The Palestine Herald, Palestine, Texas


October 13, 2012

COOKING WITH SIMON: Homemade breadcrumbs offer a variety of flavor

— Last month in Cooking with Simon I included a recipe for my Roasted Red Pepper Sauce and how to cook spaghetti squash. Hopefully you’ve had a chance to try them because this week’s recipe is a great way to use the sauce and enjoy more of the squash.

Having leftover spaghetti squash is a good thing and I have been using it in place of rice or potatoes quite frequently. This week’s recipe for fish pairs well with the squash. The recipe calls for cod but you could use any other firm whitefish you have on hand or is fresh at the market.

I simply rolled the fish in some homemade breadcrumbs that I often make in the food processor from stale, leftover bread. I also added some coconut flakes to the breadcrumbs.

I suggest making your own breadcrumbs. They taste better, have a better texture and instead of buying breadcrumbs you’re using something you probably would have thrown out anyway. The crumbs I made were from stale French bread and croissants.

After you put them through the food processor add some coconut and give it a few more pulses. Whether you add the coconut or not keep the breadcrumbs in the freezer so you can always have some on hand. You can use them for breading chicken, fish or shrimp and add a twist to your meals. Add some herbs, nuts or parmesan and the flavor possibilities are endless.

Coconut-Crusted Cod

2 eight ounce cod fillets

Salt and pepper

1/2 cup all-purpose flour

1 cup breadcrumbs

1/2 cup unsweetened coconut flakes

1 large egg

1/4 cup milk

Oil for frying

Simon’s Roasted Red Pepper Sauce

Combine the coconut and breadcrumbs and place in a shallow bowl. In another bowl season flour with salt and pepper. Roll cod in flour and pat dry. In a third bowl mix egg and milk together and beat with a fork. Dip the cod in the egg mixture and cover on all sides. Place the cod in the coconut breadcrumbs and roll around until covered. Heat about an inch of oil to frying temperature. Add the cod to the pan and fry on all sides until light brown and toasted. About three minutes on all sides. Be careful not to burn the coconut. Place the cod on a plate and put in a warm oven, about 250 degrees, until ready to serve. Heat the roasted red pepper sauce and add a tablespoon or two of milk or cream to thin the sauce. Serve the sauce on the side with the cod and some spaghetti squash, rice or potatoes.


Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to or call 903-729-9500. For a copy of the Roasted Red Pepper Sauce recipe email Simon at

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