- Cook Time
- Prep Time
- 1 pound small potatoes, halved
- 2 tablespoons Old Bay Seasoning
- 1 tablespoon unsalted butter
- 4 4 ounces cod fillets
- 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 breadcrumbs
- 3 tablespoons cornmeal
- 2/3 cup canola oil
Trimmer Tartar Sauce
- 1/4 cup canola mayo
- 1/4 cup plain fat-free yogurt
- 1/4 cup chopped gherkins
- 2 tablespoons chopped shallot
- 2 teaspoons chopped capers
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.
Meanwhile, season the cod and shrimp with 1/2 tsp. salt and 1/4 tsp. 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 breadcrumbs and cornmeal.
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 breadcrumb mixture; press to adhere. Place on a baking sheet. Repeat with the shrimp.
In a large nonstick 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.
In a small bowl, mix canola mayo, yogurt, gherkins, shallot and capers.