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Potato Crusted Cod is one of my husband’s favorite seafood dishes. I love how simple and easy it is to make. Potato Crusted Cod is a delicious recipe that is perfect for Lent.
Potato Crusted Cod
Potato Crusted Cod is a delicious recipe that is perfect for Lent.
- 3 whole large russet potatoes peeled and coarsely grated
- 1/4 cup fine dry bread crumbs
- 1/4 tsp. dried thyme
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 4 fillets 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 13x9 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.
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