Sunday, February 7, 2010

Potato crusted cod

This recipe is from the German cooking book. Duncan and Brandon loved it. Actually, Benjamin ate it extremely well too. Tavio and I were not fans, but we're not fish fans either. Actually, I wasn't all that fond of the potato crusting. I liked it less than the fish. I'm not getting out the book to write it down, just writing what I did. Actually I remember the recipe. I'll write it down the way I remember it. I . There was a sauce as well that Brandon made, but I'm not including that. It had 2 german mustards which we didn't have so Brandon added lemon and probably other stuff. I preferred tartar sauce. Brandon says it gets 4 star. I of course would only give it 1, so I guess it can have 3

  • 1 lb. 10 oz potatoes peeled and grated
  • 1 egg
  • salt, pepper, nutmeg
  • 2 Tablespoons flour
  • 4 4oz. cod fillets
  • oil for frying
  1. OK, I don't have my cookbook out, so this is what I remember. I shredded the potatoes using the food processor. They didn't look like the picture, so I threw them back in the food processor with the regular blade and chopped them to a pulp.
  2. Squeeze out excess water from potatoes using a fine mesh strainer. (I didn't do a good enough job of this I think because I still got pools of liquid as I was cooking.
  3. Mix the potatoes with the egg. Season with salt, pepper, and nutmeg.
  4. Heat oil in skillet. Place flour on a plate. Season fish with salt and pepper. Dredge in flour. Cover with the potato mixture -patting on the fish so it sticks. Fry in hot oil. (Watch out. I splashed myself with hot oil more than once.)

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