Potato Crusted Cod is one of my husband’s favorite seafood dishes. I love how simple and easy it is to make, but others think you slaved in the kitchen all day
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- 3 large russet potatoes, peeled and coarsely grated
- ¼ cup fine dry bread crumbs
- ¼ tsp. dried thyme
- ¼ tsp. salt
- ¼ tsp. pepper
- 4 fresh or frozen, thawed cod fillets, about 6 to 8 ounces each
- 1 cup all purpose flour
- 3 large eggs, beaten
- Preheat oven to 450 degrees.
- Lightly coat a sheet pan with cooking spray.
- Toss together the grated potatoes, bread crumbs, thyme, salt and pepper in a 13×9 inch baking pan.
- Pour vegetable oil to a depth of 2 inches in a large deep skillet and heat to 350 degrees.
- Place the flour in 1 pie plate and the eggs in another.
- Working 1 at a time, dredge the cod fillets in the flour, shaking off excess.
- Dip the floured fillets into the egg to coat, letting the excess drip off.
- Crust the cod with the potato mixture, pressing to adhere.
- Add the crusted cod fillets to the oil and fry until the potato coating is crisp and lightly browned.
- Drain the cod on paper towels then transfer to the prepared sheet pan.
- Bake the cod about 5 to 8 minutes until cooked through.
- Serve immediately.
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