Ling/rock cod recipies

I resolve to use as much of the fish as I possibly can.  After my recent trip, I made a nice broth of the heads and bones post filleting.  I broiled up some nice lingcod and rockfish collar, ok I fried one too.   The remaining filets are served in many ways including, panko fried, broiled, foil pouch poached, steamed, ...

-Allen

Panko Fried? I know it's some sort of breaded, but what's the from scratch method? I wanna make some tonight, maybe.

See here ... http://www.northwestkayakanglers.com/index.php/topic,92.0.html

-Allen

On the whole fish side on like to scale them good then score the bodys alittle rube with olive oil and fresh herbs from the garden and dice preserved lemon then put in one of those fish grill baskets that lock shut and do them over a hot wood coal fire that is really nice that way. Glass of pino griego and Im off to the races.
Also I like to filet them out and coat them in either crushed macadamia nuts or crushed hazel nut for a true PNW flavor and pan fry in hot clarified butter serve with a compound butter and lemon. Break out the wine again, maybe a Chard or even a soft red like a lumberg (spelling) that is a cold region grape that grows well in the PNW, but hard to find.