Potato Dill Crusted Cod
1 pack instant mashed potato
2 tsp white wine vinegar
1 tbsp dried dill
1/2 cup mayo
2 tbsp dill relish
1 tsp sugar
1 cup neutral oil
Fries to serve
Salt
2 tbsp fresh dill
1 tsp lemon + more for garnish
4 servings wild cod*
2 eggs
Dill Tartar
1/2 cup mayo
2 tbsp dill relish
2 tbsp fresh dill
1 tsp sugar
1 tsp lemon
Pre Recipe Prep
Brine your cod **
Place cod in a shallow dish and cover with 2 tbsp salt and cold water. Set aside for 15 minutes.
Make your sauce
To a small bowl, add 1/2 cup mayo, 2 tbsp dill relish, 2 tbsp fresh dill, 1 tsp sugar, 1 tsp lemon and whisk together. Taste and adjust to your liking.
Make your fish
Heat oil in a large frying pan over medium high heat. Let it get nice and hot, test by placing a wooden skewer in the oil and if it bubbles immediately it's ready. If it's smoking, turn it down a bit.
Remove fish from brine and pat dry with a paper towel and set aside. Prep your dredging station: to one shallow dish add 2 beaten eggs, 2 tbsp water, 2 tsp white wine vinegar and mix. To another shallow dish, add 1 pack of unprepared instant mashed potatoes, 1 tbsp dried dill and a pinch of salt.
Dip fish pieces into egg mixture, then potato mixture. If you want extra crisp, repeat in the egg then the potato again. Place breaded pieces into heated oil and cook for 2-3 minutes per side until golden brown and internal temp reaches 145F.
Remove from oil and place on a wire rack to drain.
Serve
Serve with fries, tartar sauce and fresh lemon wedges.
*Cod: you can use fresh or frozen. If using frozen you can use the brining step to to aid in the thawing process, just don't leave it in the brine for more than 1 hour.
**Brining: brining enhances this dish substantially by seasoning the fish from the inside, vs just have salt on the top layer. Additionally it yields a much flakier and moister fish, which gives you a bit more wiggle room if you overcook or don't like fish on the rarer side. It's only 15 minutes and it results in a much tastier dish so I wouldn't skip it.
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