Potato Crusted Cod Recipes
PANKO ENCRUSTED COD
A lighter version of fried fish because its baked. The panko gives a light crust, but it still gets nice and crispy. Serve this with potato wedges that you lightly spray with olive oil, season and bake and you have a healthier, no fried version of fish and chips. Try this with the best, easiest tartar sauce ever recipe #170190!
Provided by icancook66
Categories High Protein
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat over to 450 degrees.
- Spray large cookie sheet with cooking spray.
- Beat egg and egg white into bowl.
- Place panko in bowl with seasonings.
- Dip fish into egg, then into panko, pressing panko into fish.
- Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray.
- Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily.
POTATO ENCRUSTED FISH
The potato crust on the fish has a golden-brown crust that's nice and crunchy. Encrusting fish with shredded potatoes was different and we were pleasantly surprised at how much we liked it. We may like it more than traditional batter used on fried fish. The potatoes are perfectly seasoned and the fish is warm and flaky. For this...
Provided by Kathy Williams
Categories Fish
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven 450 F. Lightly coat a sheet pan with cooking spray. If using frozen fish, make sure it is defrosted.
- 2. You will need a dish for the eggs, a dish for the flour, and a dish for the shredded potatoes.
- 3. Toss together the grated potatoes, bread crumbs, thyme, onion powder, salt, and pepper.
- 4. In a frying pan, heat about a cup of oil about med-med high heat.
- 5. Dredge fish in flour. Shake off excess then dip in egg and let excess drip off. Crust the fish in the potato mixture pressing to adhere.
- 6. Add encrusted fish to hot oil. Cook to brown the potatoes to crispiness. Flip and brown the other side. Drain on paper towel.
- 7. Place browned fish on a greased pan and bake in the oven for about 5-8 minutes until cooked through.
POTATO CRUSTED COD RECIPE - (4.3/5)
Provided by á-100232
Number Of Ingredients 11
Steps:
- Several hours before preparing the fish, place the olive oil in a small heavy-bottom sauce pan. Add thyme (I tie it up in a bundle with kitchen string for ease) bay leaves, lemon zest (use a potato peeler to create large pieces), garlic, fennel seed, and red pepper. Bring slowly to a boil. Reduce heat and simmer 5 minutes. Remove the pan from the heat and allow to stand for 1 hour before straining for use. Using a mandoline slicer, slice 1 potato as thin as possible (slices should be thin enough to read through). To prevent the potatoes from turning brown, prepare only one filet at a time. Do not rinse the potatoes, the natural starches will help to hold the potatoes together. Lay the potato slices out on a piece of parchment paper, overlapping by about half to make a mat that is roughly 4″ x 6″. Brush the potatoes with the infused olive oil. Lightly salt. Lightly sprinkle a fillet with salt and pepper on both sides. Place the fish in the center of the mat, and using the parchment paper fold the right side over the filet. Use the paper to lightly press the potatoes on to the fish. Carefully peel back the paper and repeat the process with the left side, pressing to seal the potatoes around the fish. Lightly brush the outside with the infused oil. Transfer on to a piece of plastic wrap and roll just tight enough to hold everything in place. Refrigerate for at least 1 hour before cooking. When ready to prepare, heat a large skillet over medium-high heat. Add the infused oil so that the bottom of the pan is generously coated. When the oil is shimmering, add the fish and cook for about 3 -4 minutes, carefully turn the fish and cook for another 3 - 4 minutes. Use a spoon to "baste" the fish with the infused oil as it cooks. This will help to create the crisp "fish scale" crust. When potatoes are golden brown, the fish will be ready. Transfer to a plate and serve. I would suggest a side salad with a bit of tang or acid to compliment the fish. Enjoy!
POTATO-CRUSTED COD
Cod is pan-fried, covered with a savory potato crust, and baked in the oven. You can use any type of white fish fillet for this recipe, no need to buy high-quality fish, because the potato crust adds lots of flavor.
Provided by Brigitte
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Season cod with salt on both sides. Heat oil in a large skillet and cook cod until lightly browned, 2 to 3 minutes per side.
- Combine grated potatoes, shallots, and egg in a bowl. Season with parsley, nutmeg, and salt. Spread potato mixture on top side of each cod fillet and sprinkle with butter.
- Bake in the preheated oven until potato crust is lightly browned and cod flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 653.7 calories, Carbohydrate 83.4 g, Cholesterol 154 mg, Fat 21.9 g, Fiber 9.9 g, Protein 33.1 g, SaturatedFat 9.4 g, Sodium 303.3 mg, Sugar 5.3 g
POTATO CHIP CRUSTED COD RECIPE - (3.9/5)
Provided by cwaldron09
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Line a baking sheet with foil and grease with nonstick spray Place cod fillets on baking sheet and sprinkle a pinch of salt on top of each fillet. Spread the mayonnaise equally over the four fillets Sprinkle equal amounts of potato chips on top of each fillet an then bake for 12 to 14 minutes until the fish is cooked through, flesh is opaque and flakes easily
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- In a shallow dish, combine potato flakes, Parmesan cheese, paprika, Italian seasoning, garlic powder, onion powder, 1/4 teaspoon salt, and pepper. Pour 1 tablespoon olive oil over the potato flake mixture and use a fork to mix the oil into the potato flake mixture. Continue mixing until there are no more clumps of oil. (Mixing the oil into the potato flake mixture is a key step to not having a dry crust on the outside.)
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- Preheat oven to 400F. In a shallow dish or bowl, combine potato flakes, Parmesan cheese and Italian seasoning. Drizzle olive oil over the top and mix in well to dampen the flakes slightly.
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- Place flour on a paper plate. Empty package of potato flakes in another paper plate. Combine eggs and mustard in a shallow bowl. Line a shallow baking pan with non-stick foil. Heat oil in a large sauté pan or skillet over medium heat. Season fillets with salt and pepper and any other seasoning desired.
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- In a saucepan of boiling water, blanch the parsley until just limp, about 30 seconds. Drain, rinse and squeeze dry. Transfer the parsley to a blender, add the ice cubes and 1 tablespoon of olive oil and blend until smooth. Transfer to a bowl and whisk in the vinegar, lemon juice and sugar. Whisk in 3 tablespoons of the oil and season with salt and pepper.
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- Heat 2 tablespoons of the olive oil in the skillet. Add the mushrooms and cook over moderately high heat, stirring, until tender, about 5 minutes. Add the peas, carrots, lemon juice, thyme and rosemary, season with salt and pepper and cook until just heated through, about 2 minutes; keep warm.
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- Heat the oven to 450&176;. Put the potatoes in a medium saucepan of salted water. Bring to a boil and continue boiling until tender, about 15 minutes.
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