Panko & Sesame Crusted Cod With Hoisin Dipping Sauce

• 1 lb Captain's Cut cod filets, cut into 6 large chunks
• cornstarch for dredging
• 1 egg lightly beaten
• Crumb Coating:
• 1 small shallot minced
• 1 medium garlic clove minced
• 2 tbsp ginger root minced
• 1/4 Tsp salt
• 1/4 Tsp freshly ground black pepper
• 2/3 cup Panko
• 2 Tbsp toasted sesame seeds
• peanut oil for sauteing
• Dipping Sauce:
• 3 Tbsp Hoisin sauce
• 1 Tbsp Saki or dry sherry
• 1 tsp light soy sauce
• 1/2 Tbsp peanut oil
• 1 medium garlic clove minced
• 1 Tbsp minced ginger
• 1/2 Tsp chili paste or red pepper flakes

1. Preheat oven to 425.
2. Combine dipping sauce ingredients in small bowl and set aside.
3. Saute shallots, ginger and garlic in about 2 tbsp peanut oil until softened. Remove from heat and add Panko, sesame seeds, salt & pepper to moisten all.
4. Dredge fish in cornstarch to coat, then dip in beaten egg and then in Panko/sesame mixture to coat completely. At this point you can refrigerate until ready to cook or proceed immediately.
5. Heat a small saute pan with about 1/4 cup peanut oil and lightly brown the fish on all sides, about 3 minutes, turning as necessary. Move saute pan to preheated oven and finish by baking about 10 minutes, turning a couple of times to get all sides nicely golden crisp.
6. Serve with dipping sauce alongside in small bowls.
7. Goes nicely with jasmine rice and a salad of your choice.

cod filets, cornstarch, egg, shallot, garlic, ginger root, salt, ground black pepper, sesame seeds, peanut oil, dipping sauce, hoisin sauce, sherry, soy sauce, peanut oil, garlic, ginger, chili paste

Taken from www.epicurious.com/recipes/member/views/panko-sesame-crusted-cod-with-hoisin-dipping-sauce-52537931 (may not work)