Crispy & Crunchy Cod
Don’t spend extra $$ on the pricy fresh stuff here. Start with frozen fish fillets – you don’t have to defrost them before cooking. To help make the coating stick, lightly coat frozen fillets with flour, then dip them in a beaten egg (use two eggs) before adding the coating mix. Since you’re at it- why not make a double batch – coated fish fillets are freezer friendly!
Ingredients
- 1 lb (450 g) skinless cod fillet
- 2 tbsp mayonnaise or 2% plain Greek yogurt
- 1 pkg Crispy & Crunchy Coating Mix
Preparation
- Preheat oven to 425° F. Place two Cooling Racks on Sheet Pan lined with Sheet Pan Liner; lightly brush racks with oil to prevent sticking.
- Pat fish dry; cut into bite-sized pieces. Coat with mayo.
- Place mix in a shallow dish. Using tongs or your hands, add fish pieces one at time, gently rotating and pressing to coat.
- Place fish on racks, leaving some space between each piece. Bake 12 min or until golden and cooked through. Let rest on racks a few minutes before removing to prevent sticking.
Epicure Products Used
Nutritional Information
Per serving: Calories 190, Fat 6 g (Saturated 1 g, 0 0 g), Cholesterol 45 mg, Sodium 370 mg, Carbohydrate 13 g (Fiber 0 g, Sugars 1 g), Protein 19 g.
Tips
Cook time depends on the thickness of your fish; start checking at 10 min if your fish nuggets are on the thinner side. Swap cod for salmon or snapper.
Make fish & chips! For fast fries, use frozen ones and season with your favourite Epicure Seasoning.
Perfectly Balance Your Plate
Serve with 1 cup sliced veggies, 2 tbsp favourite Epicure Dip, and 1 cup oven fries or cooked grains, your choice.