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.