Hoagy Fam, we’re bringing a little Southern crunch to your dinner table! This Pecan-Crusted Cod with Hurricane Hoagy Sauce is crispy, buttery, packed with flavor, and finished with that creamy Alabama White Sauce goodness we all love!
The best part? It’s easy enough for a weeknight dinner but fancy enough to serve guests!
INGREDIENTS:
- 4 cod fillets (about 5–6 oz each)
- ¾ cup finely chopped pecans
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 egg, beaten
- 2 tbsp melted butter
- 1 tbsp olive oil
- Lemon wedges, for serving
- Hurricane Hoagy Original or Fire, for drizzling and dipping!
DIRECTIONS:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly grease it.
2. Mix chopped pecans, panko, Parmesan, salt and pepper in a shallow bowl.
3. Mix the beaten egg with Dijon mustard. Pat the cod dry, dip each fillet into the egg mixture, then press into the pecan coating until well covered.
4. Place fillets on the baking sheet and drizzle with melted butter and olive oil. Bake for approximately 12–15 minutes, depending on thickness, until the fish flakes easily and reaches 145°F internally. For extra crunch, broil for 1–2 minutes at the end, watching carefully so the pecans don't burn.
5. Plate your crispy cod, squeeze fresh lemon over the top, and drizzle with Hurricane Hoagy Original or Fire. Serve extra sauce on the side for dipping!
HOAGY CREW PRO TIP
Serve with roasted asparagus, garlic mashed potatoes, or a fresh slaw tossed with Hurricane Hoagy. Want a little extra heat? Grab Hoagy Fire and turn up the flavor!