For dinner tonight we had pecan crusted cod loins. I used a crust of pecans, panko and wondra flour. The cod was topped with an orange, honey and ginger glaze. My mother-in-law sent a bunch of grapefruit and oranges from her backyard and I wanted to use some of the oranges. The orange sauce was really good on the cod and accents the pecan crust.
I’d also bought a new ginger grater yesterday and I wanted to try it out. I also wanted to try the Wondra on the fish after hearing a chef talk about it on Martha Stewart as a coating in place of regular flour. All of these reasons led to the creation of this recipe.
This cod took about 20 minutes total to make including the glaze. The broccoli was frozen and so was the rice, making this a quick dinner with some do ahead cooking.
- 3 - 4 Cod Loins (depending on what you'll eat)
- salt and pepper
- Wondra Flour - to coat fish with
- 1 T. water
- Bread Coating (recipe below)
- Orange Glaze (recipe below)
- Oil for frying
- Bread Coating
- 1 cup Panko
- 3/4 cup chopped pecans
- 1/4 cup Wondra Flour
- Mix together bread crumb ingredients in a pie pan.
- Orange Glaze
- 1 medium orange juiced
- 2 T. honey
- 1 t. fresh grated ginger
- 2 T. water
- 2 T. olive oil
- salt and pepper
- 1 green onion - sliced (reserved)
- Add all orange glaze ingredients to a small saucepan. Bring to a boil and reduce to half. Stir a few times while cooking. Just before serving add green onion.
- Add egg and water to a pan large enough to hold a piece of fish. Salt and pepper the fish pieces. Sprinkle the cod loins with the wondra flour. Dip into egg mixture. Dredge cod thru bread crumbs and coat well. Set on a plate and place in refrigerator for 5 minutes. You can skip this if you want, but your crust will stay on better if you do. You can leave in the frig for 30 minutes if you need to. You may need to recoat the bottom with a few more of the crumbs if you do.
- Heat an inch of oil in a frying pan. When oil is hot add the breaded cod loins. Mine were pretty thick so they cooked in about 8 minutes. Use tongs to turn over the fish when browned. Drain on paper towels when cooked.
- When you plate the fish, drizzle with the orange glaze. Garnish with lemon or orange slices.