Pistachio Crusted Alaska Cod
with Port Wine Reduction

Recipe courtesy of Chef Sal Addonisio

Serves 4

Potato balls:
1 cup vegetable oil
2 medium-sized russet potatoes
1/8 cup chopped shallots
1/4 cup white wine
2 Tbs butter
1 Tbs chopped parsley

Port wine reduction:
1 cup port wine
1 cup Malbec
1/2 cup white granulated sugar
2 Tbs butter

Pistachio crusted Alaska cod:
2 eggs
1 cup flour
2/3 cup panko breadcrumbs
1/3 cup finely chopped pistachios
1 lb Alaska cod cut into palm size pieces
1/2 cup vegetable oil

Potato balls
Peel potatoes. Use melon baller to create potato balls. Heat vegetable oil in sauté pan over medium heat. Fry potatoes to a golden brown, approximately 15 minutes or until softened in heated vegetable oil. Add shallots, white wine, butter to fried potatoes and sauté for 10 minutes. Remove from heat, transfer to serving dish and garnish with fresh chopped parsley.

Pistachio crusted Alaska cod with port wine reduction

Start reduction first:
In a quart sauce pan add port wine, Malbec, sugar. Heat ingredients over low heat, stirring occasionally until it reaches a syrup texture. Once sauce has reached a syrup texture, stir in butter.

While sauce reduces, begin fish preparation:
Place eggs in a bowl and whip. Place flour in another bowl, and place finely chopped pistachios mixed in with panko crumbs in another bowl. At this point, reduction should be close to completion; remove from heat, if necessary. Heat vegetable oil in a sauté pan over medium heat. Dredge each of piece of fish in the flour, then the egg wash, then the pistachio/panko mix. Fry fish in the heated vegetable oil for approximately two minutes each side. Remove fish from heat. Serve fish with potatoes pouring reduction over fish immediately before serving.