Mar
16
2010
Crunchy Parmesan Cod
Author: kevinI’m not really a big fan of deep frying, but done well it can be so delicious. I guess it’s the clean up that is a deterrent. This recipe takes potato chips often found from the kitchen cabinet and adds a special crunch to the fresh fish filets. The cheesy egg mixture to coat the chips with fresh parsley adds a subtle flair to the palette. This is delicious just as is, but top each with a nice Remoulade sauce and a fresh cole slaw with a fruit touch and you have a great meal.
- 1 lb cod filets
- flour
- 2 eggs, 2 tbsp water
- 1/4 cup chopped parsley
- 1/2 cup Parmesan cheese
- 2 cups potato chips, crushed
- vegetable oil for frying
- Remoulade sauce (see recipe)
In a deep frying pan or pot of your choice add the vegetable oil and heat for frying. Crush the potato chips to small flakes and set aside in a bowl. In a mixing bowl whisk the eggs and water. Chop the parsley fine and add to egg mixture. Add the Parmesan cheese and mix the egg mixture thoroughly to incorporate completely. Dredge the cod in the flour to dust, shake off excess. Coat the floured cod in the egg mixture and drain off extra egg. Next, roll in the chips to coat completely and set aside on a plate for frying. Continue with all filets.
Fry the cod filets about 3 minutes per side depending on thickness of the fish and chip coating is a golden brown. Serve with Remoulade on top of each and a fresh cole slaw.
