Best 2 Potato Crusted Cod Cooking Instructions Recipes
**Potato-Crusted Cod: A Culinary Journey of Crispy Delights**
Prepare to tantalize your taste buds with the delectable dish of potato-crusted cod, a symphony of flavors and textures that will leave you craving more. This culinary masterpiece combines the delicate, flaky flesh of cod with a crispy, golden-brown potato crust that shatters with every bite, making it an irresistible treat for seafood enthusiasts. With its unique blend of flavors and textures, potato-crusted cod has become a favorite among home cooks and restaurant patrons alike. Whether you're a seasoned chef or a novice cook eager to explore new culinary horizons, this versatile dish promises an unforgettable dining experience. Discover the art of creating this delightful dish with our curated collection of recipes, each offering a unique twist on the classic potato-crusted cod.
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:
- For crispy potato crust, use baking potatoes like Yukon Gold or Russet.
- Shred the potatoes using the large holes of a box grater.
- Squeeze out excess moisture from the shredded potatoes before mixing with other ingredients.
- Use a large skillet to ensure the cod fillets fit in a single layer.
- Preheat the skillet over medium-high heat before adding the oil and cod fillets.
- Sear the cod fillets for 2-3 minutes per side or until golden brown and crispy.
- Reduce the heat to medium-low, cover the skillet, and cook the cod fillets for an additional 5-7 minutes or until cooked through.
- Serve the potato-crusted cod fillets immediately with lemon wedges and your favorite dipping sauce.
Conclusion:
The potato-crusted cod is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of crispy potato crust and flaky cod fillets is sure to please everyone at the table. This recipe is also versatile and can be customized to your liking. For example, you can use different types of fish, such as tilapia or halibut, or you can add different herbs and spices to the potato crust. You can also serve the cod fillets with a variety of dipping sauces, such as tartar sauce, remoulade, or a simple lemon-butter sauce.
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