Pan-seared and crusted lingcod is a delicious and flavorful dish that is perfect for any seafood lover. Lingcod is a type of fish that is commonly found in the Pacific Ocean, and it has a delicate and mild flavor that pairs well with a crispy crust.
To create this dish, you will first need to coat your lingcod fillets with a flavorful mixture of breadcrumbs and herbs. This crust will help to seal in the moisture of the fish and add a satisfying crunch to each bite. Then, you will pan-sear the fish in a hot skillet until it is golden brown and cooked through. The end result is a perfectly cooked lingcod fillet with a crispy crust that is full of flavor.
Ingredients
Here is a list of ingredients you will need to make the pan-seared and crusted lingcod:
- Lingcod fillets – 2 (6-ounce) fillets
- Panko breadcrumbs – 1/2 cup
- Parmesan cheese – 1/4 cup, grated
- Garlic powder – 1 teaspoon
- Paprika – 1 teaspoon
- Salt – 1/2 teaspoon
- Black pepper – 1/4 teaspoon
- All-purpose flour – 1/4 cup
- Egg – 1, beaten
- Vegetable oil – 2 tablespoons
- Fresh lemon wedges – for serving
These ingredients are key to creating a flavorful and crispy crust on the lingcod fillets. The panko breadcrumbs and parmesan cheese provide a nice crunch, while the garlic powder, paprika, salt, and black pepper add a savory and aromatic flavor to the fish. The all-purpose flour helps to create a base for the crust to adhere to, while the beaten egg acts as a binder. The vegetable oil is used for pan-searing the fillets to perfection, and the fresh lemon wedges add a bright and refreshing touch to the dish.
Steps for Pan-Seared and Crusted Lingcod
1. Prepare the lingcod fillets: Start by patting the lingcod fillets dry with a paper towel to remove any excess moisture. This will help the crusting ingredients adhere better to the fish. Season both sides of the fillets with salt and pepper. Set aside.
2. Prepare the crust mixture: In a shallow dish, combine the panko breadcrumbs, grated parmesan cheese, chopped parsley, lemon zest, garlic powder, salt, and pepper. Mix well to combine all the ingredients evenly.
3. Coat the lingcod fillets in the crust mixture: Dredge each seasoned lingcod fillet in the crust mixture, pressing gently to ensure that the crumbs adhere to all sides of the fish. Repeat this process for all the fillets. Set the coated fillets aside.
TIP: You can also use a combination of flour, beaten eggs, and breadcrumbs to coat the fish for an even crispier crust.
4. Heat the cooking oil: In a large skillet, heat a tablespoon of cooking oil over medium-high heat. Once the oil is hot, carefully place the coated lingcod fillets in the skillet, making sure not to overcrowd the pan. Cook the fillets for 3-4 minutes on each side, or until the crust is golden brown and crispy, and the fish is cooked through.
NOTE: The cooking time may vary depending on the thickness of the fillets. Thicker fillets may require additional cooking time.
5. Serve and enjoy: Once the lingcod fillets are cooked to perfection, remove them from the skillet and transfer them to a serving plate. Serve hot with your choice of sides, such as roasted vegetables or a fresh salad. Enjoy the crispy, flavorful crust and tender, flaky lingcod!
Tips from Professional Chefs for Cooking Pan-Seared and Crusted Lingcod
When it comes to cooking pan-seared and crusted lingcod, professional chefs have shared their expert advice on how to achieve the best results. Here are some tips:
- Choose a good quality lingcod: For the best flavor and texture, it is important to choose fresh and high-quality lingcod. Look for lingcod that has clear and bright eyes, firm flesh, and a mild fishy smell.
- Preheat your skillet: Before searing the lingcod, make sure to preheat your skillet over medium-high heat. This will help ensure a nice crust forms on the fish while keeping the flesh moist and tender.
- Season the fish generously: To enhance the flavor of the lingcod, generously season both sides of the fish with salt and pepper, or your choice of spices and herbs. This will add depth and complexity to the dish.
- Use a combination of butter and oil: For the perfect balance of flavor and crispy texture, professional chefs recommend using a combination of butter and oil when searing the lingcod. This will give the fish a rich and buttery taste while preventing it from sticking to the skillet.
- Let the fish rest before serving: After cooking the lingcod, it is important to let it rest for a few minutes before serving. This allows the juices to redistribute and ensures a moist and tender final result.
By following these tips from professional chefs, you can create a delicious and perfectly cooked pan-seared and crusted lingcod dish that will impress your family and friends.
Reviews
I recently tried the Pan-Seared and Crusted Lingcod recipe and it was absolutely delicious! As someone who enjoys cooking seafood, I was excited to give this recipe a try and it did not disappoint. The lingcod was perfectly cooked, with a crispy, golden crust that added a wonderful texture to each bite.
The recipe was easy to follow and the ingredients were easy to find. I loved the combination of flavors in the crust, which included breadcrumbs, parmesan cheese, garlic powder, and thyme. It gave the lingcod a savory, aromatic taste that was simply delightful. The pan-searing method ensured that the fish stayed moist and tender, while also achieving a lovely caramelized exterior.
I served the Pan-Seared and Crusted Lingcod with a side of roasted vegetables and it made for a complete and satisfying meal. The flavors of the fish paired beautifully with the vegetables, creating a harmonious balance of taste. This recipe is a winner in my book and I would highly recommend it to anyone looking for a delicious and impressive seafood dish to serve.
I recently tried the Pan-Seared and Crusted Lingcod recipe and I must say it was a delightful experience. The lingcod fillets were perfectly cooked with a crispy and flavorful crust that added depth to the dish. The recipe was easy to follow and the ingredients were readily available.
The texture of the lingcod was incredibly tender and the flavors were well balanced. The crust had a wonderful combination of herbs and spices that complemented the delicate flavor of the fish. The pan-searing method ensured that the lingcod was cooked evenly and had a lovely golden brown crust.
I highly recommend trying this recipe if you are a seafood lover. The Pan-Seared and Crusted Lingcod is a delightful dish that is sure to impress both your family and guests. It is a simple yet elegant recipe that showcases the natural flavors of the lingcod. Give it a try and you won’t be disappointed!
The Pan-Seared and Crusted Lingcod was absolutely divine! As a seafood lover, I am always on the lookout for new and exciting recipes to try, and this one definitely did not disappoint. The lingcod was cooked to perfection – crispy on the outside and tender on the inside. The crust added a beautiful texture and flavor that complemented the fish perfectly.
The recipe itself was fairly simple to follow, even for someone like me who is not the most experienced cook. The instructions were clear and easy to understand, and the ingredients were readily available at my local grocery store. I especially appreciated the use of fresh herbs and spices, as they added a wonderful aromatic element to the dish.
Overall, I would highly recommend the Pan-Seared and Crusted Lingcod recipe to anyone looking to impress their guests with a delicious and sophisticated seafood dish. It is not only visually stunning, but also incredibly flavorful. I will definitely be making this recipe again in the near future!
I recently tried the Pan-Seared and Crusted Lingcod recipe and it was absolutely fantastic! The lingcod fillets were perfectly cooked with a crispy and flavorful crust. The recipe was easy to follow and didn’t require too many ingredients, which I appreciated. The combination of the breadcrumbs, Parmesan cheese, and herbs created a delicious coating that added a nice crunch to the fish. I also loved how the lemon juice added a refreshing tanginess to the dish.
The texture of the lingcod was moist and tender, and it just melted in my mouth. The flavors were well-balanced and the fish itself had a mild and delicate taste. It was a truly enjoyable and satisfying meal that I will definitely be making again in the future. The pan-searing method created a beautiful golden crust that locked in all the moisture and flavors of the fish. This recipe is a great way to highlight the natural flavors of lingcod and it’s a perfect option for a quick and delicious weeknight dinner.
Overall, I highly recommend trying the Pan-Seared and Crusted Lingcod recipe. It’s a simple and delicious way to enjoy this versatile fish. Whether you’re a seafood lover or just looking to try something new, this recipe is sure to impress. So go ahead and give it a try, you won’t be disappointed!
