1tspMeadowbourne Harbormaster seasoningor your favorite spice blend
Dill Sauce
1/2cupsour cream
2tbspfresh dillminced
2tbspdill picklesfinely chopped
1/2tspsugar
1tsphorseradish
1tbsplemon juice
1/2tsplemon zest
2tspDijon mustard
1garlic clovepressed or grated
saltto taste
freshly ground pepper
dash of cayenneif you like a kick!
Instructions
Mix all the sauce ingredients together and place in a small bowl, refrigerate. You can do this ahead of time. The longer it sits, the better it will taste.
Heat oil in fry pan. Place flour into a ziplock bag (just enough to lightly coat the cheeks). Shake up until all are thoroughly covered. Mix the panko and the spice mix together until well blended.
Take the cod cheeks that are floured and coat in egg wash, let excess drip off. Next coat the cheeks in the panko mixture. Fry until golden, flip and do the same for the other side. Serve immediately with the dill sauce.
Notes
This recipe can be used for any fish cheeks. The sauce is great on any fried fish, or even with salmon.