This incredibly simple recipe for crunchy Potato Crusted Cod is a bit different that most cod recipes because it is pan-fried and then baked in the oven to ensure the fish is cooked through but remains ultra-crispy and succulent. Basic pantry ingredients, a couple of spices, and a few minutes of time are all that is needed to make this delicious weeknight dinner.
This post contains affiliate links. See our Disclosure Statement for more information.
This recipe for Potato Crusted Cod is easy to follow, uses basic pantry ingredients, and makes for a flavorsome, juicy, but also crispy cod fillet.
Most cod recipes call for either baking or pan-frying, but the genius of this recipe lies in both methods. This unique recipe yields the ultimate crunchy crust, by way of this foolproof method.
Serve this easy entrée with vegetable focused sides such as Cheesy Broccoli Cauliflower Rice, Creamy Roasted Red Pepper Pasta, Lemon Rosemary Potatoes, or Spring Vegetable Risotto. You may also choose to serve Potato Crusted Cod with a simple side salad for a complete, balanced, and healthful meal.
If you enjoy crispy cod recipes, be sure to check out these recipes for Cod Piccata, Broiled Cod, and Fried Cod.
Why This Recipe Works
This dish is the perfect entrée to make for weeknight dinners. It is easily and quickly prepared, using common ingredients.
Potato Crusted Cod gets its super crispy crust from potato flakes. The crispy exterior is a great contrast to the succulent cod inside.
If you want to make this recipe gluten free, it is definitely possible. Just substitute a gluten free flour mix instead of using regular all-purpose flour.
How To Make Potato Crusted Cod
Ingredients
- Cod fish fillets: you can use any mild whitefish with this recipe. I have made this with lingcod and halibut, but most varieties will work just fine. As always, I recommend using the highest quality seafood possible. Most of the seafood I purchase comes from Sitka Salmon Shares. They send a variety of seafood from Alaska and it’s all processed in the U.S., rather than China. If you would like to try them, you can use code DLB to save $25 off of a premium share.
- Flour: an all purpose gluten free flour can be used, if needed.
- Potato Flakes
- Spices: garlic powder, onion powder, dried parsley, salt and pepper
- Eggs
- Oil: canola or vegetable oil is recommended.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Create!
Dredge the cod fillets in the flour, shaking off the excess.
Dip each fillet into the eggs until coated, letting the excess drip off.
Coat each fillet with the potato flakes mixture and set on a clean plate.
Heat oil in a deep skillet over medium-high. Sprinkle a few drops of water over the oil to check if it’s hot before adding the fillets. When the water sizzles, the oil is ready.
Add the cod fillets and cook for 2 minutes or until lightly golden brown.
Flip gently with a fish spatula, if you have one, as cod is delicate and flakes easily when it’s done cooking.Transfer the pan to the oven. Cook for 5-7 minutes or until the fish is cooked through and the internal temperature reaches 145°F.
Transfer to a paper towel lined plate before serving to absorb excess oil.
Present!
Serve with melted butter and/or lemon wedges, if desired.
Tips and Techniques
- If you don’t have cod, or don’t care for it, you can use pretty much any white fish. Other fish that would work great in this recipe are halibut, haddock, flounder, grouper, and snapper.
- Vegetable or canola oil with give your fish the best crispiness. You can use peanut or olive oil to fry the fish, but there will be a difference in taste.
- Store leftovers in an airtight container. Use within 3-4 days.
FAQ’s
Can You Use Frozen Cod?
Yes, just allow the cod to thaw in the refrigerator before cooking it. You want to defrost it as close to cooking it as possible.
How Do You Know When Fish Is Done Cooking?
Fin fish is done cooking when it’s opaque, flakes easily with a fork, and the internal temperature, when checked with a meat thermometer inserted into the center of the thickest portion, reaches 145°F.
What Do You Serve with Fried Fish?
Fried fish is often served with chips, or french fries, but you can serve a huge variety of sides with fried fish. Potatoes, rice, pasta, or pretty much any vegetable are all delicious side dishes to try with fish.
More Cod Recipes
Love this Potato Crusted Cod recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Potato Crusted Cod
Ingredients
- 1 cup all purpose flour
- 3 eggs
- 1 cup mashed potato flakes
- salt (to taste)
- pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 4 4 ounce cod fillets
- 1/4 cup canola oil
Instructions
- Preheat oven to 350°F.
- Add flour to a plate or shallow bowl. Whisk eggs together in a second bowl. Combine potato flakes, salt, pepper, garlic powder, onion powder and parsley on a third plate or bowl.
- Dredge the cod fillets in the flour, shaking off the excess.
- Dip each fillet into the eggs until coated, letting the excess drip off.
- Coat each fillet with the potato flakes mixture and set on a clean plate.
- Heat oil in a deep skillet over medium-high. Sprinkle a few drops of water over the oil to check if it's hot before adding the fillets. When the water sizzles, the oil is ready.
- Add the cod fillets and cook for 2 minutes or until lightly golden brown.
- Flip the fillets and transfer the pan to the oven. Cook for 5-7 minutes or until the fish is cooked through and the internal temperature reaches 145°F.
- Transfer to a paper towel lined plate before serving to absorb excess oil.
- Serve with melted butter and/or lemon slices.
Notes
- If you don’t have cod, or don’t care for it, you can use pretty much any white fish. Other fish that would work great in this recipe are halibut, lingcod, haddock, flounder, grouper, and snapper.
- Vegetable or canola oil with give your fish the best crispiness. You can use peanut or olive oil to fry the fish, but there will be a difference in taste.
- Store leftovers in an airtight container. Use within 3-4 days.
