Brad's pretzel crusted cod with cilantro lime aioli. To prepare aioli, combine cilantro, mayonnaise, serrano, and minced garlic, stirring well. While the cornflake crusted halibut was delicious, I did not like the overall taste of the cilantro aioli. Note: Nutritional analysis is per serving.

Prepare the shrimp, lime juice mixture and chile aïoli ahead. Versatile & tasty topping for crab cakes, prawns or chicken. Don't make too much ahead of serving as the cilantro flavour will get quite intense. You can have Brad's pretzel crusted cod with cilantro lime aioli using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Brad's pretzel crusted cod with cilantro lime aioli

1. Prepare of For the fish.
2. Prepare 2 lbs of cod fillets.
3. Prepare 1 bag of pretzels.
4. You need 1 1/2 cup of flour.
5. It's 1 tsp of each; garlic powder, white pepper, and paprika.
6. It's 2 of eggs, beaten.
7. Prepare of Oil for frying.
8. You need of For the aioli.
9. Prepare 1 1/2 cups of mayonnaise.
10. It's 1/2 bunch of cilantro, finely chopped.
11. You need 1 tsp of minced garlic.
12. You need of Juice of half a lime.
13. You need Dash of tobasco sauce, optional.

These Banh Mi Totchos (tater tot nachos) are loaded with all the semi-traditional banh mi ingredients - pork, jalapenos, green onions, cilantro, cucumber, pickled carrots and daikon - then drizzled with a creamy-dreamy cilantro lime aioli. These tricked out totchos are perfect for game day, snack time or. For a twist on fish and chips, bread white fish fillets with crushed potato chips and serve it with lemon-garlic aioli. To give the cod a golden crust, Melissa Rubel Jacobson dusts it with finely milled Wondra flour before cooking.

Brad's pretzel crusted cod with cilantro lime aioli step by step

1. Pulse pretzels in a blender or food processor until they are super fine. You will need 1 1/2 to 2 cups total pretzel crumbs..
2. Mix all aioli ingredients in a bowl. Chill for 1 hour..
3. Set up the breading line. First the flour. Mix spices into flour. Then egg. Then pretzel crumbs..
4. Heat oil in a lg fry pan over medium low heat. Dredge fish in flour. The egg. Then pretzel. Fry until golden brown. 5-6 minutes a side..
5. Drain on paper towels. Garnish with aioli and cilantro leaves. Serve immediately. Enjoy..

The creamy preserved-lemon aioli she serves alongside the fish is also a terrific dipping sauce for roasted potatoes. Most of the recipes I looked up for cornmeal crusted shrimp were prepared by frying them, but I found that baking them still produced that crispy exterior that you get when they're fried. The bright fresh flavor of this aioli is the perfect dipping sauce for these crispy, crunchy baked cornmeal crusted shrimp! Can this low-salt and reduced-phosphorus recipe still deliver a culinary kick? I especially loved the Chile-Cilantro Aioli.