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Potato Encrusted Cod Recipe

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This recipe for Potato Encrusted Cod, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deborah Johnson
Added: Thursday, July 10, 2008


Potato Crust:
1 1/2 c. flour
Salt and pepper
4 eggs
2 T. Dijon mustard
2 c. Potato flakes
3 T. oil
4, 4 oz. cod steaks, 1" thick

Lemon Butter Sauce:
1/2 c. dry white wine
3 T. lemon juice (fresh)
2 tsp. minced garlic
1 T. minced shallot
10 T. unsalted butter
1 T. parsley

Preheat oven to 375F.
To prepare the Cod:
1. Heat olive oil in skillet.
2. Get three bowls and in one place the flour, salt and pepper; in another place beaten eggs and mustard; in another place potato flakes.
3. Dip fish in flour mixture, then egg mixture, then potato flakes.
4. Saute 2 minutes per side then place in 375F oven on cookie sheet for 4 minutes.

Heat all ingredients in a skillet for 5 to 6 minutes or until reduced. Serve over Cod at table.

Personal Notes:
Personal Notes:
Instead of using mustard, you can season the fish with Greektown "Billygoat" Seasoning from The Spice House (in Chicago, you can order online).




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