Crispy Cod and Shrimp Bites with Spicy Tahini Dip

Cooking Temperature

• Heat oil until shimmering before adding breaded seafood. Cook to golden brown on both sides until cod flakes easily at the thickest point. Ensure shrimp turn pink throughout.

• Verify doneness with a food thermometer: cod and shrimp must reach an internal temperature of 145°F (63°C) throughout before consumption. Visual cues alone (golden color, flaking) are insufficient to ensure food safety.

Cross Contamination

• Set up breading station in order (flour, egg, breadcrumbs) to prevent cross-contact. Use separate plates for raw seafood and finished cooked bites. Never place cooked items on plates that held raw seafood.

Storage

• Keep frozen cod and shrimp at 0°F or below until ready to use. Once cooked, consume within 2 hours or refrigerate leftovers at 40°F or below within 2 hours.

High Risk Population

• Elderly, pregnant, immunocompromised, or young children should ensure seafood is cooked to proper temperature. Consult healthcare provider about consuming raw or undercooked seafood.

Handling

• Pat frozen seafood lightly with paper towels before breading to remove excess ice. Work in batches if needed to avoid crowding the pan, which reduces heat and creates uneven cooking.

Allergen Warning

• This recipe contains fish, shellfish, eggs, wheat/gluten, and sesame. Clean all utensils, cutting boards, and surfaces that contacted raw seafood before preparing allergen-free foods.