Potato-Crusted Cod & Wilted Arugula


Dredging and frying in potato flour is a great alternative to the gluten-full counterpart, white flour.

Dredging and frying in potato flour is a great alternative to the gluten-full counterpart, white flour.

Once again, 4 o’clock rolled around and the farthest I had gotten in planning tonight’s meal was to take some cod out to thaw. Thankfully, I had some potatoes for mashing and arugula for wilting and a meal ended up coming together. This crisp, potato flour-crusted cod and the wilted arugula really hit the spot.

Potato Flour-Crusted Cod

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Peanut-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF

Serves:  4
Prep Time: 15 minutes
Cook Time: 15-20 minutes


4 filets or about 1-1/2 pounds COD
GRAPESEED OIL (or other high smoke point oil)
1/2 cup POTATO FLOUR (not starch)
1 teaspoon OLD BAY seasoning
1/2 teaspoon SALT
1/4 teaspoon PAPRIKA
1/8 teaspoon WHITE PEPPER


Cut cod into 2” pieces (or leave in uncut filets). Rinse and pat dry with paper towels. Dip pieces of fish in a small bowl of oil and toss with remaining ingredients in a Ziploc bag.

Fry fish in large skillet, with just enough oil to brown all sides. Serve with mashed potatoes and braised arugula (recipe follows).

Wilted Arugula

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan

Serves:  4
Prep Time: 1 minute
Cook Time: 3-5 minutes


1 tablespoon GRAPESEED OIL
2-3 GARLIC CLOVES, smashed
4 big handfuls ARUGULA


Swirl grapeseed oil in sauté pan. Add garlic and sauté 1-2 minutes. Toss in arugula and sauté just until it begins to wilt. Season with salt and pepper.

More Good Stuff


Hannah August 30, 2011 - 4:06 am

That looks delish! Miss you neighbor! Lets do something together this week! Call me!

June Scott August 30, 2011 - 2:19 pm

Hmm, meal planning can be challenging. I try to plan out my meals a week in advance. I usually do this the day we are going grocery shopping so I can be sure to have all the ingredients I need. Sometimes I have to switch the meals around, as life happens, but when I take the time to plan it out, it really reduces my stress! Because otherwise, I'm like you at 4pm – "Good grief, where did today go? What's for dinner!?!?!?!?"

Lexie August 30, 2011 - 3:36 pm

Exactly June : ) Before all these intolerances, I really enjoyed relishrelish.com. I would select 5 meals, it would print up my shopping list and recipes and voila, done!! They have a gluten-free version of it. Would like to give that a go … hmmm.

Kim(Cook It Allergy Free) August 30, 2011 - 5:41 pm

Lexie, this cod sounds so perfectly simple and amazing!! My boys will scarf down cod in any form. This one would be a perfect recipe to try! Totally miss you, girlie!!

Karen September 4, 2011 - 7:38 pm

That crust looks delicious – I think I'd like this better than cornmeal or flour. No, I have no tips for you on menu/dinner planning… I do just like you… take something out of the freezer and then about an hour before dinner I get to working on it with no idea of what the end result will be LOL

glutenfreeforgood September 6, 2011 - 10:40 pm

Oh my gosh, this really does look delicious. I hate to admit this, but a friend from back east gave me some Old Bay Seasoning for a gift and I've never used it. Now I have a reason! Looking forward to trying this. Thanks!

Trista September 8, 2011 - 3:34 am

I used to try and plan my meals out for the entire pay period so that I would only have to go shopping once. The hard part is…I get paid every two weeks. Trying to figure out what we might like to eat nearly two weeks from now was overwhelming. Now I just plan out one week at a time.

Lexie September 8, 2011 - 5:04 am

Trista, Oh I am so with you on planning a month or even two weeks at a time. One week is do-able. Anymore … well, I just change my mind too much : ) On that note, be sure to come back for a review I am doing of Gfree … an online menu planning service (probably next week). I have used it this week and have been pretty pleased.


Lexie September 12, 2011 - 4:47 pm

Kim … I am really liking cod, too—and it's one of the cleaner fish (but really, which fish are "clean" anymore, aggghh). And one of my boys is … wish my other was like yours and apt to scarf it down.


Lexie September 12, 2011 - 4:49 pm

Karen … thanks for the tip : )

Melissa … Old Bay it baby! It goes on most anything … potato wedges, too!


Gluten Free Dairy Free French Fried Onions | Flo and Grace September 1, 2016 - 7:02 pm

[…] your secret. I am thinking a tablespoon or two of potato flour (not starch) added to the coating? Potato flour browns up much better than rice flour—but too much and it becomes a gummy […]


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