If you love wasabi like I do, you will love this recipe. Love the crunch of the panko bread crumbs. Even leftovers are crunchy. The original recipe called for Salmon, but I think it needs a milder fish that won’t compete with the wasabi.
1 Tablespoon Wasabi powder
1 Tablespoon water
1 Tablespoon rice wine vinegar
1/4 teaspoon soy sauce
4 (6 ounce) cod fillet pieces
1 teaspoon Emeril’s Original Essence, recipe follows
1 cup panko crumbs
1/4 cup vegetable oil Slowly add water to wasabi powder to form paste. If you like wasabi, go heavier with it.
Add the vinegar and soy, and whisk well. Place the fish in a glass dish and coat evenly on both sides with the wasabi mixture. Refrigerate for 30 minutes.
Season fish with seasoning mixture and dredge in panko crumbs. Heat oil in large skillet. Add fish and cook about 3 to 4 minutes on each side depending on the thickness of the fish.
Essence (Emeril’s Creole Seasoning).
This make quite a bit of seasoning. If you don’t have plans to use it for anything else, divide in half.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients and store in air tight container.