Fish | Main Course | Potatoes | Stovetop
Potato Crusted Cod
The best way to cook cod! Coated in a savory, crispy breading that’s cheap, quick, and easy to make, this potato crusted cod is incredibly tender, flaky, and full of flavor.
🐟 What Makes This Recipe So Good
- The flavor of this potato crusted cod is so delicious! The breading is crisp, buttery, and super tender because of the potato flakes. It’s so classic and tender, the whole family will love this fish- even the pickiest of eaters!
- It’s quick and easy to make! Dip your fillets in each bowl, fry them up in your skillet, then let the oven finish the job! Don’t have an oven-proof skillet? Just transfer the crisped fillets to an oven-safe baking dish. This recipe is no fuss, and absolutely delicious! You’ll have restaurant-quality fish, on the table in just 30 minutes.
- This potato crusted cod is super affordable to make! Cod is one of the more affordable fishes available in the grocery store. Instant mashed potatoes are super cheap, too! This is such a great way to serve an impressive dish to family or friends on a budget.
👩🏼🍳 Chef’s Tips
- Keep an eye on your skillet! You’ll want to flip the fish as soon as they turn golden brown. Golden brown is the color you’re aiming for! Medium brown or burnt would take away from the incredible flavor of this dish.
- If you want to take this dish to the next level, you could totally add a side! Cod is super versatile, so you can work with whatever you have on hand, like rice or freshly steamed veggies. If you’re wanting to take it up a notch, this crispy fish would be delicious on top of lemon pepper pasta. It’s absolutely tasty however you serve it!
🍴 More Delicious Meals You’ll Love
- Tuna Tetrazzini
- Baked Ziti Pasta
- Jerk Chicken Alfredo
- Instant Pot Chicken Tacos
- Chicken Fajita Casserole
- Walking Taco Casserole
- Ratatouille Soup
Potato Crusted Cod
Tender, flaky cod, coated in a crisp potato breading. Super easy to make and full of flavor!
Recipe Makes: servings
Equipment
- 3 shallow bowls
- whisk
- spoon
- large plate
- large cast iron skillet (or other large oven-safe skillet)
- tongs
- paper towels
- wire cooling rack
Ingredients
For the Potato Crust
- ½ cup all-purpose flour
- 1 large egg
- 1 cup instant mashed potato flakes
- 1 teaspoon salt (more or less to taste)
- ½ teaspoon freshly ground black pepper (more or less to taste)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
For the Cod
- 4 4-ounce fillets cod
- 2 tablespoons neutral oil (avocado oil, olive oil, vegetable oil; plus more as needed)
Instructions
- Preheat oven to 375° Fahrenheit. Position oven racks so that skillet will sit in center of oven.
For the Potato Crust
- Add ½ cup all-purpose flour to one shallow bowl. Set aside.
- Crack 1 large egg directly into second shallow bowl. Whisk egg vigorously until well beaten. Set bowl aside.
- Add 1 cup instant mashed potato flakes, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried parsley to third shallow bowl. Mix ingredients together until very well blended. Set bowl aside.
To Bread the Cod Fillets
- Coat one cod fillet in all-purpose flour, covering all sides of fillet. Shake excess flour back into bowl.
- Dip floured cod fillet in beaten egg, coating fillet on all sides. Allow excess egg to drip back into bowl.
- Place cod fillet in potato flake mixture, coating all sides of fillet evenly. Shake excess potato mixture back into bowl.
- Return fillet to bowl with flour and again coat all sides of fillet lightly. Shake excess flour back into bowl.
- Return floured fillet to potato flake mixture. Cover fillet on all sides with potato mixture, gently pressing fillet into mixture to help potato crust stick. Shake any excess potato flake mixture back into bowl, then place breaded cod fillet on large plate and set aside.
- Repeat process with remaining cod fillets.
To Cook the Potato Crusted Cod Fillets
- Once all 4 4-ounce fillets cod have been breaded, place large oven-safe skillet on stovetop over medium-high heat. Add 2 tablespoons neutral oil to skillet, swirling and tilting pan as needed to coat pan evenly in oil. Heat skillet until oil is hot and shimmery.
- When oil is hot, place breaded cod fillets top-down in skillet. Pan-fry fillets 2 minutes or until breading is lightly golden brown. Be careful not to let breading become medium brown or begin to burn.
- Once fillets are golden brown underneath, carefully flip fillets over and immediately place skillet in preheated oven.
- Bake cod fillets 4 to 5 minutes or until fillets reach 130° Fahrenheit internally when checked with internal meat thermometer. While fillets are in oven, layer 3 to 4 paper towels on flat surface and place wire cooling rack over paper towels.
- When fillets are cooked through, carefully remove skillet from oven. Carefully transfer cod fillets to wire cooling rack, then let fillets rest 3 to 5 minutes.
- After fillets have rested and any excess oil has dripped onto paper towels, transfer fillets to serving plates. Serve immediately with desired sides.
Notes
- Leftovers: Refrigerate any leftover cod in an airtight container up to 2 days. Reheat cod on the stove or in the air fryer until just warmed through.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Serving: 1serving | Calories: 286kcal | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 95mg | Sodium: 677mg | Potassium: 680mg | Total Carbs: 25g | Fiber: 2g | Sugar: 1g | Net Carbs: 23g | Vitamin C: 13mg | Calcium: 34mg
Nutrition Disclaimer
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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