|1 lb • Alaska Cod fillets, fresh, thawed or frozen|
|2 • Egg - white • beaten|
|2 tbsp • chopped fresh cilantro|
|2 tsp • fish sauce|
|1 tsp • Lime juice|
|2 tsp • minced shallots|
|1/2 tsp • Red pepper flakes|
|1/2 tsp • anchovy paste|
|12 slice • (1/2-inch thick) narrow baguette|
|• Peanut or canola oil, for frying|
|1 cup • sweet chili sauce, if desired|
Fill a large sauté pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
Mix together cod flakes, egg whites, cilantro, fish sauce, lime juice, shallots, pepper flakes and anchovy paste. Spread and press about one tablespoon cod mixture onto the entire top surface of each baguette slice. Heat about 1/4 inch of oil in a large nonstick heavy pan over medium-high heat. In batches, fry bread slices, cod side down, for 1 to 2 minutes, until thoroughly cooked. Turn toasts over and brown bottom side lightly. Serve toasts with chili sauce, if desired.