Crispy & Crunchy Cod

Don’t spend extra money on the pricey fresh stuff here. Start with frozen fish fillets – you don’t have to defrost them before cooking. To help the coating stick, lightly coat frozen fillets with flour, then dip them in beaten egg (use 2 eggs) before adding the coating mix. Since you’re at it, why not make a double batch? Coated fish fillets are freezer-friendly!

1. Preheat oven to 425° F. Place two cooling racks on a lined sheet pan; lightly brush racks with oil to prevent sticking.
2. Pat fish dry; cut into bite-sized pieces. Coat with mayo or yogurt.
3. Place the mix in a shallow dish. Using tongs or your hands, add the fish pieces one at a time, gently rotating and pressing to coat each piece.
4. Place fish on racks, leaving some space between each piece. Bake 12 min or until golden and cooked through. Let rest on racks a few minutes before removing to prevent sticking.

Cook time depends on the thickness of your fish; start checking at 10 min if your fish nuggets are on the thinner side. 

Swap cod for salmon or snapper. 

Make fish & chips! For fast fries, use frozen ones and season with your favourite Epicure Seasoning.

Balance Your Plate
Serve with 1 cup sliced veggies, 2 tbsp of your favourite Epicure Dip, and 1 cup oven fries or cooked grains, your choice.