Potato Crusted Cod

I’ve been trying to eat more fish lately. My go-to recipes are my Grilled Fish and Roasted Salmon (which apparently alot of you like, because it’s always a top post, here on a scrumptious life).  Still, I’m always looking for new ways to prepare fish.  Here’s a company worthy dish that features Cod with a wasabi potato crust.  It sounds fancy and while it does make an impressive presentation, it’s really easy to prepare.

There are two keys to making this a successful dish.  First, make sure you use a NONSTICK pan.  I tell you this because I missed this point in the original America’s Test Kitchen recipe, on which this recipe is based.  If you don’t use a nonstick pan, your potato crust will end up stuck to the pan. Trust me on this, I found out the hard way!  Second, when you grate the potatoes they will be quite wet.  So be sure to squeeze the excess water out of the potatoes.  If the potatoes are too wet,they will steam, instead of crisping up.

Wasabi  is also called Japanese horseradish and can be quite strong. So, I erred on the side of caution with the amount of wasabi paste in the recipe.  Personally, I like it a little stronger. I suggest you start by adding 1/4 tsp to the mayonaise and add a little more, until you reach your desired flavor.   I served this with simple steamed green beans, but stir fried vegetables would be a great side, to carry on the asian flavors of the fish.

Potato Crusted Cod

Potato Crusted Cod

Yield: 4 servings


  • 4 cod fillets (6-oz each) Halibut or any other white flaky fish can be substituted.
  • 4 Tblsp mayonaise
  • 1/2 tsp wasabi paste (see note)
  • 2 russet potatoes, peeled,grated and squeezed dry
  • 2 Tblsp olive oil


  1. Preheat oven to 400 degrees F.
  2. Mix the mayonaise and wasabi paste together.
  3. Spread one side of each fillet with 1 Tbslp of the mayonaise mixture.
  4. Press the grated potato onto the mayonaise covered fish.
  5. Put the olive oil into a NONSTICK pan and heat until oil is glistening.
  6. Place the fillets - potato side down into the nonstick pan.
  7. Cook - untouched - for 5 minutes.
  8. Flip the fillets to a sheet pan- potato side UP.
  9. Place the sheet pan in the oven and cook the fish for 5-6 minutes, depending on the thickness of the fillet.


Wasabi is a strong taste. If you're not sure about how much to use, start with 1/4 tsp and add a little more until you get the desired flavor. I suggest leaving the flavor on the more subtle side, so the flavor of the fish doesn't get lost.













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