Broiled Cod with Puffy Cheese Sauce
Submitted by Zhouma
Broiled cod fillets topped with a puffy, golden cheese sauce made from sharp cheddar, mayonnaise, and whipped egg whites. A retro seafood showstopper that’s surprisingly simple to pull off.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
1 hrsThis is the kind of recipe that makes people lean in and ask, “How did you DO that?"
Cod fillets get a straightforward broil until flaky, then each piece gets crowned with a cloud of sharp white cheddar blended with mayonnaise, sweet pickle, parsley, thyme, and a kick of cayenne.
The secret weapon? Stiffly beaten egg whites folded into the cheese mixture, turning it into an airy, soufflé-like topping that puffs up golden and gorgeous under the broiler in just a minute or two.
Kitchen Tips
- Let the cod sit at room temperature for 30 minutes before broiling. Cold fish cooks unevenly and steams instead of searing.
- Don’t flip the fillets. Broiling from one side keeps them intact and lets the top develop a light crust.
- Beat the egg whites until they hold stiff peaks before folding. Under-beaten whites won’t give you that dramatic puff.
- Work fast once the sauce is on the fish. It only needs 1 to 2 minutes under the broiler, and the difference between golden-puffy and burnt is seconds.
Ingredients
Directions
Allow cod to stand at room temperature 30 minutes.
Cut semi-defrosted fillets into 8 portions of 6 to 7 ounces each.
Place on greased boiler pan.
Sprinkle with salt and pepper and broil 8 to 10 minutes per ½-inch thickness.
Do not turn.
While fish is broiling, mix mayonnaise, cheese, sweet pickle, parsley, thyme and cayenne pepper.
Beat egg whites until stiff and fold into mayonnaise-cheese mixture.
Spread sauce on each cooked fish portion on broilerproof platter and place under broiler for 1 to 2 minutes until sauce is puffed and browned.
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