Panko and Matcha Cod
Panko and Matcha Cod

Ingredients

Method

  • 4 x skinless cod fillets (mulloway or trout will also work!)
  • 65g pistachio nuts (shelled)
  • 50g panko breadcrumbs
  • 1.5 tsp matcha powder
  • 1 egg
  • 2 tbsp flour
  • Salt and pepper
  • 1 lemon, to serve
  • Salads, to serve
  • Season the fish well. Blitz the nuts in a food processor, and tip into a mixing bowl with the panko and matcha, and stir well. Whisk the egg in a second bowl, and put the flour in a third.
  • Dust the fish fillets with the flour, dip into the egg, and then press into the crumb mixture to cover. Carefully fry in hot oil for 3-4 minutes on each side, or until golden and crisp. Drain on kitchen paper, and serve with salads or wasabi peas.
30 mins
4 serving
This recipe pairs perfectly with the Murdoch Hill 'Sulky' Dry Riesling 2019 from Adelaide Hills, Australia.

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