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Maya Kitchenette

Crispy Cod with Mashed Potatoes and Creamy Chipotle Sauce

Crispy cod served on a bed of delicious mashed potatoes and topped with creamy chipotle sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 2
Ingredients Method

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
  • 1/3 cup all-purpose flour
  • 1/3 cup panko breadcrumbs
  • 2 Tbsp lemon juice
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Vegetable oil for frying
For the sauteed asparagus
  • 100 g 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

Method
 

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.