Breaded Cod with Young Potatoes
A classic fish recipe, I am sure many of us know how to bread filets,
and I have to say cod is one of my favorites. The white meat is so delicate,
and it's a very healthy fish, too! Delicious in flavor and great for a quick dinner,
cod served with young, small potatoes that do not need to be mashed.
For some reason, fried fish, even though I eat it all year round, reminds
me of summers spent at the beach in New Jersey.
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1. Two Small Fresh Cod Filets
2. 6-7 Young Potatoes (the very small ones, in-season now)
3. Handful of Lettuce
4. ~10 Thin Red Bell Pepper slices
5. Fresh Chives, chopped
6. Plain White Flour
7. 1 Egg
8. Bread Crumbs
9. Vegetable Oil
12. Lemon Slices and Lemon Juice
1. Clean cod filets and dry. Make sure the fish is dried!
2. Add salt and pepper to taste to both sides of filet, and squeeze a few drops of lemon juice.
3. Set aside the filets. During this time, peel potatoes and start cooking them. Add salt to the water.
4. Prepare flour, breadcrumbs, and one whisked egg on separate plates.
5. First, cover filet with flour.
6. Next, place the filet in the egg.
7. Transfer the filet onto the dish with breadcrumbs. Cover entire filet with breadcrumbs.
8. Repeat these steps with second filet.
9. Heat pan with a decent amount of vegetable oil. The oil should be hot.
10. If your cod filets are large, you may want to cut them into halves or they might break apart on the pan.
11. Place one filet at a time on the hot pan with oil. The fish should turn gold within a minute if not less.
12. Lower the heat, and flip the filet onto the other side. Continue frying until golden brown.
13. The potatoes should be cooked by now. Drain and serve with cod filets.
14. Wash a few leaves of lettuce and slice some red bell peppers as a side.
15. Sprinkle plate with some freshly chopped chives.
Dedicated to my Daddy, who makes the best cod, salmon, and every other fish out there!