Parmesan and Potato Crusted Cod

If you are ever in the mood for a 15 minute dinner that is both healthy and comforting, give this a try. You crunch through the crispy crust and then all of a sudden you hit the buttery and flaky fish. It's dynamite and good enough for guests.  All in less than 15 minutes. 

Ingredients:

2 Tablespoons canola oil

½ cup flour

½ teaspoon salt

½ teaspoon freshly cracked black pepper

1 egg

1 Tablespoon water

1/3 cup potato flakes (AKA instant mashed potatoes)

1/3 cup shredded parmesan

1/3 cup panko breadcrumbs

Salt and pepper to taste

1 pound cod loin fillets, thawed if frozen and patted dry (mine were about ½ inch thick)

Lemon wedges and slaw to serve

Directions:

Heat the oil in a large skillet over medium heat. Grab three large, shallow bowls. Combine the flour, ½ teaspoon salt and ½ teaspoon pepper in one bowl. Mix the egg and water in the next bowl. Combine the potato flakes, parmesan, breadcrumbs and a bit of salt and pepper in the third bowl. Dredge each cod fillet first in the flour (shaking off the excess), then dip in the egg wash, then coat in the potato/parm mixture. Add the fillets to the pan and cook for about 4 minutes or until the bottom is lightly golden brown. Flip and cook for another 3-4 minutes or until the fish is cooked through. Test for doneness by checking to see if the fish is opaque in the center and flakes easily with a fork. If not, cook for another few minutes on a lower heat so the crust doesn’t burn.

Serve on a plate with some slaw and a wedge of lemon.