| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 6g | 18g |
| sugars | fibre | protein | salt |
| 1.3g | 0.6g | 38g | 0.4g |
Why I Love Polish Cod Pancakes Coated in Potato Flour
Meet one of my personal favorites: Cod Pancakes Coated in Potato Flour. Inspired by traditional Polish cuisine, I’ve put a Southern spin on it by coating it in luscious potato flour. Deliciously crispy on the outside, and soft and succulent on the inside, these pancakes offer the perfect combination of textures. What’s more, the taste of the cod, enhanced by a squeeze of lemon juice and a touch of salt and pepper, is simply divine.
Connecting with My Roots
While I am a Southern belle through and through, I love exploring the world of food from different regions. One of my culinary heroes, Jamie Oliver, first introduced me to the concept of making pancakes with fish. And from there, I found my inspiration in the Polish recipe, which traditionally uses herring. Since then, I have been substituting the herring with cod, a fish popular in the coastal South. It gives the dish a comforting familiarity, while also providing a nod to my love for the sea, surfing, and seafood.
The Magic of Potato Flour
Perhaps you’re wondering, why potato flour? This additive is more than just a base for coating the cod; it’s also a nod to my Southern heritage. Potato flour results in a lighter, fluffier pancake, and gives the outside a crisp, golden brown color – just like our beloved Southern-style biscuits. And when fried in vegetable oil and a bit of unsalted butter, the cod takes on a beautifully rich flavor.
The Cod Pancakes Coated in Potato Flour recipe is surprisingly simple yet decadent, which is what I love the most about it. It’s perfect for comforting Sunday brunches, weekday dinners, or any time you feel like enjoying a sea-meets-south dish.
What You’ll Need
- 1.5 lbs of cod fillets
- 1 cup of potato flour
- 1 cup of milk
- 1 tablespoon of lemon juice
- 2 medium-size eggs
- Salt and black pepper, to taste
- 1/2 cup vegetable oil (for frying)
- 6 tablespoons of unsalted butter
Method
Step One
Clean and cut the cod fillets into uniform-sized pieces. Place them into a bowl. Season with salt, black pepper and lemon juice. Mix gently to ensure all pieces are evenly seasoned. Let it marinate for about 10 minutes.
Step Two
Crack the eggs into a bowl. Pour in the milk and whisk until it is well blended. Set this mixture aside. This will be your wet batter.
Step Three
Place the potato flour into another bowl. This will be your dry batter.
Step Four
Dip each piece of the marinated cod into the wet batter (egg and milk mixture), then roll it in the potato flour, making sure the cod is completely coated. Repeat this process for all the pieces of cod.
Step Five
Heat the vegetable oil and butter in a large frying pan over medium heat. Once the oil is hot, add the cod pieces, a few at a time. Do not overcrowd the pan.
Step Six
Cook each side of the coated cod for about 3-5 minutes, or until the outside is golden brown and crispy. Repeat this process with the remaining pieces of cod.
Step Seven
Once cooked, remove the cod from the pan and drain on paper towels to remove any excess oil.
Step Eight
Serve your Cod Pancakes Coated in Potato Flour hot, with your favorite dip or side dish. Enjoy!
