Tortilla Crusted Cod in a Coriander Cream Sauce

Tortilla Crusted Cod in a Coriander Cream Sauce

From June 6, 2007:  I love El Milagro tortilla chips.  They are thin, crispy, and unsalted.  I discovered them in Austin, Texas and was estatic when they started selling them this year at the Super Target here in Fredericksburg, Virginia.  I save the crumbs at the bottom of the bag of tortilla chips to use for Migas, but wanted to find an additional use for them.  This was an experiment that went wonderfully right.  It was quick to put together.  I served it with a salad and a veggie medley of onions, garlic, zucchini, and golden hominy.  A great weeknight dinner.

Tortilla Crusted Cod in a Coriander Cream Sauce

cod fillets
ground coriander
tortilla chips, finely crushed
2 eggs, 1 seperated
1 T. water or milk
2 T. butter
6 T. heavy cream
1 T. capers
1 tsp. lemon juice
canola oil for pan-frying

Season cod with salt, pepper, and ground coriander.  In a bowl mix 1 egg, the seperated egg white and the 1 T. of water or milk. Dip fish in egg mixture and dredge in the crushed tortilla chips.  Pan fry over medium-high heat, turning the fish once, until golden brown, about 4 or 5 minutes.  Remove fish from hot oil and drain on paper towels.  Meanwhile, melt 2 T. butter over medium heat.  Add cream, 1/4 tsp. ground coriander, and seperated egg yolk; whisking.  When heated through (do not let it boil) and starting to thicken, add capers and lemon juice.  Serve cream sauce with the tortilla crusted cod.


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