oil. For more information visit www.bighermskitchenrva.com.
Spicy Panko Cod with lime shrimp Crema and Cilantro Oil
Cilantro oil:
1 bunch of cilantro
1 cup olive oil
Blanch (put in boiling water) cilantro 20 seconds.
Rinse under cold water.
Drain and pat dry .
In a blender combine cilantro and oil.
Blend at medium speed 3 minutes.
Put in a squeeze bottle and refrigerate
(Best to make this the day before)
Lime shrimp crema:
1 cup cooked chilled salad shrimp
1 tsp chopped fresh garlic
2 tbs sour cream
2 tsp fresh lime juice
Salt and pepper
Ingredients for fish:
1 pound Cod fillets
¼ cup flour, unbleached or all-purpose
1 egg, beaten
2 tsp siracha
¾ cup Panko bread crumbs
1 teaspoon salt
1 teaspoon pepper
1/2 tsp cayenne
½ cup olive oil, or enough to cover the bottom of a large frying pan
Instructions
Lay out the (3) seperate deep plates:
1st- flour
2nd- beaten egg mixed with the siracha 3rd- Panko bread crumbs.
Next mix salt, pepper and cayenne,
Sprinkle over fish.
Heat the olive oil in a large frying pan over high heat. (This should only take a few minutes, watch the pan and be careful not to burn the oil).
Dip the seasoned fish in the flour, then egg siracha mixture and then press the fish into the Panko bread crumbs, coating the fish evenly on all sides.
Place the fish carefully in the hot pan and reduce the heat to medium, but keep it at a sizzle. When both sides are evenly browned, remove the fish from the hot oil and serve immediately.
Plate:
Place fish on a bed of salad greens, top with lime shrimp crema and drizzle with cilantro oil and chopped fresh cilantro around the edges of the plate.
