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!
20 min
4 servings
190 calories
Ingredients
1 lb (450 g) skinless cod fillet
2 tbsp mayonnaise or 2% plain Greek yogurt
1 pkg Crispy & Crunchy Coating Mix
Instructions
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.
Nutritional Information
Per serving: Calories 190, Fat 6 g (Saturated 1 g, Trans 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.