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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 egg 1 green onion 3/4 cup (180 mL) Panko bread crumbs 1 tsp. (5 mL) paprika 500 g red potatoes
"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

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    lemon
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    LEMONS

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    2 lb, PRODUCT OF MEXICO OR SPAIN GREEN BEANS 340 g, PRODUCT OF U.S.A. COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE


    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


  • 1
    celery
  • 2
    cod fillet
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    CHELSEA BONED SALTED COD

    CHELSEA BONED SALTED COD

    $9.99 ea.

    454 g


    HIGH LINER IQF FILLETS

    HIGH LINER IQF FILLETS

    $6.99 ea.

    FROZEN, 400 g, SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    olive oil
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    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES


  • 1 1/2 Tbsp.
    (22 mL)
    buttermilk
  • 1 1/2 Tbsp.
    (22 mL)
    mayonnaise
  • 1
    egg
  • 1
    green onion
  • 3/4 cup
    (180 mL)
    Panko bread crumbs
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    AURORA BREAD CRUMBS OR TARALLI

    AURORA BREAD CRUMBS OR TARALLI

    $2.49 ea.

    300 - 680 g, SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    paprika
  • 500 g
    red potatoes
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    SWEET POTATOES

    SWEET POTATOES

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg


    ORGANIC POTATOES

    ORGANIC POTATOES

    $4.49 ea.

    3 lb PRODUCT OF U.S.A., NO. 1 GRADE SELECTED VARIETIES


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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