Southwestern-Style Tortilla Crusted Cod

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As I have mentioned before that my husband prefers eating more fish than other meats. So, I always have to find a way to cook his meal with exotic flavor. He prefers his dishes spicy or hot or hot and spicy in one dish.

Well, after visiting Texas very often that I learned to enjoy Tex-Mex dishes and knowing that Tex-Mex is also part of Southwestern Cuisine too. Southwestern cuisine is quite similar to Mexican cuisine. It is actually a fusion of recipes which the Spanish colonial settlers have been eaten during the post-Columbian era. The difference between Southwestern and Mexican is that Southwestern is their use of spices like chili pepper added to it.

The tortilla are basically made of flour/cornmeal and it really makes a good bread crumb, just tortillas are not enough to give a good flavor, so I decided to add some fresh and dried ingredients together but you might feel how wet ingredients would go well with dried and it might be turns soggy. Well, that was my feeling but I am glad that the tortillas are act as a blocker as it soaks up some of the moisture.

Glad that it turns out well and you can see my end result.

 

 

Serves 6

Ingredients:

6 cod fillets cut into half each into reasonable sizes

8 corn/flour tortillas, hand torn into pieces

2 medium jalapeno, stem removed, seeded and finely chopped

1 teaspoon crushed red pepper flakes (optional)

1/3 cup finely chopped cilantro

1/3 teaspoon ground cumin

1¼ teaspoons seasoning salt

¾ teaspoon chili powder

1¼ teaspoons lime/lemon juice

2 small egg, lightly beaten

 

Method:

Preheat oven to 375°F. Grease the baking pan/sheet with canola/vegetable/corn/olive cooking spray. You may even grease the baking pan/sheet with the above named oil too.

In a blender, add the corn/flour tortillas pieces, cilantro, jalapeno, crushed red pepper flakes, seasoning salt, chili powder, cumin powder and lime/lemon juice and pulse until the ingredients are in small crumbs. Do not over grate until too fine as you want to have some texture after being cook. Transfer into a flat plate and with a spoon/fork and spread it wide.

Place the beaten egg in a deep wide mouth dish.

Place the two dish side to side and start with by dipping the cod in the beaten egg and then into the tortilla crumbs and patting tortilla crumbs to coat well. Transfer onto the greased baking pan/sheet. Place the baking pan/sheet into the preheated oven and bake for about 18-20 minutes depending on the thickness of the fillets.

 

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