Potato-Crusted Codfish Steaks with Lemon Butter Sauce

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 cups flour
  • Salt and freshly ground black pepper
  • 4 eggs
  • 2 tablespoons Dijon mustard
  • 2 cups dried mashed potato flakes
  • 3 tablespoons canola oil
  • 4 (4-ounce, about 1-inch thick) codfish steaks
  • Lemon Butter Sauce, recipe follows
  • Lemon Butter Sauce:
  • 1/2 cup dry white wine
  • 3 tablespoons lemon juice
  • 2 teaspoons minced garlic
  • 1 tablespoon minced shallots
  • 10 tablespoons chilled unsalted butter, cut up
  • 1 tablespoon finely chopped fresh parsley
Directions
  • Preheat oven to 375 degrees F.

  • Place the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, beat the eggs with the mustard. In a third shallow bowl, place dried mashed potato flakes.

  • In a large ovenproof saute pan, heat oil.

  • Dip the steaks first in the flour, then the egg mixture, and finally in the potato. Add the fish to the saute pan and cook for 2 minutes per side. Then place the fish into the oven for 4 minutes, until the fish is cooked through and golden.

  • To serve, spoon the Lemon Butter Sauce in the center of each plate. Place the crusted steaks in the center of the sauce.

Lemon Butter Sauce:
  • Set a large non-reactive saucepan over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 5 to 6 minutes or until liquid is reduced by 2/3.

  • Over low heat, whisk in 6 tablespoons of the butter a few pats at a time. Remove from heat and whisk in the remaining 4 tablespoons of the butter 1 tablespoon at a time. Continue whisking until all of the butter is incorporated into the sauce.

  • Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

  • Yield: 1/2 cup


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