Crunchy Fried Cod

    20 min

    The time it takes to make this dish is probably quicker than going to your local chippy. Succulent fish is surrounded by a crunchy coating. Serve with chips and mushy peas, if desired.

    240 people made this

    Serves: 4 

    • 95g dry potato flakes
    • 125g plain flour
    • 1 tablespoon garlic granules
    • 1 tablespoon seasoning salt
    • 1 tablespoon ground black pepper
    • 2 teaspoons cayenne pepper or to taste
    • 4 (170g) fillets cod fish
    • 450g butter flavoured margarine, for frying

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In medium bowl, combine the potato flakes, flour, garlic granules, seasoning salt, black pepper and cayenne pepper.
    2. Soak fish fillets in bowl of cold water.
    3. In a deep frying pan or deep-fat fryer, melt and heat the margarine to 180 degrees C.
    4. Dredge fish fillets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on kitchen towels to absorb excess oil.

    Alternatives to cod:

    Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.

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    Reviews in English (201)


    My husband and I loved the breading flavor, which is like eating cajun fish and the french fries at the same time. The coating is excellent for any skinless, boneless meat: I have now tried it with fish fillets, chicken thighs, and pork chops. If you are afraid of frying in butter, try spraying all over the meat with butter flavored Pam, dusting it with coating, spraying again, dusting again, and then one last spray before putting it into a hot oven on a foil lined pan. If you are afraid of the spicy heat (or have picky kids), start off with only 1/4 teaspoon of the cayenne and add a little more to taste each time. I like to add a pinch of crushed thyme and dried onion to the mix. Thank you Kristi. You made my Ash Wednesday supper a hit.  -  06 Mar 2003  (Review from Allrecipes US | Canada)


    No one in our family liked this...sorry. We love fish. We have it every's a Green Bay, Wisconsin tradition. Thought we'd try a new way of fixing it and found this recipe. The problem with this 'breading' is that you cannot taste any fish at all. It's sooo crunchy and it soaks up soooo much shortening that it was just blah, greasy and crunchy. Not at all what we were looking for. It began to get very dark on the outside, but after almost triple the recommended cooking time, the fish was still not flaky and cooked through. Tried a second batch....exact same problem. Definately won't be using this again.  -  31 Mar 2006  (Review from Allrecipes US | Canada)


    My family and I love this recipe. I make the coating exactly as written and it turns out excellent every time. I do dry off the fish (walleye) after soaking and dip in a beaten egg before dipping it in the coating mixture. Make sure the oil is very hot for best results. My three year old asks for this fish every day.  -  26 May 2006  (Review from Allrecipes US | Canada)