Potato Crusted Cod

5 from 18 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Seafood

Servings: servings

Calories: 167kcal

Author: Lauren Harris

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.

Video

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.

** Nutritional information is an estimate and may vary. Calculations only account for 1/2 cup of flour, 1/2 cup of potato flakes and 1 tablespoon canola oil, as some will be discarded.

Nutrition