Crispy Cod with Lemon Dill Sauce

Fish is always a better option when comes to eating healthy but most of the time they are a little too light as a meal for dinner..... which I always ended up snacking on something agin before hitting midnight.

So bearing that in mind (to avoid eating twice at night) I have decided to pick Cod fish. They are richer then most fishes and will probably (it did!) able to keep me satisfied till the next morning.

The lemony sauce still linger in my mouth... yummy...

Here's my recipe to share... the recipe serves 2 person

Ingredients:
For the crispy fish
4 (approx. 30 grams each) skinless cod fillet or cutlet
2 egg whites - lightly beaten with folk

1 cup Japanese breadcrumbs (Panko)

2 tsp garlic powder

2 tsp paprika powder

1 tsp freshly grind black pepper

1 tsp salt  or less

2 tbsp cooking oil

Lemon wedges

For the  sauce
1 tbsp custard powder

2 tbsp gherkins or pickles ( I used dill pickle) - finely chopped 

5 tbsp mayonnaise (I used low fat mayonnaise)

1 tsp fresh lemon juice

1 tsp fresh dill - chopped

Method:

For the crispy fish

1)   Place large skillet at medium high heat.

2)   Place egg whites in a shallow dish.

3)   Combine Japanese breadcrumbs, garlic powder and  paprika in a large plate. 
4)   Sprinkle fish with salt and pepper evenly.

5)   Dip each fillet into the egg white and then press to cover with the Japanese breadcrumbs mixture.

6)   Fry fillet on the skillet for approx. 4-5 minutes on each side or until done. Fry for longer if your fish is thickly sliced . Drain with kitchen towels and set aside with lemon wedges.

For the sauce

i)    Mix lemon juice, gherkins and dill. Serve with with fish.

>> Tips to note : 

- You may substitute cod with other firm fish such as halibut or lemon sole.

Bread Pudding with Custard Sauce

I am a bread person so I love all types of bread and also all sorts of desserts which made from bread.  Bread pudding is my favorite as it is simple and good use of breads accumulated the past few days! I like it very  moist and thus have made some simple custard sauce to complement the pudding.

Hope you will like it as much as I did!

Ingredients:
For the pudding
3/4 loaf of overnight bread - Toasted and cute into 1 inch squares
3 cups milk (I used low-fat)
3 large eggs

3/4 cups brown sugar
1 tbsp vanilla essence
1 tbsp ground cinnamon1/3 cup raisins
1/3 cup walnuts - coarsely crushed
1 tbsp coarse grain sugar


For the custard sauce
1 tbsp custard powder
1 1/2 tbsp fine sugar
2 cups milk
1 tsp vanilla

Method:

For the pudding

1)   Preheat oven at 350 degrees F or 180 degrees C.

2)   Place bread into a non-stick 9" x 9" baking pan.

3)   Combine milk, eggs, sugar, vanilla and cinnamon in a bowl. Whisk to mix well then pour into the baking pan.
4)   Press the bread into the liquid mixture to ensure the bread are all wet.

5)   Sprinkle raisins, walnuts and coarse sugar.

6)   Bake for 30 - 45 minutes until the top is brown.  

For the custard sauce

i)    Mix custard powder, sugar, vanilla and 1/4 of the 2 cups milk in a small bowl.

ii)   Slowly boil the remaining milk in a sauce pan till boiling.

iii)  Mix in the custard mixture and keep stirring till smooth.

iv)  Off the heat once started boiling and ready to serve with the pudding.

>> Tips to note : 

- Cut the bread equally same size  to cook evenly.
- For better presentation and richer taste, get 3 pieces of mini croissant. Toast and cut into 6 pieces. Arrange nicely on top of the toast bread before step 3 . Reduce bread with the equal amount of croissant used.