Korean Gochujang‑Glazed Fried Cod

Ingredients

• 3 pieces Cod fillets
• 1/2 cup Pork rind crumbs
• 2 tablespoons Gochujang (Korean red pepper paste)
• 1 tablespoon Soy sauce (low-sodium)
• 1 teaspoon Rice vinegar
• 1 teaspoon Erythritol
• 1/2 teaspoon Szechuan peppercorns, toasted and ground
• 2 cups Avocado oil
• 1 clove Garlic, minced
• 1 stalk Green onion, sliced for garnish(optional)

Instructions

1. 1

   Pat the cod fillets dry, then coat each piece evenly with pork rind crumbs, pressing gently to adhere.

2. 2

   Heat avocado oil in a deep pan to 350°F (175°C) and deep‑fry the coated cod fillets for 4‑5 minutes, until golden and cooked through; transfer to a paper‑towel‑lined plate.

3. 3

   In a small saucepan, combine gochujang, low‑sodium soy sauce, rice vinegar, erythritol, minced garlic, and toasted Szechuan pepper; simmer over medium heat for 3‑4 minutes, stirring until the glaze thickens slightly.

4. 4

   Brush the hot glaze over each fried cod fillet, allowing it to set for 1 minute.

5. 5

   Serve immediately, garnished with sliced green onion if desired.