Delicious and Crispy Pan-Fried Potatoes with Codfish
Crispy Pand-Fried Potatoes with Codfish, a quick, one-pot, and delicious meal to make on busy weeknights.
Codfish or Cod Fish is more available now in many markets than several years ago. A simple codfish recipe with tomatoes with a side of boiled plantains might be ideal, but why not make it with potatoes instead.
Fresh codfish cooks very quickly. It is one of those types of fish that needs a few minutes to cook. Available in most markets, it makes an excellent quick meal.
Pan-frying food is not difficult
When pan-frying potatoes, patience, a good pan, good oil, the correct type of potatoes, salt, and pepper is all you need. Crispy Pan-Fried Potatoes with Codfish is a meal that is best cooked when using a nonstick pan. It saves time by preparing the dish in one pan, but the ingredients absorb the flavors of one another.
How to make the potatoes
Crispy pan-fried potatoes are better than deep-fried potatoes because there is no need to worry about excess oil. I don’t usually have a preference for the type of potatoes to use. Whatever I have, I use.
I don’t see the point of making pan-fried potatoes with a particular type of potatoes when I usually remove the skin. And to make it easier, I do not soak the potatoes in salted water.
What to do with The Codfish
As far as the codfish, just a quick soak in water and vinegar is needed to clean it, and salt, pepper, garlic powder, onion powder, paprika, and hot pepper flakes are added to the finished recipe. All ingredients are fried in the same pan to a crisp.
Ingredients needed to make the recipe
- Potatoes are peeled and cut into small cubes. Use russet, Idaho, red, or white
- Extra virgin olive oil, always good to use in cooking.
- Fresh garlic clove is always better.
- Sweet mini peppers sliced – use a combination of red, yellow, or orange mini peppers.
- Red onion adds tons of flavors to potatoes and seafood in general.
- Codfish must use fresh, cut in cubes
- Water
- Vinegar, use white vinegar to clean the fish
- Garlic powder for added flavor for the sauce
- Onion powder, a little bit, goes a long way.
- Kosher salt, always good for cooking and baking purposes.
- Paprika, sweet, smoked, or hot, it doesn’t matter.
- Hot pepper flakes for that zing flavor.
- Freshly ground black pepper, the freshness in seafood is wonderfully tasty.
How to make Crispy Pan-Fried Potatoes with Codfish
- Peel the potatoes into small cubes and set them aside. Put oil in a large nonstick pan, preferably over medium heat. When the oil is hot, add potatoes. Once the potatoes start to turn brown, keep stirring while cooking until all sides are brown. Add salt and pepper. If the pieces are cooking too fast, turn down the heat to allow all of them to cook evenly. Only turn the heat up to make the potatoes crispier. Cooking time may take between 15 to 20 minutes, depending on the size and type of potatoes. When cooked and crispy, remove from the pan and set aside.
- Add garlic, onions, and sweet pepper to the pan. Add additional oil if necessary. Fry ingredients until they are cooked but still crispy and slightly brown. Remove from pan and set aside.
- Before adding codfish to the pan, rinse with water and vinegar and pat dry. Cut fish in cubes, a little bit larger than the potatoes. Add all ingredients and mix. Add codfish to a hot pan with a small amount of oil if necessary. Fry pieces until brown on all sides. Codfish must be thoroughly pat dried to avoid any excess water while it is pan-frying.
- Add potatoes and onions, and peppers to pan and stir. Fry all ingredients together for about 5 minutes. Taste, adjust the seasoning, and serve hot with a side of steamed greens.
This fish recipe does not take long because the potatoes and the codfish are cut small for fast cooking.
Enjoy this seafood dish with a side of greens to make it a more healthy meal. Love codfish, make this recipe Codfish Accras.
Crispy Pan-Fried Potatoes with Codfish
Ingredients
- 2 pounds potatoes peeled and cut in small cubes
- ¼ cup extra virgin olive oil
- 1 garlic clove finely chopped
- ½ cup sweet pepper sliced small, red or orange
- 1 small red onion sliced small
- 1 pound codfish fresh, cut in cubes
- water
- vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon paprika
- 1/4 teaspoon hot and spicy pineapple with herbs blend
- salt
- freshly ground black pepper
Instructions
- Peel the potatoes in small cubes and set aside. Put oil in large nonstick pan preferably over medium heat. When the oil is hot, add potatoes. Once the potatoes starts to turn brown, keep stirring while cooking until all sides are brown. Add salt and pepper. If the pieces are cooking too fast, turn down the heat to allow all of them to cook evenly. Only turn the heat up to make the potatoes crispier. Cooking time may take between 15 to 20 minutes depending on size and type of potatoes. When cooked and crispy, remove from pan and set aside.
- Add garlic, onions and sweet pepper to pan. Add additional oil if necessary. Fry ingredients until they are cooked but still crispy and slightly brown. Remove from pan and set aside.
- Before adding codfish to pan, rinse with water and vinegar and pat dry. Cut fish in cubes, a little bit larger than the potatoes. Add all ingredients and mix. Add codfish to hot pan with Noubess Hot and Spicy Pineapple with Herbs and a small amount of oil if necessary. Fry pieces until brown on all sides. Codfish must be thoroughly pat dried to avoid any excess water while frying.
- Add potatoes and onions and peppers to pan and stir. Fry all ingredients together for about 5 minutes. Taste, adjust the seasoning and serve hot with a side of steamed greens.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Originally published April 14, 2013. Updated to add additional content
