Salt and Pepper Alaskan Cod


  1. Dredge cod in cornstarch; fry in 365°F to 375°F fryer for 1-2 minutes, or until internal temperature reaches 145°F.
  2. Dredge gremolata ingredients, except cilantro, salt and pepper, in cornstarch. Fry for 15-30 seconds or until garlic is golden brown. Cool and add cilantro leaves. Toss with salt and pepper.
  3. Place gremolata on warm bun bottom, top with fried cod, drizzle with Ponzu sauce and red vinegar; garnish with fresh jalapeño slices and fresh cilantro.
  4. Top with bun crown.


  • 3 or 4 lbs Alaska cod fillet(s), (4 or 5 oz each)
  • 12 each sesame seed bun, toasted
  • 1 oz cilantro, fresh, leaves
  • 12 sprigs cilantro, fresh
  • as needed cornstarch
  • 2 oz garlic, sliced
  • 2 oz ginger, julienne
  • 1 tbsp Ground pepper mix, (black, green, red & Szechwan)
  • 2 slices of each jalapeño(s), red and green, thinly sliced
  • 2 oz jalapeño(s), red and green
  • 12 tbsp Lime Ponzu sauce
  • drizzle red vinegar, (available at Asian markets)
  • 1 tbsp Kosher salt
  • 4 oz Scallions, chopped