Recipes

Fish Market Owner Shares 30-Minute Potato-Crusted Cod Recipe

A fish market owner shares a 30-minute recipe for potato-crusted cod fillets, featuring a seasoned potato flake and flour coating fried in shortening. The recipe serves four and includes a wheat-free variation for people with allergies.

Rip Moss • Published: 2026-09-30 Updated: 2026-09-30

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This article was prepared from the recipe and accompanying notes supplied in the source material.

A fish market owner who has tested this recipe with several varieties of white fish describes the results as consistently good, and says customers who have tried it often return with positive feedback. The dish — potato-crusted cod fillets — takes 30 minutes from start to finish and serves four.

The coating combines 2 cups of dry potato flakes, 1 cup of all-purpose flour, 1 tablespoon each of garlic powder, seasoning salt and ground black pepper, and 2 teaspoons of cayenne pepper, adjustable to taste. According to the source, the flour can be omitted for people with wheat allergies, though no specific substitute is named.

How the Fillets Are Cooked

Four 6-ounce cod fillets are soaked in cold water, then dredged in the dry mixture. Butter-flavored shortening is melted in a deep skillet or deep fryer and heated to 350 degrees F (175 degrees C). The coated fillets fry for about 5 minutes, or until the fish flakes apart easily, then drain on paper towels.

Prep time is listed at 5 minutes, cook time at 10 minutes, with an additional 15 minutes, for a total of 30 minutes. Each serving provides 446 calories, 12 grams of fat, 47 grams of carbohydrates and 36 grams of protein, according to the recipe's nutrition facts. The source recommends serving the fillets with tartar sauce and chips.

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