Growing up, my family never made or ate fish, so I’ve never made it a part of my diet – until recently. I’ve begun eating and cooking more fish this past year or so, and I really love it (when done right & not “fishy”).
I’m not too ambitious yet, but I’ll eat halibut, cod, and trout with decent regularity. I’m sure I’ll continue trying more as I have the option, but for now – that’s where my ventures lie.
I like baked, sautéed, and fried fish. I love fish with a lemony butter sauce and I also often crave a crispy exterior.
I found this crispy fish was quite good! I also made a side of zucchini, mushrooms, onion and artichoke (just sautéed with olive oil, salt & pepper).
- 2 cups dry potato flakes (or breadcrumbs)
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon seasoning salt (use salt & paprika if you don’t have seasoning salt)
- 1 tablespoon ground black pepper
- 1-2 teaspoons cayenne pepper, or to taste
- 4 (6 ounce) fillets cod (or other white fish)
- shortening or vegetable oil, for pan frying
- In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
- Soak fish filets in bowl of cold water.
- In a skillet or fryer, heat oil to 350 degrees F.
- Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.
Eat & enjoy!