Cod Making a Comeback on Restaurant Menus
SEAFOODNEWS.COM [Nation's Restaurant News] By Fern Glazer - July 27, 2015 -
Growing up in Victoria, Texas, Richard Chamberlain used to love to go to Luby’s cafeteria and get cod crusted in corn flakes.
“It was mild, crunchy and you put tartar sauce on it with lemon,” Chamberlain fondly recalls.
Chef Chamberlain still enjoys fried cod now and again, but at his Chamberlain’s Fish Market Grill and Chamberlain’s Steak and Chop House in Addison, Texas, just outside of Dallas, he prefers to serve lighter preparations that let the mild, white fish shine.
“Our favorite fish to feature in our daily specials is Alaskan cod,” Chamberlain said. “With a naturally mild flavor, Alaskan cod is perfect for marinating.Full Story »