• 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.