Popcorn, Indiana FIT Popcorn

Thai Peanut and Popcorn Crusted Cod Fingers with Peanut Dipping Sauce

Serves 4

For the Cod Fingers:


  • 2 cups Popcorn, Indiana FIT popcorn
  • ¼ cup roasted, unsalted peanuts, chopped
  • 2 egg whites
  • 1 teaspoon soy sauce
  • 1 clove of garlic, minced
  • 1 half-inch piece of ginger, minced
  • 1½ lbs fresh cod, sliced into 1 ½ inch pieces

For the Thai Peanut Sauce:


  • 2 Tablespoons creamy peanut butter
  • 2 Tablespoons honey
  • 2 Tablespoons soy sauce
  • Juice of 1 lime


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.

Dara Lyubinsky
Dara Lyubinsky