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Crispy Cod with Creamy Chipotle Mashed Potatoes

This dish brings together the best of both worlds, offering a delightful contrast of textures and flavors. With the mild, tender cod paired with the rich and slightly spicy potatoes, it’s a meal that’s both comforting and exciting. Whether you’re looking to impress guests or simply treat yourself to a restaurant-quality dinner at home, this Crispy Cod with Creamy Chipotle Mashed Potatoes is sure to hit the spot.

Resume of the Recipe: Crispy Cod with Creamy Chipotle Mashed Potatoes is a delightful and easy-to-make dish that combines tender, flaky cod with a golden, crispy crust and rich, smoky mashed potatoes. The cod is lightly breaded and pan-fried to perfection, while the mashed potatoes are enhanced with chipotle peppers for a subtle kick. This harmonious combination of flavors and textures makes for a truly satisfying meal that’s sure to impress.

Exciting Story: The first time I made this dish, it was a chilly evening, and we were craving something both comforting and a little bit adventurous. The idea of pairing crispy fish with creamy, smoky mashed potatoes seemed like the perfect solution. As the cod sizzled in the pan, the aroma filled the kitchen, creating an anticipation that was hard to match. When we finally sat down to eat, the combination of the crispy fish and the creamy, chipotle-infused potatoes was nothing short of magical. It quickly became a favorite in our household, a go-to dish for both cozy nights in and special occasions.

Why This Crispy Cod with Creamy Chipotle Mashed Potatoes?

Selling Points:

  • Perfect Texture Combination: Crispy fish paired with creamy, smoky potatoes.
  • Restaurant-Quality Meal: Impress guests with this elegant and delicious dish.
  • Easy to Make: Simple steps for a sophisticated dinner at home.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 510 kcal | Servings: 4 servings


4 cod fillets
1 cup panko breadcrumbs
2 eggs, beaten
2 cups flour
4 large potatoes, peeled and quartered
1/2 cup milk
2 tablespoons butter
1 chipotle pepper in adobo sauce, finely chopped
2 tablespoons fresh cilantro, chopped
Salt and pepper to taste
Vegetable oil for frying

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Begin by preparing the mashed potatoes. Boil the potatoes in salted water until tender, about 20 minutes. Drain and return them to the pot.
Add milk, butter, and chopped chipotle pepper to the potatoes. Mash until smooth and creamy. Stir in cilantro, and season with salt and pepper. Keep warm.
Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.
Season the cod fillets with salt and pepper. Dredge each fillet in flour, dip in the egg, then coat with panko breadcrumbs.
Heat vegetable oil in a large skillet over medium-high heat. Fry the cod fillets until golden brown and crispy, about 4 minutes per side.
Serve the crispy cod over a bed of chipotle mashed potatoes.

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