OAT-CRUSTED COD

Whether you’re looking for a gluten-free option for ‘breading’, or a way to incorporate more high-fiber oats into your diet, this recipe delivers on taste and crunch!

Pair it with green beans for a health spin on Fish & Chips!

PREP TIME:  15-20 min

 

COOK TIME:  5-6 min

 

SERVES:  4

INGREDIENTS
FOR THE OAT-CRUST

  • 1 cup oats

  • 2 cloves garlic

  • 2 TBSP sesame seeds

  • ½ tsp salt

  • ½ tsp pepper

FOR THE FISH

  • 4 pieces thick pieces of cod

  • Drizzle of olive oil

  • Salt and Pepper to taste

  • 1 egg, beaten

  • Safflower oil for frying

Show More
FOR THE AIOLI SAUCE
  • 2 TBSP mayonnaise

  • 1 clove garlic, minced

  • 1 tsp (5 ml) fresh lemon juice

COOKING INSTRUCTIONS
PREP THE OAT-BREADING

1)  Blitz all of the above in a food processor until it forms a coarse breading

 

2)  Transfer about 1/4 to a shallow bowl, then store the remainder in an air-tight container for another time.

 
 
COOK THE FISH

3)  Pour sunflower oil into a large frying pan (enough so the oil is about 1 cm deep) and heat over medium-high heat.

4)  Drizzle each filet with olive oil and rub into flesh, then season with salt and pepper on both sides

5)  Working one at a time, dip each filet in the beaten egg and coat well, then dip in the oat breading, turning several times to coat on all sides.

6)  Add all filets to the hot pan and cook about 2-3 min per side, or until crust is golden.

 
 
MAKE THE AIOLI SAUCE

7)  While fish is frying, add the mayonnaise, garlic and lemon juice to a small bowl and mix well.

SERVE

 

Place filets on a serving plate.

 

Top each filet with a dollop of aioli sauce, then sprinkle with dried dill.

 

Pairs will with Fresh Green Beans.

Show More

Recipe & Photo Credit:  Cathy Menees

COOKS NOTES

OAT-CRUST BREADING

This makes enough to have on hand for a few more times – so make it once and enjoy a few times.  Seal whatever you don’t use in an airtight container and store in a cool, dark place.  Will last at least 6 weeks (maybe longer…but we like this so much we use it on chicken too…so it never hangs around longer than 6 weeks in our pantry!)

 

PREPPING THE FISH

  

Be sure to take the fish out of the refrigerator at least 30 minutes before cooking so that it can come to room temperature, else your fish will be cold on the inside as the time needed to fry the fish is not that long.

Rubbing olive oil into the fish prior to seasoning helps the salt and pepper stick to the fish so it doesn’t get lost in the egg bath.

 

CHOICE OF FRYING OIL

  

Never use extra virgin olive oil for deep frying as it’s smoke point is low, and will release free radicals when heated at the high heat you need for a golden crust.  Be sure to use an oil with a high smoke point such as safflower, peanut, corn, sunflower, or vegetable oil.

  • Instagram
  • YouTube
  • Facebook
  • Twitter
  • LinkedIn

® Living Lekker B.V.

Bovenkerksweg 33a

2821 XS, Stolwijk

The Netherlands

Chamber of Commerce

(KvK-nummer): 67323561

VAT

(BTW nummer): 856931767B01

ABOUT

Living Lekker

The Founders

Terms

Privacy

DISCOVER

New Habits

Lekker Recipes

Helpful Videos

Inspiring Blog Posts

LivingLekker.com proudly created with Wix.com