Sweet Potato Crusted Fish with Cilantro Dressing

I’ll start off by saying if you want to know what it really should look… please go to “my life as a mrs.” blog here. She made this just beautifully, me on the other hand… I made it… darn good! A blind man would think he had died and gone to food heaven! 
This recipe was so bloody good, I can’t even begin to explain. The 
Vinaigrette is what made the dish, I feel. My goodness… I will be making this again… and again! However never for company! Just for my husband who would never judge me based upon my culinary skills. EVER. 


Cilantro Lime Vinaigrette
1 cup Cilantro | packed
1 med Garlic Clove
2 Limes | juiced
1/2 cup Olive Oil
1 tbsp Mayonnaise
1 tsp Salt
1/2 tsp Pepper
Dash of Sugar

1 lb Cod
2 med Sweet Potatoes | peeled and shredded
1 Egg & 2 Egg Whites
1/2 cup Flour | seasoned with salt & pepper
2 Tbsp Olive Oil
2 Tbsp Butter


Combine Vinaigrette ingredients into a food processor or baby bullet {for the mama’s out there}… pulse until blended. Refrigerate.

Add Flour to a plate and season with Salt and Pepper. 

In a bowl, whisk together 1 egg plus 2 egg whites.

Preheat oven to 375°. 

Heat a oven-safe skillet over medium to medium high heat. Add 1 tbsp of Butter plus 1 tbsp Oil, and let this heat up. 

Eyeball the size of the pieces of your Fish and then, add a thin layer of shredded Sweet Potatoes about the same size.

Quickly dunk the Fish into flour mixture, and then into the egg wash, setting it on top of the Sweet Potato bed. 

Cook for about 5 minutes, enough to give it a golden crust {as you see this is where I failed. I turned it too early and it was not crispy enough, once you flip you really cant go back, so be patient… unlike me} lift the Fish out of pan with a spatula and while holding the fish out of the pan, add another layer of the Sweet Potatoes. Carefully flip the Fish onto the new bed of Potatoes. 

Now, place the entire skillet into the oven and allow to finish cooking (about 10 minutes depending on the size of your Fish).

When the Fish is fully cooked, remove from the oven and immediately serve over mixed a salad, topping with the Cilantro Lime Vinaigrette {feel free to pour lots on there, its so darn yummy}.

Bon Appetit


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