Potato Crusted Cod
Approx. Times: Prep 10 minutes Cook 15 Done 25 Servings 5-6
1 large egg
2 tablespoons milk
1 ( 4.1 oz.) package Idahoan® BABY REDS® MASHED POTATOES
3 tablespoons grated Parmesan & Ramano cheese
1/2 teaspoon Italian seasoning
2 pounds cod fillets, can substitute halibut, tilapia or other white fish
1/3 cup Vegetable Oil
Salt and pepper to taste
1) Beat egg and milk in a shallow bowl. In another shallow bowl, blend potato flakes, cheese and Italian seasoning. Rinse fish fillets; pat dry. Season with salt and pepper. The Idahoan Reds are kinda chunky so break up the pieces so you have a coarse mixture.
2) Heat oil in large frying pan over medium heat. Coat fish fillet with egg mixture, and then into potato flakes, pressing flakes onto fillets to coat well.
3) Pan fry fish, about 3 minutes per side, or until golden brown and fish flakes easily with fork. You can deep fry too but I've posted too many deep fried recipes, besides, the pan fry gives it a better look.
Serve with Asparagus Spears and Knorr’s Lemon & Asparagus with Cavatappi Pasta or Rice