Best 2 Potato Crusted Cod Recipes
**Potato-Crusted Cod: A Culinary Symphony of Texture and Flavor**
Prepare to tantalize your taste buds with a culinary masterpiece – potato-crusted cod. This delectable dish seamlessly blends the delicate, flaky texture of cod with a crispy, golden-brown potato crust. Dive into the vibrant flavors of succulent, perfectly cooked cod enveloped in a symphony of herbs and spices. The vibrant lemon-herb sauce adds a refreshing tang, elevating the dish to new heights. But that's not all – the article also presents a tempting array of additional recipes that will satisfy every palate. Embark on a culinary journey as you explore variations of this classic, including a tantalizing potato-crusted salmon and a vegetarian delight – potato-crusted tofu. Indulge in the crispy goodness of potato-crusted chicken tenders, perfect for a quick and flavorful meal. And for a satisfying plant-based option, try the irresistible potato-crusted vegetable cakes. With its comprehensive collection of recipes, this article caters to all dietary preferences and culinary desires, ensuring an unforgettable dining experience.
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 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!
Tips:
- Ensure your cod fillets are of good quality and have been properly cleaned and deboned.
- Feel free to adjust the amount of seasoning used as per your taste preferences.
- For a crispier crust, press the potato mixture firmly onto the cod fillets before baking.
- Keep an eye on the baking time, as overcooking can result in dry fish.
- Serve the cod immediately after baking for the best flavor and texture.
- For added flavor, consider garnishing the dish with fresh herbs such as parsley or dill.
- Feel free to experiment with different types of potatoes for the crust, such as sweet potatoes or red potatoes.
- To save time, consider using pre-shredded potatoes for the crust.
- This recipe can easily be doubled or tripled to accommodate more servings.
Conclusion:
Potato-crusted cod is a delightful and easy-to-make dish that combines the flavors of crispy potato crust with tender, flaky cod. Whether you're a seasoned cook or a beginner, this recipe is sure to impress your taste buds. Feel free to experiment with different seasonings and garnishes to create your own unique variation of this classic dish. With its combination of crispy texture and delicate flavors, potato-crusted cod is a versatile dish that is perfect for any occasion.
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