This Easy Potato Crusted Cod is made with fresh Atlantic cod, breaded with egg, flour, and potato flakes, then fried to a golden crisp. They can also be baked or air fried for a simple, delicious meal.
If you’re looking for a flavorful, interesting cod recipe, you can’t go wrong with this potato crusted cod. This dish combines the fresh and healthy fish with a flaky crunch created by the potato flakes. It’s like eating battered fish, only healthier and lighter.
Another great thing about this recipe is its versatility. It pairs well with a variety of sides, from roasted vegetables to a simple green salad.
Cod is an excellent food choice for those following a keto diet. Cod is low in fat, high in protein, and a good source of vitamins and minerals. Omega-3 fatty acids found in cod may also help improve brain function and reduce the risk of cognitive decline. It can help you feel full and satisfied, which can help with weight management.
If you want to try something similar, this air fryer cod that uses flour (gluten free or carb free can be used) and spices as the seasoning is great.
Ingredients You’ll Need
- Cod Filets – I use Atlantic cod that I get through a Sizzle Fish subscription. Try to buy sustainably raised or wild cod.
- Flour – You can use all-purpose flour, gluten free, or keto flour to help the potato flakes adhere to the fish.
- Egg – Used as a binder to adhere the potato flakes to the fish.
- Potato flakes – I used Bob’s Red Mill potato flakes.
- Cooking oil – Use any high-smoke-point cooking oil to fry the fish.
How to Make Potato Crusted Cod
Pour the flour onto a shallow plate. Beat the egg in a bowl. Combine the potato flakes, salt, garlic powder, onion, powder and black pepper in another bowl.
Pat dry the cod filets. Dredge them in the flour, then the egg, then the potato mixture. Place on a wire rack to rest for 5 minutes.
Heat the cooking oil in a frying pan over medium high heat until shimmering. Place the cod filets in the pan, spaced apart so they aren’t touching. Cook for 4 minutes per side, until golden. The internal temperature of the fish should be 145 degrees F when done.
Baking the Cod
Frying the cod is the best way to get a super crispy crunch on the potato flakes, but it’s not the only way to cook this cod. If you’d rather bake them, here are the instructions:
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Place the cod onto the baking pan and bake for 8 – 15 minutes or until your desired doneness. For food safety, the internal temperature of the cod should reach 145°F.
Remove it from the oven and serve it hot with your preferred sides.
Air Frying the Cod
Another way to cook the cod to get a crispy exterior is to do it in the air fryer. For this, you will want to pre-heat your air fryer on 400 degrees F for 3 minutes. Place the cod into the basket, spaced apart so they aren’t touching.
Spray the tops of the fish with cooking oil. Cook for 5 minutes, then turn them over and spray the other side. Continue cooking for 3-5 minutes, until the internal temperature of the cod reaches 145°F.
Additional Helpful Tips
- Pat the cod fillets dry with paper towels before starting the breading process. This will help the flour stick to the cod better and create a crispier crust.
- Use fresh, high-quality cod for the best results.
- Let the cod rest for a few minutes after frying to allow the juices to redistribute and the flavors to meld together. This will also help prevent the cod from drying out.
Storing: Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheating: You can reheat this cod in the oven, toaster oven, air fryer, or microwave. For best results, reheat in the air fryer at 350°F for 3 – 5 minutes or in your oven or toaster oven at 350°F for 5 – 8 minutes. I avoid the microwave because the crust can get soggy, but if you are in a rush, reheat for 60 – 90 seconds until warm.
Freezing: This cod can be frozen for up to 2-3 months. However, it’s important to note that the texture and quality of the cod may be affected after freezing and thawing.
Frequently Asked Questions
Can I bake the cod rather than frying it?
You can fry, bake, or air fry your cod fillets, depending on your preference. Adding a little bit of oil to the tops if you are baking or air fryer will help the potato flakes to get golden brown and flaky.
Can I use frozen cod for potato crusted cod?
It’s difficult to use frozen cod for this recipe because you can’t easily put the breading on frozen fish. My recommendation would be to allow the cod to defrost for 30 minutes before attempting to bread it.
Can I make potato crusted cod in the air fryer?
The air fryer is a great way to cook cod. If you want to make this cod in the air fryer, preheat your air fryer to 400°F, add your crusted salmon fillets skin side down into the basket, and the air fryer for 10 minutes.
What To Serve With Cod
While it makes for an easy main dish, it can be difficult to find side dishes to serve alongside it. Pairing salmon with any of these flavorful side dishes will help you create a satisfying and well-rounded meal.
- Korean-Style Cucumber Salad
- Low Carb Green Beans with Pesto and Feta
- Keto Orange Sauce Brussels Sprouts
For Even More Side Dishes to Serve with Salmon
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Potato Crusted Cod
- 1/4 cup (62.5 g) all purpose flour
- 1 egg
- 1/3 cup (30 g) potato flakes
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1.5 g) garlic powder
- 1/2 teaspoon (1 g) onion powder
- 1/4 teaspoon (0.5 g) ground black pepper
- 4 (4) cod filets about 3 ounces each
- 1/4 cup (60 ml) cooking oil
- Pour the flour onto a shallow plate. Beat the egg in a bowl. Combine the potato flakes, salt, garlic powder, onion, powder and black pepper in another bowl.
- Pat dry the cod filets. Dredge them in the flour, then the egg, then the potato mixture. Place on a wire rack to rest for 5 minutes.
- Heat the cooking oil in a frying pan over medium high heat until shimmering. Place the cod filets in the pan, spaced apart so they aren’t touching. Cook for 3 minutes per side, until golden. The internal temperature of the fish should be 145 degrees F when done.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.