Best 2 Potato Crusted Cod Recipes

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Potato crusted cod is a delightful dish that combines the flaky texture of cod with a crispy potato crust, creating a flavor and texture combination that is hard to resist. It is a relatively easy dish to prepare, making it a great choice for home cooks of all skill levels. With its simple ingredients and minimal preparation time, this recipe is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO-CRUSTED COD



Potato-Crusted Cod image

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

Categories     Seafood     Fish

Time 30m

Yield 2

Number Of Ingredients 9

2 (4 ounce) cod fillets
salt to taste
1 tablespoon vegetable oil
4 potatoes, grated
2 shallots, grated
1 egg
1 tablespoon chopped fresh parsley
1 pinch ground nutmeg
2 tablespoons butter, cut into small pieces

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 CRUSTED COD RECIPE - (4.3/5)



Potato Crusted Cod Recipe - (4.3/5) image

Provided by á-100232

Number Of Ingredients 11

1 cup olive oil
1 bundle fresh thyme
2 bay leaves
Zest of 1 lemon
3 cloves garlic, peeled and crushed
1 Tablespoon fennel seed
Pinch crushed red pepper
3 Yukon gold potatoes, scrubbed
4 (6 oz.) cod fillets - 1 per person
kosher salt
fresh ground black pepper

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!

Tips:

  • Choose firm, white-fleshed fish fillets or steaks, such as cod, halibut, or tilapia.
  • Use a food processor to quickly and easily make the potato crust.
  • If you don't have a food processor, you can grate the potatoes by hand.
  • Be sure to squeeze out as much excess moisture from the potatoes as possible before adding them to the crust mixture.
  • Use a large skillet or griddle to cook the fish so that it has plenty of room to spread out.
  • Cook the fish over medium heat so that it doesn't burn.
  • Flip the fish halfway through cooking so that it cooks evenly.
  • Serve the fish immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or salad.

Conclusion:

Potato-crusted cod is a delicious and easy-to-make dish that is perfect for a weeknight meal. The crispy potato crust adds a delightful crunch to the tender fish, and the herbs and spices give it a flavorful kick. Serve it with your favorite sides for a complete and satisfying meal.

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