Thai Peanut and Popcorn Crusted Cod Fingers with Peanut Dipping Sauce
For the Cod Fingers:
For the Thai Peanut Sauce:
Preheat the oven to 375 degrees F. Process the popcorn in a food processor fitted with its steel blade until finely ground. Pour the popcorn into a shallow dish and combine with the chopped peanuts. Set aside. In another shallow dish, combine egg whites, soy sauce, garlic and ginger and whisk to combine. Dip the cod “fingers” first into the egg whites, and then dredge in the popcorn peanut mixture. Place on a cooling rack fitted to a baking sheet and bake for 8-12 minutes until the cod is cooked through. For the Thai Peanut sauce, combine all ingredients and stir. Serve immediately or pack together for a delicious lunch.