Hummus-crusted Cod - Something Edible
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Hummus-crusted Cod

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Hummus-crusted Cod


Servings: Serves about 4

Prep Time: 30 minute

Cook Time: 15 minutes

  • 2 lbs cod fillets If frozen, thaw 'em out first.
  • 1/4 cup extra-virgin olive oil plus more for the fry
  • 1/2 cup garbanzo flour (aka chickpea/ceci flour)
  • 2 oz roasted pistachios ground (about 2 Tbsp; shelled, duh)
  • 1/2 tsp garlic powder
  • 1 1/2 tsp Kosher salt (1 + 1/2 tsp)
  • 1/4 tsp cumin ground
  • 1/4 tsp crushed red pepper optional if you fear the hotness
  • lemon zest from one medium lemon (microplaned is best)

  • Instructions: Pat the fish dry with a paper towel or two. Salt the fish with 1/2 tsp of the Kosher salt. Drizzle the fish liberally on both sides with the olive oil. Mix garbanzo flour, pistachios, garlic powder, 1 tsp kosher salt, cumin and crushed red pepper in a shallow dish and dredge the inner (non-skin) side of the fillet with the mix. Let fish rest on a rack for at least 15 mins to get the crust-a-happening You can let it air out longer, but if it's gonna be longer than 30 minutes, please consider refrigeration. Heat a couple of tablespoons of olive oil in a non-stick pan on medium heat. Place crust-side down in the pan and cook for 2-3 minutes to achieve a golden brown crust, flip and finish cooking the crustless side for a couple minutes more. Finish with zest. Lest rest a couple of minutes and dress with a squeeze of lemon before serving.

    Notes: This was good enough, but I thought it a little salty without the lemon juice. The garbanzo flour was a bit raw as well, so I may mix halfsies w/ another flour or corn starch. I might try sans zest next time as well.

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