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Lingcod Fish 'n' Chips

Samuel Barrett lives in the beautiful Pacific Northwest and has far too many hobbies, many of which you can read about here.

Blue meat?!

Well, cyan, actually. It is always quite a shock the first time one sees one of these prehistoric-looking fish. Even more shocking is the appearance of the flesh. Lingcod meat, as well as the inside of the mouth and the belly, has a beautiful, brilliant light blue color similar to the sky on a spring day. Interestingly enough, the color disappears when cooked (which may be a good thing, as some people find the color off-putting!).

Lingcod is caught primarily by hook and line or by spear, so it is not commercially available very often. When it is available, it is almost exclusively at local fish markets in the areas where they are caught.

If you want to try this recipe, unless you have access to such a fish market, you will need to catch one or know a fisherman who is willing to part with some of their precious filets. The flavor is similar to rockfish or snapper, but with a firmer texture. The filets also tend to be thicker, due to the fact that a mature lingcod can be as long as 46.5 inches. You can substitute the lingcod in this recipe with rockfish or snapper, but it is really best with lingcod.

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Cook Time

Prep timeCook timeReady inYields

20 min

5 min

25 min

1 average filet yields 4 (5-oz) servings


  • 20 oz lingcod filets
  • 3/4 cup corn meal
  • 1 1/4 cups panko bread crumbs
  • 2 pinches white flour
  • 1 cup white flour, (for dusting)
  • 1 cup rice bran oil
  • 1 pinch garlic salt
  • 1 pinch cayenne pepper
  • soda water, (enough to make batter consistency of pancake batter)


  • Small pan
  • Stainless steel bowl
  • Filet knife
  • Cutting board
  • Paper towels
  • Large plate


  1. Filet the lingcod, removing any pin bones and skin.
  2. Cut filets into 3- to 5-inch cutlets.
  3. Mix the bread crumbs, 2 pinches of flour, the cornmeal, and the spices in a bowl. Add enough soda water to make a pancake-batter-like consistency.
  4. Heat the rice bran oil in a shallow pan.
  5. Dust the cutlets in flour, then dip them in batter.
  6. Carefully place the filets in hot oil.
  7. Turn as needed, until crispy on both sides.
  8. Remove from the oil and set them on a paper-towel-lined plate.
  9. Serve immediately.

Step-by-Step Tutorial Video

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