Potato Crusted Cod

Food Service Search Staff

INGREDIENTS:12 4 oz. cod loins
2 cups all purpose flour
3 eggs, beaten
1 cup milk
2 cups instant mashed potato flakes
Salt and pepper to taste
Vegetable oil for fryingDIRECTIONS:1. Preheat fryer to 350°F and oven to 350°F.

2. Set up a breading station with flour in one container, beaten eggs and milk in a second and mashed potato flakes in the third.

3. Season fish lightly with salt and pepper.

4. Dredge the fish in flour being sure to coat thoroughly. Pat off excess.

5. Dip floured fish in egg and milk mixture.

6. Place fish in the pan with the potato flakes and, with a dry hand, coat the fish with the potato. Make sure to coat the fish completely.

7. Check that fryer oil is 350°F. Fry fish, a few at a time, until it is golden in color; drain and remove. Place on a sheet pan. (Frying too many pieces of fish at once will cause the oil temperature to drop and therefore the fish will not seal correctly.)

8. Finish in a 350°F oven for 5 to 6 minutes.NUTRITIONAL INFORMATION:Calories 264 (43% from fat); Fat 12g (sat. 2.7g); Protein 24g; Carbohydrates 13g; Sodium 122mg; Cholesterol 107mg; Fiber .4g
SERVINGS:12 servingsFork tender potatos and apples in combination with mellow Gruyere cheese and sweet, oregano-like fresh marjoram.From:Executive Chef Edward Schenk, Presbyterian Village Westland, Westland, MI