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Tempura Cod Bites with a Soy & Mirin Sauce

[[ recipeID=recipe-9l4oddwur, title=TEMPURA COD BITES WITH A SOY & MIRIN SAUCE ]]

 


Nutrients per serving: 340 calories, 7g total fat, 1g saturated fat, 19% calories from fat, 57mg cholesterol, 23g protein, 43g carbohydrate, 0g fiber, 1024mg sodium, 3mg calcium and 710mg omega-3 fatty acids.

This recipe can be found in its original form at  www.alaskaseafood.org 

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TEMPURA COD BITES WITH A SOY & MIRIN SAUCE

Tempura Cod Bites could be just the ticket for your New Year's celebration! Healthy, seafood forward finger-food with panko, tempura, and furikake for even more flavor. 23 grams of protein for only 7 grams of fat! 

Servings: 4

Keywords:

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins

Ingredients

Instructions

Ingredients

sauce

  • 1/2 cup mirin
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 teaspoons minced and seeded Serrano peppers
  • 1 Tablespoon minced green onion or chives

Tempura cod bites

  • 1 pound Alaska Cod fillets, fresh, thawed or frozen (We use our Wild Caught Pacific Cod Loins)
  • 1/3 cup mayonnaise
  • 1/4 teaspoon cayenne pepper, if desired
  • 2 teaspoons lime juice
  • Salt and pepper, to taste
  • 1/4 to 1/3 cup panko bread crumbs
  • 1/4 cup furikake (shredded nori and seasonings), if desired**Furikake is a seasoning made of seaweed! Or sub it for our friends' product: Barnacle Seafoods' Kelp Blend -- straight from Alaska to you. 
  • 3/4 cup tempura (dry batter)
  • Ice cold water, as needed
  • Peanut or canola oil, for frying

Instructions

  1. Mix sauce ingredients together; set aside.
  2. Fill a large sauté pan or stockpot with enough water to cover seafood; bring to a simmer.
  3. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer.
  4. Once simmering, cover pan tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
  5. Add enough oil to a fryer or deep, heavy sauce pot to at least 3 inches deep; heat to 350F. 
  6. Mix together cod flakes, mayonnaise, cayenne, lime juice, salt and pepper. Gently fold in panko; scoop mixture by tablespoon into balls. Roll balls in furikake, if desired. 
  7. Mix tempura and enough cold water (as directed on package) to make batter. Mix just until slightly lumpy. Dip balls into batter to lightly coat, removing excess as needed. Fry, in batches, for 3 to 5 minutes until deep golden brown. Serve cod bites with dipping sauce.
  8. **Variation: Alaska Cod can be poached, steamed, baked or sautéed until opaque throughout; cool slightly before breaking into small flakes.