It's lent and time for Friday fish fry's.

MSU Corporate Chef Kurt Kwiatkowsi has a recipe to try at home. He called and shared with us this morning. 

Here is the recipe:

Buttermilk Crunchy Cod

5 4oz. cod filets

1½ c. buttermilk

1 c. Panko

1 T. creole, Cajun seasoning or chili powder

1/8 t. paprika

1/8 t. onion powder

1/8 t. granulated garlic

¼ t. sea salt

1/8 t. black pepper

1½ T. fresh chopped parsley

1 T. olive oil

 

Soak the cod in buttermilk for about 15-20 minutes

Preheat your oven to 400 degrees

Spray a baking sheet tray with non-stick spray

Mix all other ingredients and have in a small dish

Take fish and place into the breading mixture, lightly press down, turn over to coat both sides, and then put onto the sheet tray

Bake the fish in the oven for about 10 minutes, or until done. Remove from oven and serve, for garnish drizzle just a little olive oil on each peace.