Juicy breaded cod with potato salad
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 431, total fat 10 G., saturated fats 1 G., proteins 35 G., carbohydrates 47 G., fiber 5 G., cholesterol 57 mg, sodium 945 mg, sugar 0 G.
Calories 431, total fat 10 G., saturated fats 1 G., proteins 35 G., carbohydrates 47 G., fiber 5 G., cholesterol 57 mg, sodium 945 mg, sugar 0 G.
To enjoy delicious fish in a super-crispy breading, you don't need to fry it in a lot of oil. With this recipe, you'll cook super-crispy fish in the oven without excess oil or fat. Cod fillets are dipped in beaten egg whites, then coated in coarse, airy panko breadcrumbs and baked in the oven on a rack so the heat circulates freely, creating a crispy crust on all sides. Serve with potato salad and juicy celery in a fermented milk dressing, sprinkled with celery leaves for a refreshing flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.6 kg cod fillet (preferably Pacific), cut into 8 pieces
- 0.7 kg small red potatoes, cut into 4 pieces
- 3 tbsp. sour milk or kefir
- 3 tablespoons mayonnaise
- 4 tsp relisha
- 2 celery stalks, thinly sliced + chopped leaves for serving
- 2 green onions, thinly sliced
- Whites of 3 large eggs
- 1.5 cups panko breadcrumbs
- 1 teaspoon paprika
- Cooking spray
- Lemon wedges, for serving
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Recipes with similar ingredients: cod, red potatoes, panko breadcrumbs, celery, vegetable relish, lemon, paprika
Cooking the dish according to the recipe:
- Preheat oven to 230°C (430°F). Place the potatoes in a saucepan and cover with cold water to a depth of 2.5 cm (1 inch); season with salt. Bring to a boil, reduce heat to medium-low, and simmer until tender, 10 minutes. Drain.
- Combine the sour milk, mayonnaise, and relish in a large bowl. Add the potatoes, chopped celery, green onions, 1/4 teaspoon salt, and black pepper to taste, and stir. Refrigerate until ready to serve.
- In a large bowl, whisk the egg whites. Place the breadcrumbs in another bowl. Sprinkle the fish with paprika, 1 teaspoon of salt, and a little black pepper. Dip each piece of fish in the egg whites, then roll in breadcrumbs, pressing down to adhere. Transfer to a wire rack set over a baking sheet.
- Spray the fish on both sides with cooking spray. Bake until golden brown and just cooked through, about 12 minutes. Sprinkle the potato salad with celery leaves. Serve with the fish and lemon wedges.
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