How to 'bread' with corn One of our favorite dishes involves rolling a piece of cod in corn and then sautéing it until the corn is somewhat caramelized. Then it bakes until the fish is cooked through. Here's the issue - one in five times, the corn actually won't stick to the cod, and then we have corn, cod, and a large mess. The corn is still in kernel form - that's why the sweet, caramelized thing is so delicious. How do I get the corn to consistently stick to the cod without battering and frying the thing?
Interesting. I have been a chef for over 20 years, and I have never heard of anybody using whole corn kernel as breading. I have used cornflakes and cornmeal hundreds of times, but never whole corn. I can see how delicious this would be when the sweet-corn caramelizes, but it is not going to stick without some sort of batter. It is physically impossible. I would just use a simple egg batter, no flour or starch. That would be nice and light, and give the corn something to adhere to.