A whole lot of ling cod and rock fish! Much of this bounty has come from the bottom up after an incredibly successful bottom fishing trip yesterday. I could 25 fish in this photo and 10 very happy anglers.
This group had a blast with Skipper Russell and deckhand Ian. Every person on the boat caught at least 3 fish each, if not more. Dan Oranen reeled in the biggest fish of that trip. He boated a monster ling cod weighing 28lb-02oz.
I have a favourite recipe for cooking up rock fish and cod. This group has so much white fish I’m sure they’ll be looking for many different ways to cook it up! I have used this recipe on a variety of rock fish as well as ling cod.
Herb & Panko Crusted Ling Cod
Cod or other white fish fillets (portions around 6oz)
1 cup of Panko (Panko is a Japanese style breadcrumb that makes a light and slightly sweet coating. You can find it in the international section of most grocery stores)
1tbsp chopped fresh chives
1tbsp chopped fresh parsley
1tbsp chopped fresh basil
½ tsp each of salt and pepper
1 tbsp of olive oil
Preheat oven to 400. In a shallow pan mix the herbs, salt, pepper, and pank. Rub each piece of fish with a bit of olive oil and pat the pieces in the Panko mixture.
Heat a pan/skillet to medium-high. Add a little butter or olive oil to the pan and start frying your fish! If you can, get all of your pieces in one pan cook them for about 2-3 minutes on just one side until the coating is golden brown. Then turn the fish over and immediately put it in the oven. Cook it in there for another 5 minutes.
Remove and serve with a wedge of lemon. Delicious!