Make your own Wisconsin Supper Club Friday Fish Fry any night of the week! This meal kit for 2 people includes main ingredients for Crispy Fried True Pacific Cod, Smashed Rainbow Potatoes and a Light Lemony Slaw. Add just the meal kit, or include additional staple ingredients to restock.
Cook potatoes: Bring a pot of water to the boil. Cook potatoes until soft, around 20 to 25 minutes. Alternatively, microwave until soft.
Preheat oven to 400°F
Drain the potatoes and let them dry in the colander for 5 minutes.
Spread potatoes across two baking trays and use a large fork to squish them flat, keeping them in one piece as much as possible.
Leave potatoes on the tray to steam dry for 5 minutes to make them crispier.
Drizzle potatoes with 4 tbsp butter, then 2 tbsp olive oil. Sprinkle with seasonings (1 tsp salt, 1/2 tsp black pepper)
Bake potatoes for 45 minutes until deep golden and crispy. Do not flip.
While potatoes are cooking, prepare coleslaw by slicing/grate cabbage and carrots and combine into a large bowl.
Mix dressing ingredients in a small bowl (1/4 cup Olive Oil, 3 tbsp Lemon Juice, 1 tsp Honey, 1/2 tsp Black Pepper, 1/2 tsp Garlic Powder, 1/2 tsp Salt)
Pour dressing onto cabbage mixture and mix.
Pat the cod dry with paper towels. Cut any large fillets into smaller servings.
Beat the eggs in a shallow bowl. Add the flour to a dinner plate and stir in the seasonings (1/2 tsp Salt, 1 tsp Paprika, 1/2 tsp Black Pepper).
Set up an assembly line from left to right with the cod, the beaten eggs, the flour and a plate to set the fish on before frying.
Dip each piece of cod in the eggs, coating both sides and letting the excess drip off. Then, place the cod in the seasoned flour onto the top making sure it is coated well. Flip the fish and flour the other side. Let excess flour fall off and add the fish to your platter in a single layer.
Add the vegetable oil to a 12-inch frying pan and heat it on medium high. When the oil's temperature reaches 350 degrees F (test it with an instant thermometer or just wait until it’s starting to ripple). Add fish to pan in a single layer.
Fry the first side without moving it for 2-3 minutes until golden brown. Flip over the fish and fry the second side without moving it for another 2-3 minutes. When cutting into a piece to check for doneness, the fish should flake easily.
Place the fried cod on a cooling rack positioned over paper towels to drain and prevent sogginess.
Plate the fried cod with the hot smashed potatoes, coleslaw, lemon wedges and sprinkle with chopped parsley. Serve & Enjoy!
