Sea Cuisine’s Fish Friday Recipe for Crispy Potato Cod Sliders

Sea Cuisine’s Fish Friday Recipe for Crispy Potato Cod Sliders
Contributor
Crispy Potato Cod Sliders
SeaCuisine
Crispy Potato Cod Sliders

Spice up the second Friday of Lent with a cod recipe from Sea Cuisine.  Download a coupon today and purchase the Potato Crusted Cod at your local Target to make these sliders

2
Servings
187
Calories Per Serving
Deliver Ingredients

Ingredients

  • Sea Cuisine Potato Crusted Cod fillets
  • small red onion, thinly sliced
  • 1  Tablespoon  white balsamic vinegar
  • Salt and pepper
  • 2  Cups  shredded cabbage
  • 3  Tablespoons  chopped parsley
  • 1/3  Cup  coleslaw dressing
  • slices American cheese, quartered
  • slider rolls

Directions

Cook the cod fillets according to package directions. Cut in half.

Cook the onion in oil over medium heat until softened, 9 minutes. Stir in the vinegar and cook 30 seconds. Season with salt and pepper.

Toss together the cabbage, parsley, and dressing. Place the cheese quarters on the roll bottoms. Top with the onions, cod, slaw mixture, and roll tops.

Nutritional Facts

Total Fat
8g
11%
Sugar
13g
14%
Saturated Fat
2g
8%
Cholesterol
23mg
8%
Carbohydrate, by difference
20g
15%
Protein
11g
24%
Vitamin A, RAE
630µg
90%
Vitamin C, total ascorbic acid
110mg
100%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
168mg
17%
Choline, total
5mg
1%
Fiber, total dietary
4g
16%
Folate, total
116µg
29%
Iron, Fe
5mg
28%
Magnesium, Mg
148mg
46%
Niacin
3mg
21%
Phosphorus, P
129mg
18%
Selenium, Se
7µg
13%
Sodium, Na
1075mg
72%
Water
213g
8%
Zinc, Zn
1mg
13%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.