POTATO CRUSTED COD WITH MUSTARD MALT VINEGAR SAUCE

By SAEGERMA

Ingredients

• 1 CUP INSTANTPOTATO FLAKES
• 4 TBL CHOPPED CHIVES
• 3/4 TEAS SALT
• 1/4 TEAS PEPPER
• 1/3 CUP MILK
• 4 TBL CHILLED BUTTER CUT INTO CUBES
• 1 TBL CANOLA OIL
• 3 TBL MALT VINEGAR
• 4 COD FILLETS
• 5 TBL WATER
• 4 TEAS WHOLE GRAIN MUSTARD

Details

Servings 4

Preparation

Step 1

COMBINE POTATO FLAKES, 3 TBL CHIVES SALT & PEPPER IN SHALLOW DISH PLACE MILK IN ANOTHER SHALLOW DISH
HEAT 1 TBL BUTTER AND OIL IN LARGE NON-STCK FRY PAN DIP COD IN MILK AND THEN POTATO MIXTURE
INCREASE HEAT TO MEDIUM WHEN BUTTER IS MELTED AND SIZZLEING ADD COD COOK 7-10 MIN UNTIL COD IS BROWNED & BEGINS TO FLAKE TURNING ONCE REMOVE COD IMMEDIATELY Add vinegar to skilloet boil to reduce to a syrup about 1 min WHISK IN WATER AND MUSTARD AND BRING TO SIMMER REMOVE FROM HEAT WHISK IN REMAINING 3 TBL BUTTER UNTIL MELTED STIR IN REMAINING 2TBL CHIVES SERVE OVER COD