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"Fried" Cod with Potato Salad https://www.metro.ca/userfiles/image/recipes/morue-frite-avec-salade-de-patates-10809.jpg PT30M PT25M PT55M
Preheat oven to 450°F.Cut the potatoes into cubes and place in a pot.Cover with cold water and season with salt.Bring to a boil over high heat, reduce the heat to low and simmer until tender, about 10 minutes. Drain.Thinly slice the celery and green onion.Combine buttermilk, mayonnaise and relish in a large bowl.Add the potatoes, celery, green onion and salt and pepper to taste.Toss and reserve in the fridge.Whisk eggs in a large bowl.Put the breadcrumbs in another bowl.Season the cod with paprika, salt and pepper.Dip the fish in the egg and then in the breadcrumb mixture, pressing to coat.Place on a baking tray lined with parchment paper and drizzle olive oil over fish.Bake the fish until golden brown, about 12 minutes.Serve fish with the potato salad and lemon wedges.Source: Missfresh.com
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1 lemon 1 celery 2 cod fillet 2 Tbsp. (30 mL) olive oil 1 1/2 Tbsp. (22 mL) buttermilk 1 1/2 Tbsp. (22 mL) mayonnaise 1 eggs 1 green onions 3/4 cup (180 mL) Panko bread crumbs 1 tsp. (5 mL) paprika 500 g red potatoes 2 tsp. (10 mL) relish
"Fried" Cod with Potato Salad

"Fried" Cod with Potato Salad

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2
portions
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME

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Ingredients

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  • 1
    lemon
  • 1
    celery
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    ORGANIC CELERY

    ORGANIC CELERY

    $3.49 ea.

    PRODUCT OF MEXICO, No. 1 GRADE


  • 2
    cod fillet
  • 2 Tbsp.
    (30 mL)
    olive oil
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    TERRA DELYSSA OLIVE OIL

    TERRA DELYSSA OLIVE OIL

    $8.99 ea.

    750 ml SELECTED VARIETIES


    GALLO EXTRA VIRGIN OLIVE OIL

    GALLO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    1 L SELECTED VARIETIES


  • 1 1/2 Tbsp.
    (22 mL)
    buttermilk
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    Flyer Deals  (2)
    SAVE $2.00
    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK

    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK

    $2.99 ea.

    2L SELECTED VARIETIES


    NATREL LACTOSE FREE MILK

    NATREL LACTOSE FREE MILK

    $5.79 ea.

    2 L SELECTED VARIETIES


  • 1 1/2 Tbsp.
    (22 mL)
    mayonnaise
  • 1
    eggs
  • 1
    green onions
  • 3/4 cup
    (180 mL)
    Panko bread crumbs
  • 1 tsp.
    (5 mL)
    paprika
  • 500 g
    red potatoes
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    RUSSET POTATOES

    RUSSET POTATOES

    $3.49 ea.

    5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE OR PRODUCT OF U.S.A., No. 1 GRADE YELLOW FLESHED POTATOES 5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 2 tsp.
    (10 mL)
    relish
Imprimer ma sélection

Preparation

Preheat oven to 450°F.

Cut the potatoes into cubes and place in a pot.

Cover with cold water and season with salt.

Bring to a boil over high heat, reduce the heat to low and simmer until tender, about 10 minutes. Drain.

Thinly slice the celery and green onion.

Combine buttermilk, mayonnaise and relish in a large bowl.

Add the potatoes, celery, green onion and salt and pepper to taste.

Toss and reserve in the fridge.

Whisk eggs in a large bowl.

Put the breadcrumbs in another bowl.

Season the cod with paprika, salt and pepper.

Dip the fish in the egg and then in the breadcrumb mixture, pressing to coat.

Place on a baking tray lined with parchment paper and drizzle olive oil over fish.

Bake the fish until golden brown, about 12 minutes.

Serve fish with the potato salad and lemon wedges.

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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