You are getting the "Full Meal Deal" today! This Crispy Cod Filet is very lightly breaded and seasoned with Rosemary to compliment the Rosemary Garlic Mashed Potatoes on the side. Enjoy!
4 Cod Filets - thawed
1 cup all-purpose flour
1/4 cup Panko Bread Crumb
1 tsp. Rosemary
1 tsp. sea salt
1 Tbsp. ground pepper
1 Tbsp. real butter + 1 Tbsp. olive oil
Mix flour and Panko on a paper plate or deep/wide bowl. Add rosemary, sea salt and ground pepper and stir well. On Griddle or flat skillet, melt 1 Tbsp. real butter and 1 Tbsp. olive oil. Gently press the fish filets into the flour/panko mixture. Coat lightly on both sides and shake off any access.
Fry in hot butter/oil mixture until crispy on both sides. Takes about 10 minutes.
Note: For a lighter, healthier recipe you can omit the butter, but it does take away from the taste.
Meanwhile:
Rosemary Garlic Mashed Potatoes
4 to 6 medium potatoes, peeled and cut into large cubes
2 quarts water
1 Tbsp. sea salt
1 tsp. Rosemary
1 Tbsp. ground pepper
2 Tbsp. real butter
Evaporated Milk (appr. 1/4 to 1/2 cup)
Boil potatoes over high heat until they are fork tender. Remove and drain. Add butter and seasonings to the dry pan and readd the potatoes. Let them sit for about 2 or 3 minutes for the butter to start melting. With mixer on low, start adding the evaporated milk 1/8 cup at a time. Continue to beat and add milk until potatoes are creamy and lumps are gone.
There are two main reasons why cooks end up with lumpy, thick mashed potatoes.
1. Their potatoes aren't fully cooked. You should be able to mash them
easily and completely with a fork.
2. They don't use enough milk. Add your milk a little at a time making sure that
your potatoes don't look dry.
Most people love my mashed potatoes because they are so creamy. You can do it too!
Enjoy this Crispy Cod and Rosemary Garlic Mashed Potatoes....it is a meal that will truly please even the pickiest eater in your house!
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