This is a recipe for seafood lovers, especially cod fish lovers. I made this Potato Crusted Cod with a desire for something crispy, delicious, and, of course, guilt-free.
We don’t often make seafood or fish recipes at home. Marie and I love this type of food, but unfortunately, the kids don’t. At least they love salmon, but with all other fish, they won’t even smell it. However, I got some positive signals with this Potato Crusted Cod since they at least tasted it. Of course, I served it with their favorite sauce (tartar sauce), just to get them to eat it.
I made this Potato Crusted Cod using 4 cod fillets, russet potatoes, and the usual ingredients like breadcrumbs, milk, butter, and more. The directions are simple, and you can easily customize them. For serving, I suggest pairing it with vegetables on the side or a sauce like tartar sauce or French fry sauce.
INGREDIENTS
- 4 cod fillets
- 2 large russet potatoes, peeled and grated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 tablespoon milk
- 1/2 cup breadcrumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
How to Make Potato Crusted Cod?
Step 1:
Grate the potatoes and squeeze out the extra water using a towel.
Step 2:
Now, season the fish and Sprinkle salt, pepper, garlic powder, and paprika on both sides of the cod fillets.
Step 3:
Place flour in one bowl, whisk the egg and milk in another, and mix the grated potatoes with breadcrumbs in a third bowl.
Step 4:
Dip each fillet in flour, then the egg mixture, and finally press it into the potato mixture so it sticks well.
Step 5:
In a large pan, melt butter with olive oil over medium heat.
Step 6:
Place the fillets in the pan and cook for 4-5 minutes on one side. Flip and cook for another 4-5 minutes until crispy and fully cooked inside.
Step 7:
Place the cooked fillets on a paper towel to absorb extra oil. and enjoy.
KITCHEN EQUIPMENT
- Grater
- Knife
- Cutting board
- Paper towels
- Mixing bowls
- Frying pan
- Spatula
- Measuring spoons
- Tongs
Some tips for making the Best Potato Crusted Cod?
- Always dry the fish. Pat the cod dry before seasoning.
- Grate the potatoes. Smaller pieces stick better and also cook faster.
- I love to keep the heat at medium. Too high will burn the crust before the fish is done inside.
FAQ
What is the recipe name made of?
Potato Crusted Cod is made of cod fillets coated with shredded potatoes, flour, egg, and breadcrumbs, then pan-fried until crispy.
What does the taste look like?
It has a crunchy golden crust on the outside and soft, flaky fish on the inside with a mild, buttery flavor.
Can I use frozen cod?
Yes, but thaw it completely and pat it dry before coating to prevent sogginess.
What can I serve with this dish?
It pairs well with coleslaw, steamed vegetables, mashed potatoes, or a fresh salad.
How do I keep the crust from falling off?
Press the potato mixture firmly onto the fish and cook without moving it too much.
Can I bake instead of frying?
Yes, bake at 400°F (200°C) for about 20 minutes, flipping halfway.
What oil is best for frying?
Olive oil and butter together give a great flavor, but vegetable oil works too.
Can I use a different fish?
Yes, haddock, tilapia, or halibut also work well with this method.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat in an oven to keep it crispy.
Can I make this gluten-free?
Yes, use gluten-free flour and breadcrumbs for a gluten-free version.
Potato Crusted Cod
A crispy potato-crusted cod fillet that’s so soft. This easy and delicious dish is perfect for a quick homemade meal.
4
servings15
minutes10
minutes350
kcal25
minutesIngredients
4 cod fillets
2 large russet potatoes, peeled and grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 cup all-purpose flour
1 egg, beaten
1 tablespoon milk
1/2 cup breadcrumbs
2 tablespoons butter
2 tablespoons olive oil
Directions
- Grate the potatoes and squeeze out the extra water using a towel.
- Now, season the fish and Sprinkle salt, pepper, garlic powder, and paprika on both sides of the cod fillets.
- Place flour in one bowl, whisk the egg and milk in another, and mix the grated potatoes with breadcrumbs in a third bowl.
- Dip each fillet in flour, then the egg mixture, and finally press it into the potato mixture so it sticks well.
- In a large pan, melt butter with olive oil over medium heat.
- Place the fillets in the pan and cook for 4-5 minutes on one side. Flip and cook for another 4-5 minutes until crispy and fully cooked inside.
- Place the cooked fillets on a paper towel to absorb extra oil. and enjoy.
Notes
- Always dry the fish. Pat the cod dry before seasoning.
- Grate the potatoes. Smaller pieces stick better and also cook faster.
- I love to keep the heat at medium. Too high will burn the crust before the fish is done inside.
[…] spread it on warm, toasted baguette slices or use it as a topping for fresh seafood like shrimp or Potato Crusted Cod. It also works great on steamed vegetables or even mixed into scrambled eggs for a nice, salty […]