Cod in Shredded Potato – Inspired by Jaques Pepin

Cod in shredded potato

Cod in shredded potato

I just did this receipt I found after watching some videos of “God” Pepin.

Receipt source (all credit to you mate):

This serves till two.


  • 1 – 2 Potato/es
  • 2 Tbsp of Olive oil
  • 1 Big or 2 small fillet/s of cod
  • Salt and black pepper

To garnish:

  • 1 Leek
  • 1 Dstspn Brown (or white if you don´t have) sugar
  • Salt


Dry your fish´s  surface with a paper towel and season with salt and pepper just when your about to fry, you don´t want the salt to dry your fish.

Peel and shred the potato.

Heat the olive oil in a nonstick pan over medium – low heat.

Put the shredded potato in a double paper towel and squeeze to remove the excess water.

Make flat potato “pancakes” that are the size of your fish and place them in the pan.

Immediately put the fish over the shredded potato.

Then cover with another potato “pancake”.

Cook for about 10 minutes per side.

Flip, and cook for about another 10 minutes, depending on how hot your pan is and how thick your fish is. Watch when the fish threads begin to fall apart or when it gets 55 – 57º C internal temperature. Ready!

In the meantime wash the leek carefully, we don´t want sand on the plate! and cut it in julienne.

Sauté the leeks with a little olive oil and the sugar in medium – high heat until it gets beautifully brownish.


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