potato-crusted cod

Serve with favorite sauce -- Yogurt-Dill recommended. See separate recipe.

Yield: 2 servings
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  • 2 codfish filets thawed, if frozen
  • flour for dredging
  • salt and pepper to taste
  • 2 eggs beaten
  • 1 tablespoon(s) dijon mustard
  • 1 package(s) dried mashed potato flakes
  • canola oil for sauteing


  1. Preheat oven to 375F.

  2. Place flour in shallow dish (or, paper plate). Empty package of potato flakes in another shallow dish (or, paper plate). Combine eggs and mustard in a shallow bowl. Line a shallow baking pan with non-stick foil. Heat oil in a large saute pan or skillet over medium heat. Season fillets with salt and pepper and any other seasoning desired.

  3. Dredge fillets first with flour, dip in egg mixture and then in potato flakes. Add fish to pan and cook approx. 2 mins. per side (until golden). Transfer fish to baking pan and place into oven for approx. 4 mins., or until cooked through.

  4. Serve with sauce of choice.

July 2011

This recipe is a personal recipe added by ojsrecipes and has not been tested or endorsed by MyRecipes.

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