Crispy Cod with Mashed Potatoes and Creamy Chipotle Sauce

Let’s get fishy today. Hello Crispy Cod with Mashed Potatoes and Creamy Chipotle Sauce!

Truth is, I don’t eat fish as much as I should. I am pretty fussy when it comes to seafood especially fish. It is the same with my mom and brothers. We are not adventurous with the types of fish we consume; thus we would stick to the same few variety every time. Maybe it is also due to the fact that my mom would usually cook the common types of fish since we were small and we are now accustomed to eating the few familiar ones. No rare species for me!

In fact, I prefer to cook fish than to purchase them outside as there is always this thing in my head that, the fish I personally buy and cook would be fresher and the ones sold outside are questionable.

So, it was a Sunday and I had a few hours of free time plus a nice fillet of cod sitting in the fridge. After a few contemplations, I decided on breaded cod served on a bed of mash potatoes and topped with a dollop of creamy chipotle cream. Pretty simple but really comforting nevertheless. Oh, I served it with a couple spears of asparagus too. Whether you like it or not, you do need some greens in your life, but I personally love asparagus, even though it makes your urine smells funny so no complaints here.

 So, let’s break down this plate.

•Mashed potatoes – Basically you boil some potatoes till a fork should slide inside the potatoes with no resistance. Mashed these and season with a touch of salt, black pepper,  parmesan, some butter (or a lot of butter if you are stressed out coz life is giving you lemons and you are not in the mood for lemonade) and half and half. Simple, creamy and really comforting. You can obviously add a whole lot of other seasoning in the mash but we do not really want to outshine the star here, which is the cod.

•Fried cod – Cod season with black pepper and salt, dip in seasoned flour, an egg wash and finally coated with some breadcrumbs before frying to golden perfection. Do keep the heat moderate as this ensure that the fish cooks gently while still developing a nice crisp crust. Crispy on the outside, with a tender flaky fish in the inside. Simply perfect. And if you noticed, everything was seasoned. You really want to season all the layers.

•Sauted sparagus – I just pan fry these with a tad of olive oil and garlic and seasoned with salt and black pepper. Easy and simple.  

•Creamy chipotle sauce – Baically i took some canned chipotle, blend it all up with some mayonaise, sour cream, lemon juice and a touch of salt. This is the bomb. I always feel that fish pair really well with tangy/citrusy sauces expecially when it is breaded fish. This sauce really brings the whole plate together.

I do not have to urge you to give this Crispy Cod with Mashed Potatoes and Creamy Chipotle Sauce recipe a try right? I mean why would you even say no to this plate of deliciousness.

5.0 from 1 reviews

Crispy Cod with Mashed Potatoes and Creamy Chipotle Sauce

 

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Prep time

20 mins

Cook time

35 mins

Total time

55 mins

 

Crispy cod served on a bed of delicious mashed potatoes and topped with creamy chipotle sauce.

Author: Maya Kitchenette

Serves: 2

Ingredients

For the mashed potatoes

• 3 Russet potatoes, peeled and quartered
• 2 Tbsp salted butter
• 2 Tbsp grated parmesan
• 4 Tbsp half-and-half (or just milk)
• 1⁄4 teaspoon fresh ground black pepper
• Salt to taste

For the crispy cod

• 2 6-ounce cod or other white-fleshed fish fillets
• 1 egg
• ⅓ cup all-purpose flour
• ⅓ cup panko breadcrumbs
• 2 Tbsp lemon juice
• ¼ teaspoon cayenne pepper
• Salt and black pepper to taste
• Vegetable oil, for frying

For the sauteed asparagus

• 100g asparagus
• 1 clove of garlic, chopped
• 1 tbsp olive oil (or butter if preffered)
• Salt and black pepper to taste

For the creamy chipotle sauce

• 2 pieces of canned chipotle pepper in adobo sauce
• 2 tbsp mayonaise
• 2 tbsp sour cream
• 1 tbsp lemon juice
• Salt and freshly ground black pepper to season

Instructions

For the mashed potatoes

1. Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
2. Once cook, drain the potatoes and place this in a bowl/mixing bowl and mash the potatoes.
3. Add in the butter, parmesan, half-and-half, salt and pepper.

For the crispy cod

1. Clean the fish and smear it with the 2 tbsp of lemon juice. Season with salt and black pepper.
2. In a small bowl, whisk the egg with a pinch of salt.
3. Place the flour on a plate and season with black pepper, cayenne pepper and a good pinch of salt.
4. Place the breadcrumbs on another plate.
5. Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat.
6. Dredge fish in flour, shaking off any excess and dip into egg.
7. Transfer fish to panko, covering fish completely and pressing lightly to adhere.
8. Place breaded fish fillets in hot oil and fry until golden and cooked through.
9. Transfer to a paper towel-lined plate to drain and season with salt lightly.

For the sauteed asparagus

1. Place the olive oil/butter in a skillet.
2. Add the garlic and saute for 10 seconds
3. Add asparagus spears and cook for a few minutes.
4. Season with salt and black pepper.

For the creamy chipotle sauce

1. Combine the sour cream, mayonaise, lemon juice and chipotle pepper and give it a quick blend till smooth and creamy.
2. Season with salt and black pepper to taste.

To serve

1. Place some mashed potatoes on a plate.
2. Top with the fried cod and some asparagus.
3. Drizzle some sauce over fish and serve immediately.

3.5.3217