Crepe Cod

Last week I was all set to make the cod I'd bought for dinner when oh yay.. I found that I was out of flour.

I love baked fish, but really had my mind set on frying the cod pieces. Took a look in the pantry and saw a box of my favorite pancake mix and viola!

Back in business.

Crepe Cod was born.

What you'll need:

Large cod filet, cut into large "nugget" size pieces.

1 tsp pink himalayan salt

2 tsp seasoned salt

4 tsp coarse ground black pepper

1 tsp cinnamon

2 cups pancake batter ( I used my favorite maple cinnamon mix. )

1 cup corn oil

2 eggs

Add corn oil to skillet on medium high heat. While oil is warming up, prepare cod (cleaning cutting, seasoning.) Season cod pieces on both sides. Break open both eggs over cod. Flip cod pieces back and forth to fully cover with the egg batter.

On a sheet of wax paper, add the two cups of pancake batter. Take cod pieces and liberally coat both sides with batter. Add to oil. Fry cod two minutes each side. Cook until brown and flaky.

I have to say.. the crepe cod pieces were actually better than the original way in which I tend to prepare it. Since I used pancake batter, I also had a side of maple cinnamon syrup for dipping sauce.. So Good.

Marci Lundy is the Founder and CEO of 303 Home | Loft | Wellness. When not working on her brand, you may find her in the kitchen , busy creating delicious meals.