Potato Crusted Cod

Gord made Potato Crusted Cod for supper tonight.

3 large russet potatoes, peeled and coarsely grated (he used red potatoes)
1/4 cup of bread crumbs (he used Panko)
1/4 tsp, dried thyme
1/4 tsp salt (he used sea salt)
1/4 tsp freshly ground pepper
4 fresh or frozen, thawed cod fillets, about 6-8 ounces each
1 cup all purpose flour
3 large eggs

Preheat the oven to 450F.

Lightly coat a sheet pan with cooking spray (he used parchment paper instead). Toss together the grated potatoes, bread crumbs, thyme, salt and pepper. Pour vegetable oil into a pan, about one inch and preheat to about 350F. Place the flour in one bowl or plate and the beaten eggs in another.

Dredge the fish in the flour, then into the egg and finally into the potato mixture. Press the potato mixture into the cod to adhere. Add the coated cod fillets to the oil and sauté, flipping occasionally 'til coating is crisp and brown.

 

Drain the cod on paper towels, then place onto the pan. Place in oven and bake for 8 minutes.

Serve right away.

I'm not a big fan of fish but I do like a white fish like cod, haddock and halibut ... and I don't like it fancy so I usually have it plain (baked or pan fried) or beer battered.  I must admit that I was nervous when I heard about this recipe ... and it turned out that I liked it.  The coating was crunchy and the fish was light and flaky.  The only thing I would change is to add more pepper and thyme.  Yes, Gord can make this again.