United Group Insurance

Slimmed-Down Seafood Combo Platter (2-2-2016)

Mom's Tips

February 2nd, 2016 by Jim Field

  • 1 lb. small potatoes, halved
  • 2 tablespoons Old Bay seasoning
  • 1 tablespoon unsalted butter
  • 4 cod fillets (4 oz. each)
  • 12 extra large shrimp, peeled and deveined
  • 1/4 cup flour
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 1 large egg
  • 1 large egg white
  • 6 tablespoons seasoned dry bread crumbs
  • 3 tablespoons cornmeal
  • 2/3 cup canola oil
  • tartar sauce
  1.  Preheat the oven to 200 degrees.  In a large saucepan, cover the potatoes with 2 inches of water.  Add the Old Bay; boil over medium-high heat until tender, about 15 minutes.  Drain; toss with the butter.
  2. Meanwhile, season the cod and shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper.  On a large plate, mix the flour, garlic powder and cayenne.  In a medium bowl, whisk the egg and egg white.  On another large plate, mix the bread crumbs and cornmeal.
  3. Working with one fillet at a time, dredge the cod in the flour mixture; shake off excess.  Coat with the egg mixture; shake off excess.  Transfer to the bread crumb mixture; press to adhere.  Place on a baking sheet.  Repeat with the shrimp.
  4. In a large non-stick skillet, heat the oil over medium-high.  Cook the cod until opaque in center, 3 to 5 minutes per side.  Transfer to a rack set in a baking sheet; place in the oven.  Cook the shrimp in the skillet until golden, 1 to 1 1/2 minutes per side.  Serve with the cod, potatoes and tartar sauce.