I’ve tried this recipe with many kinds of white fish, and it always turns out great. For those of you with wheat allergies, this recipe also works without the flour. I own a fish market, and I’ve given this dish to a lot of people. Every time, they’ve raved about it. Serve with chips (French fries) and your favorite tartar sauce!
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups dry potato flakes
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon seasoning salt
- 1 tablespoon ground black pepper
- 2 teaspoons cayenne pepper, or to taste
- 4 (6 ounce) fillets cod
- 2 cups butter flavored shortening, for frying
Instructions
- In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
- Soak fish filets in bowl of cold water.
- In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
- Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 446 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 3 g |
| Protein | 36 g |
| Saturated Fat | 3 g |
| Sodium | 835 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was a home run for me and my kids. I will definitely recommend this recipe.
This was delicious. I shipped the seasoning salt. I also hate drying (too much time), so I baked the fish after dipping each piece in oil and then in the flour/potato flake/spice mix. Amazing.
My family loved this. Instead of shortening I used a combo of butter and olive oil. I cooked the whitefish for four minutes then flipped for the last minute. My kids asked that I make it again!
Couldn’t find potato flakes so I used crushed Vegetable Thin crackers instead. Wasn’t bad, although you could probably cut the dry mix ingredients in half. Had lots of that leftover.
The potato flakes made a nice crust. The coloring on the finished product was nice… a lighter tone than what I usually get with a flour-based mixture. I used 2 tsp salt + 1/2 tsp paprika instead of the seasoning salt. Maybe next time I’d say 2 1/2 tsp salt. There was so much breading though; I fed 5 people and there was at least twice as much breading mixture as I needed.
This recipe was awesome! I fried some zucchini first and then the cod. Also, thank you for putting the recipe on one page when I printed it.
This one is a keeper! I didn’t have enough fish, so while I made the whole recipe, I saved half in a ziplock for another meal. I just want to say that I don’t normally eat fish unless it’s slathered in tartar sauce. However, this time I had NONE. It was great just from the pan and would make awesome fish sandwiches. So flavorful!
Good recipe. I would make it again, but not worthy of five star, but that could be my problem. I do not fry much.
I had no meat thawed for dinner but I found some wild caught Alaskan Pollock fillets I bought a frozen bag of on some great sale. 🙂 I just couldn’t follow the recipe. I didn’t have the ingredients. I did have flour and but no potato flakes. I try to keep some around but must have used them up. I found some Panko and used that instead. I also had Old Bay seasoning so subbed 1 Tbls of that and about a tsp of granulated garlic, because I love garlic. I decided to use an egg and a bit of milk to help the coating stick better. I dried the fish thoroughly by patting with paper towel. Dredged it in the flour mix, dipped in egg mix and then again in the flour coating very well, pressing it in. I cooked it in my deep fryer and they came out so pretty and even better they were delicious. I will never eat fish and chips again without comparing it to this.
I made this for the very first time. And I used coconut flour and regular flour. I did not have the type of flower that was in the recipe. And I fried it in my cast iron skillet. I think it came out pretty good! Thank you!
We liked this recipe. I did however have to make substitutions; I used regular crisco and added 2 tablespoons butter as I did not have butter crisco and I used Italian bread crumbs.
love the recipe. I used sesame oil instead of butter. Omitted the flour and used Hawaiian lava salt.
I used mine for cat fish ( Swai) but I added 1/3 cup of corn meal for a little more texture
This recipe was really quick to make. Made as written except I used margarine to cook instead of the butter flavored shortening because I didn’t have any. Tasted really good. I will make this again!
Delicious, quick and easy. I added lemon pepper to the combo, and I think it is a very versatile recipe.
This was so easy to get a nice golden brown, crisp, fish (Pollock). Make sure the oil is hot enough before you start to fry. The flakes added so much to the end result. For years I’d been using store bought fish coatings. I’ve seen a lot of variations to the recipe in the reviews and may try those myself. I guess I will keep the leftover mix for meatballs or salmon patties. I’ll be making this again on fish night or sooner.
The only reason I’m not giving this 5 stars is because I altered the recipe by doubling the amount of garlic powder. It would have been bland otherwise. But if you double the garlic, it’s a 5 star recipe. Best catfish I’ve ever eaten, cooked perfectly, and SO EASY!
Used this recipe with some halibut I had caught in Alaska, as well as with some perch caught locally. We thought the halibut was best, but we had allowed the halibut to marinate in butter for a day in the refrigerator. Both fish were very good. I did add some things, as I didn´t have potato flakes. I used 1/2 cup flour, 1/2 cup butter cracker crumbs, 1 tsp garlic powder, 1 tsp seasoning salt, 1 tsp Santa Maria spice, 1/2 tsp cayenne pepper, 1/2 tsp pepper. Cooked in coconut oil at 325 degrees. Excellent!
The fish is delicious and love the breading mixture; however, I find dipping the fish in egg first instead of water was better for coating the fish.
I made this for supper one evening, just trying something different and the only thing I did differently is used creole seasoning instead of seasoning salt. It was great.
All I could taste was the grease used to make it. The breading didn’t have enough flavor.