If you’re looking for a healthy summer recipe that celebrates the flavors of the season, you’ll love this Crispy Cod with Summer Corn Salad from Kathleen Ashmore. Kat describes this recipe as a “summery, fresh, and flavorful dinner that makes great use of peak-season corn and is both elegant for company and easy enough for a weeknight.”
This dish balances the crispy texture of pan-seared cod with the sweet crunch of fresh corn and juicy tomatoes. The addition of goat cheese and basil takes it up a notch. Whether you’re cooking for your family or entertaining guests, this recipe is sure to impress without keeping you tied to the kitchen.
A mom of two children, Kat understands the importance of meals that are both delicious and doable. Her latest cookbook, “Big Bites” is full of recipes just like this—simple to prepare, big on flavor, and nourishing for everyone at the table. Let’s dive into the dish that’s sure to become a new favorite in your meal rotation!
Crispy Cod & Summer Corn Salad
MAKES 4 SERVINGS
INGREDIENTS
- 4 cod fillets, 1-2 inches thick
- GF or All-Purpose flour, for dredging
- Avocado oil, for frying (can sub vegetable or olive oil)
- Kosher salt and freshly cracked pepper
- 6 ears of corn, steamed and kernels removed and set aside for salad
- 2 cups cherry tomatoes, cut in half
- ½ cup creamy goat cheese, broken apart into pieces
- ½ cup fresh basil leaves, chopped
- ½ teaspoon smoked paprika (optional)
- ¼ cup extra virgin olive oil
- 2 lemons
INSTRUCTIONS
- To make the salad, combine corn kernels, tomatoes, basil, olive oil, juice from ½ of a lemon, a big pinch of salt, and paprika (if using) in a medium bowl. Toss gently to combine.
- Add the goat cheese and toss once more.
- Set aside at room temperature to serve with the cod, or refrigerate if you’re a few hours away from serving.
- To make the cod, place ½ cup of flour in a large shallow bowl.
- Pat the fish dry and sprinkle with ½ teaspoon of salt and a few cracks of pepper.
- Heat a large nonstick skillet over medium high heat and add a large swirl of oil.
- Dredge the fish on both sides in the flour, shaking off excess, and add it to the pan.
- Cook the cod for 5 minutes until a golden crust forms and the fish releases easily.
- Flip over and continue to cook for another 2-5 minutes until cooked through. Remove from pan and let rest for a few minutes.
- Serve one filet on top of a mound of corn salad, finished with a squeeze of fresh lemon.
Excerpted from BIG BITES: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun by Kat Ashmore. Copyright © 2024 by Kat Ashmore. Photo copyright © 2024 by Christine Han photography. Published by Rodale Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved.
More recipe inspiration from Kat Ashmore:
The Silkiest Blender Hummus Recipe
