Today’s Recipe: Crispy Cod
Dredging fish in breadcrumbs is an excellent combination, but how about kicking it up a notch by swapping breadcrumbs out for mustard and cereal? This dish is easy to make in a pinch and will appeal to even the pickiest eaters.
Makes 4 servings
1 1/2 pounds cod fillet, cut into four pieces
2 teaspoons garlic powder
1/4 teaspoon dried thyme
1/4 cup Dijon-style or honey-style mustard
2 cups Kellogg’s® Special K® cereal, crushed
4 tablespoons vegetable oil
Salt and ground black pepper, to taste
- Preheat oven to 350 F.
- Season the cod with the garlic powder, thyme, salt and pepper.
- Using a small knife or offset spatula, spread the mustard evenly over each fillet.
- Crush the cereal by putting it into a re-sealable plastic bag and running a rolling pin over its surface to make coarse crumbs. Place the crumbs on a flat plate and dredge the mustard-covered side of the cod fillets in the crumbs. (Cod can be refrigerated at this point, if necessary.)
- In a large skillet, add the oil and heat over moderately high heat. When hot, add the cod to the pan, crumb side down, and cook 10 to 20 seconds until golden brown. Turn to second side and cook an additional two minutes. Transfer to a foil-lined baking sheet and finish cooking in the oven for 10 minutes longer, or until the fish flakes easily with a fork.