Louisiana-Style Icelandic Cod

🥘 Ingredients

• black pepper
  ½ tsp
• carrot
  1 unit
• chili pepper
  1 unit
• cornstarch
  1 tbsp
• dijon mustard
  1 tsp
• icelandic cod
  2 fillets
• mayonnaise
  ¼ cup
• old bay seasoning
  1 tsp
• olive oil
  3 tbsp
• panko breadcrumbs
  ½ cup
• potatoes
  2 medium
• salt
  1 tsp
• scallions
  2 unit
• shredded red cabbage
  1 c
• sour cream
  ¼ cup
• sugar
  1½ tsp
• white wine vinegar
  1 tbsp

🍳 Cookware

• baking sheet
• box grater
• medium bowl
• small bowl
• large skillet

1. 

   1

   icelandic cod potatoes shredded red cabbage carrot scallions sour cream mayonnaise panko breadcrumbs cornstarch old bay seasoning dijon mustard chili pepper white wine vinegar olive oil salt black pepper sugar

   icelandic cod: 2 fillets, potatoes: 2 medium, shredded red cabbage: 1 c, carrot: 1 unit, scallions: 2 unit, sour cream: ¼ cup, mayonnaise: ¼ cup, panko breadcrumbs: ½ cup, cornstarch: 1 tbsp, old bay seasoning: 1 tsp, dijon mustard: 1 tsp, chili pepper: 1 unit, white wine vinegar: 1 tbsp, olive oil: 3 tbsp, salt: 1 tsp, black pepper: ½ tsp, sugar: 1½ tsp
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.
3. 

   3

   Cut potatoes into wedges. Toss on a baking sheet with 1 tbsp olive oil, ¼ tsp salt, and a pinch of black pepper. Bake until crispy and tender ⏱️ 25 minutes .
4. 

   4

   Using a box grater , grate carrot into a medium bowl . Add shredded red cabbage, half the sour cream, half the white wine vinegar, 2 tbsp scallion greens, and half the sugar. Toss to combine and set aside.
5. 

   5

   In a small bowl , mix cornstarch, panko breadcrumbs, old bay seasoning, remaining salt, and remaining black pepper. Halve icelandic cod lengthwise and pat dry with paper towels. Dredge fillets in the panko mixture, pressing gently to coat.
6. 

   6

   For the remoulade, combine remaining sour cream, mayonnaise, finely minced chili pepper, dijon mustard, remaining white wine vinegar, and remaining sugar. Stir until smooth and set aside.
7. 7

   Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. Once oil shimmers, add cod and fry until crust is golden and fish is cooked through ⏱️ 2 minutes per side.
8. 8

   Divide potatoes, slaw, and cod between plates. Drizzle with spicy remoulade and garnish with remaining scallion greens. Serve immediately.