Sunday Dinner – Crispy Cod with Red Potato/Fennel Hash

crispy-cod-small-imageIn the town where I grew up they have an adorable family restaurant called Riverside.  They always have this Baked Cod available that was so crispy you’d swear it was fried. This dish was inspired by this dish and my search for a crispy piece of fish (that isn’t deep fried).

A few weeks ago I purchased a bag of vacuum sealed cod filets from my grocery store and decided to experiment. The result…the crispy, delicious fish I’ve been searching for since Riverside restaurant. Of course this “Crispy Cod” isn’t served with french fries and mayo coleslaw, this is a “Crispy Cod” dinner with flare. This recipe is actually so easy and quick, you could definitely use it for a weeknight meal.  There are quite a few ingredients, so you might want to make sure you hit the store if your kitchen isn’t full of condiments like mine.

Here’s the recipe:

Crispy Cod with Red Potato/Fennel Hash – Serves 2

Potato Fennel Hash

  • 1 small bulb of fennel
  • 2 large red potatoes
  • 1/2 onion (more if you like)
  • 3-4 cloves of garlic
  • salt and pepper to taste
  • 1/4 cup of olive oil

Dice potatoes, chop onions, and slice fennel bulb. Peel garlic and toss with veggies in olive oil, salt and pepper.  Make sure they are completely coated. Place on a baking sheet and roast for about 25 minutes in a 425 degree oven.  Toss about half way through to avoid burning one side.  Remove, toss with fennel fronds.

Tartar Sauce

  • 4 T Mayo
  • 1 T Chopped Capers
  • 1 T Sweet or Dill Relish
  • 1/2 t garlic powder
  • 1/2 t celery salt
  • 1/2 t dill
  • 1/2 t sugar
  • Mix well, let sit for 10 minutes or more in the refrigerator.

Optional Slaw Garnish

  • 1/4 c of finely chopped purple cabbage
  • 1/4 c of finely chopped white cable
  • 1/4 c of grated zucchini
  • 1/4 c grated squash
  • Zest from one lemon
  • 2 t of apple cider vinegar
  • 2 t of olive oil
  • 2 t of sugar
  • 1/2 t of celery salt

Mix well with veggies and place in the refrigerator.  Since the veggies are all cut very small, you can serve almost immediately. This slaw doesn’t need to sit. *TIP – If you don’t want to buy all of these veggies for your slaw, hit up the salad bar at your grocery store and add small amounts of each to one container. You can chop smaller at home if necessary.

Crispy Cod

  • 2 Cod Filets
  • 1 Egg
  • 3/4 c flour
  • 3/4 c panko breadcrumbs
  • Salt and Pepper
  • 3-4 T Vegetable Oil

Preheat oven to 300 degrees. Make sure cod filets are very dry. I dab mine over and over again with several paper towels to absorb as much oil as possible out of them.  Salt and Pepper both sides. Set up a dredging station with flour (plus salt and pepper), egg, and panko. Dip ONE SIDE of the cod filet into the flour, then the same side in egg, and the same side in the panko. Set aside on a plate and repeat with the 2nd filet.

Heat oil in a medium size non-stick skillet until it shimmers or a panko bread crumb sizzles. Place fish filets, bread crumb side down into the pan. Cook 4-5 minutes or until it’s golden brown. Flip filets over and cook for another 2-3 minutes. Remove from the pan, place in a metal dish and cook until fish reaches 140 degrees (about 7 minutes).


Spread tarter sauce in a large circle on plate. Spoon hash in a smaller circle on the tarter, leave some of the edge showing (you want your guests to know it’s there). Carefully place the cod filet on the side of the hash and garnish with fennel fronds or a small spoonful of the slaw (well drained, you don’t want your fish soggy).

ENJOY, you’ve worked really hard on this masterpiece!

2 thoughts on “Sunday Dinner – Crispy Cod with Red Potato/Fennel Hash

  1. Why do you coat just one side of the fish? I make a giant mess with this every time, so maybe that’s what I’m doing wrong.

    1. Great question John. I choose to bread only one side to achieve a crispy texture similar to a sear, but without having the fish stick to the pan. It also keeps still keeps the delicate texture of the fish on the other sides. If you’re looking for crispiness all around, you can certainly bread it on all sides. In this recipe I was trying to keep it tasting more like a seared piece of fish.

      Also, to address your issue of making a mess. I would make sure the fish is very dry before dredging. I went through several paper towels per piece to make sure it was dry before coating it with flour. I hope this helps!

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