Panko Cod Sticks with Sweet and Sour Papaya Dip

Panko-coated, finger-size pieces of B.C. lingcod served with a sweet and sour, Asian-style papaya dip. Make a meal of the cod sticks by serving them with coleslaw and steamed rice. Recipe could be halved.

Recipe - Quality Foods

Panko Cod Sticks with Sweet and Sour Papaya Dip

Prep Time30 Minutes

Servings4

Cook Time18 Minutes

Ingredients

1 cup peeled ripe papaya, cut into 1/2-inch cubes

1/2 cup unsweetened pineapple juice or orange juice

2 Tbsp lime juice

2 Tbsp brown sugar

1 tsp finely grated ginger

2 tsp soy sauce

1 tsp sriracha or hot chili sauce, or to taste

1/2 tsp cornstarch

1 1/2 cups panko (see Note)

1/2 tsp paprika

salt and freshly ground black pepper, to taste

1/3 cup mayonnaise

550 grams B.C. lingcod or other cod fillets, any bones removed

lime slices and cilantro sprigs, for garnish (optional)

Directions

To make the dip, place papaya, juices, sugar, ginger, soy sauce, sriracha and cornstarch in a food processor or blender and pulse until smooth. Transfer mixture to a small pot, set over medium, medium-high heat, and bring to a simmer. Simmer 2 to 3 minutes. Remove dip from the heat, cool to room temperature, transfer to a bowl, cover and refrigerate until needed. (Dip can be made a day before needed.)

Place panko in a large non-stick skillet and set over medium heat. Cook and frequently stir panko until light golden brown, about 3 to 5 minutes. Spread panko on a wide plate and let cool. Now mix in the paprika, salt and pepper. Line a large baking sheet with parchment paper (see Note 2).

Place the mayonnaise in a medium bowl. Cut the fish into sticks, each about 4-inches long and 3/4- to 1-inch wide. Set the cod sticks in the bowl with mayonnaise and gently toss to coat each piece.

Preheat oven to 425 F. Coat each cod stick in panko, pressing it on to help it adhere. Set the coated fish on the baking sheet as you go along. Bake the fish 13 to 15 minutes, or until cooked through. Serve the cod sticks with the papaya dip, garnished with lime slices and cilantro sprigs.

Note: Panko are coarse, Japanese-style breadcrumbs. It’s sold in our Asian foods aisle. The baking sheet used when testing this recipe was 18- by 13-inches.

30 minutes

Prep Time

18 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 cup peeled ripe papaya, cut into 1/2-inch cubes

Papaya - Fruit, Fresh, 1 Each

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$8.99

1/2 cup unsweetened pineapple juice or orange juice

Ceres - Pineapple 100% Juice, 1 Litre

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$4.99 was $5.79$0.50/100ml

2 Tbsp lime juice

ReaLime - Lime Juice Squeezers, 125 Millilitre

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$2.19$1.75/100ml

2 Tbsp brown sugar

Rogers - Dark Brown Sugar, 1kg, 1 Kilogram

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$4.39$0.44/100g

1 tsp finely grated ginger

Ginger Root - Fresh, 1 Pound

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$3.29/lb$0.73/100g

2 tsp soy sauce

Kikkoman - Soy Sauce, 148 Millilitre

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$5.69$3.84/100ml

1 tsp sriracha or hot chili sauce, or to taste

Western Family - Sriracha Hot Chili Sauce, 455 Millilitre

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$4.19 was $4.99$0.92/100ml

1/2 tsp cornstarch

Western Family - Corn Starch, 454 Gram

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$4.69$1.03/100g

1 1/2 cups panko (see Note)

Western Family - Panko Bread Crumbs, 227 Gram

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$4.39$1.93/100g

1/2 tsp paprika

Mccormick - Paprika, 35 Gram

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$5.89 was $6.99$16.83/100g

salt and freshly ground black pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$5.99 was $6.49$3.86/100g

1/3 cup mayonnaise

Western Family - Real Mayonnaise, 475 Millilitre

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$4.39$0.92/100ml

550 grams B.C. lingcod or other cod fillets, any bones removed

Not Available

lime slices and cilantro sprigs, for garnish (optional)

Limes - Fruit, Fresh, 1 Each

5 for $4

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$0.80 was $0.99

Directions

To make the dip, place papaya, juices, sugar, ginger, soy sauce, sriracha and cornstarch in a food processor or blender and pulse until smooth. Transfer mixture to a small pot, set over medium, medium-high heat, and bring to a simmer. Simmer 2 to 3 minutes. Remove dip from the heat, cool to room temperature, transfer to a bowl, cover and refrigerate until needed. (Dip can be made a day before needed.)

Place panko in a large non-stick skillet and set over medium heat. Cook and frequently stir panko until light golden brown, about 3 to 5 minutes. Spread panko on a wide plate and let cool. Now mix in the paprika, salt and pepper. Line a large baking sheet with parchment paper (see Note 2).

Place the mayonnaise in a medium bowl. Cut the fish into sticks, each about 4-inches long and 3/4- to 1-inch wide. Set the cod sticks in the bowl with mayonnaise and gently toss to coat each piece.

Preheat oven to 425 F. Coat each cod stick in panko, pressing it on to help it adhere. Set the coated fish on the baking sheet as you go along. Bake the fish 13 to 15 minutes, or until cooked through. Serve the cod sticks with the papaya dip, garnished with lime slices and cilantro sprigs.

Note: Panko are coarse, Japanese-style breadcrumbs. It’s sold in our Asian foods aisle. The baking sheet used when testing this recipe was 18- by 13-inches.