Cheesy, Crispy Cod Quesadillas With Easy Cilantro-Lime Crema
September 3rd, 2024A Family-Friendly Weeknight Seafood Dinner
These crispy, melty fish quesadillas take less than 30 minutes to make, so they’re a great option for a family-friendly weeknight meal. Breaded strips of Pacific cod become a dynamic, crunchy protein for the quesadillas. The accompanying fillings — shredded cheese, pico de gallo, and black beans — are likely familiar, comforting additions to the mix. If you have kids in the kitchen, invite them to help with breading the fish and building the quesadillas while they’re coming together in the skillet.
Ingredients and substitutions:
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Cheese: Any variety of shredded cheese would work well in these quesadillas. Sliced cheese can be substituted, if that’s what you have in your kitchen. Consider using a melty, vegan cheese for a dairy-free option. Cheese will help to hold the fillings of the quesadilla in place, but you may also omit the cheese.
- Spices: You’ll use a mix of spices to add flavor to the breadcrumbs for dredging the fish, including chili powder, onion powder, and garlic powder. Cayenne powder is an optional addition, for those of you who like a little spice. If your pantry is missing any of the spices, they can simply be omitted.
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Sour cream: You’ll mix together a simple crema from sour cream, lime juice, and cilantro. Greek yogurt (either full-fat or non-fat) can be substituted. Consider using a non-dairy version if desired.
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Pico de gallo: A fresh pico de gallo, whether store-bought or homemade, adds color and juiciness to the fish quesadillas. Salsa can be substituted for a little more spice.
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Pacific cod: A mild, firm, and flaky variety of white fish like Pacific cod is a good protein option for this quesadilla. Other species, like Pacific halibut, lingcod, or yelloweye rockfish can be substituted instead.
Cheesy, Crispy Cod Quesadillas With Easy Cilantro-Lime Crema
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
15 minutes
Total time
30 minutes
Yield
4 servings
Ingredients
- FOR THE FISH
- 4 (6 oz.) portions Pacific cod
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional)
- 3 large eggs
- 2 tablespoons milk of choice
- 1 ½ cups panko breadcrumbs
- FOR THE QUESADILLAS
- 4 tablespoons unsalted butter
- 8 flour tortillas
- 2 cups shredded Mexican blend cheese
- ½ cup pico de gallo, store-bought or homemade
- 1 can black beans, drained
- ½ cup sour cream
- 1 lime, juiced
- 2 tablespoons cilantro, finely chopped
Instructions
1. Gently pat fish dry with a clean kitchen towel or paper towel and cut into ½-inch strips. Set aside.
2. In a shallow bowl combine the flour, salt, black pepper, chili powder, onion powder, garlic powder, and cayenne pepper (if using). In a second shallow bowl whisk the eggs and milk together well. In a third shallow bowl add the breadcrumbs.
3. Dredge fish in the flour mixture, then the egg mixture, then the breadcrumbs, pressing down lightly to ensure breadcrumbs adhere. Spray both sides of fish with cooking oil.
4. Air fry the fish at 400F for 10 to 12 minutes, turning the fish halfway. Cook until the fish is golden brown and flakes easily with a fork.
5. In a large skillet or griddle, melt 1 tablespoon of butter over medium heat. Add 1 tortilla to the skillet and top with ¼ cup cheese, 2 tablespoons pico de gallo, about ½ cup black beans, 3 to 4 pieces of fish, and top with ¼ cup more cheese. Once the cheese on the bottom is fully melted, top with the second tortilla and flip the quesadilla over, adding more butter to the skillet if needed. Continue cooking until the cheese is fully melted and the quesadilla is warmed through. Repeat with the remaining ingredients to make 4 individual quesadillas.
6. In a medium bowl, mix together the sour cream, lime juice, and cilantro until well combined. Cut the quesadillas into fourths. Serve with the cilantro lime crema on the side and enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
