This recipe has been updated. One serving is now 8 green points, 6 blue points, and 3 purple points on the new MyWW plans. That includes the sweet potato with butter.

Flaky and soft on the inside with a tasty light crisp on the outside, this cornmeal crusted cod is sure to take you to your happy place. Add to that some good ole sweet potaters and some green beans, and you’ve got yourself a nice little meal.

Dip it, coat it, and cook it.

This is another dip the fish in egg, coat it with breading, and cook it in some butter/oil recipe.

And it is so delicious! The seasonings are a little different with this one. To be honest, this is my favorite breading mixture now. It’s so flavorful, and yet subtle at the same time.

Typically, I like to eat my breaded fish with tartar sauce or ketchup (I know, I am not 5 years old, but sometimes I eat like I am). This fish had the perfect amount of flavor, though, and I didn’t need to eat it with a dip/sauce. I hope you can say the same.

Want something you can dip in ketchup?

By the way, if you are looking for a fish stick recipe that can be dipped in ketchup, this is my favorite fish stick recipe here.

Sweet potatoes and green beans are optional.

I included the sweet potatoes/butter when I calculated the MyWW Points and nutrition facts, but you can certainly leave them out or swap them for something else if you would like. We also served ours with green beans so the whole plate wasn’t orange. 🙂

Here is what you need:

2 medium sweet potatoes
1 egg
1 teaspoon lemon juice
1/3 cup cornmeal
2 tablespoons flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1 pound cod fish, cut into 12 relatively even pieces.
2 tablespoons + 1 teaspoon light butter, divided
1 teaspoon extra virgin olive oil
Salt and pepper, to taste

Here is what you do:

With a fork, poke holes in the sweet potatoes. Wrap the sweet potatoes with paper towel, set one at a time on a microwavable plate and microwave each individually for 5-8 minutes, or until softened throughout.

Meanwhile, in a shallow dish, whisk together the egg and lemon juice.

In a separate shallow dish, combine the cornmeal, flour, onion powder, garlic powder, chili powder, and smoked paprika.

Coat cod pieces with the egg mixture and then the cornmeal mixture.

In a large skillet, melt 1 tablespoon butter. Add the oil to the pan.

Carefully add the fish pieces to the skillet and allow to cook 4-6 minutes on each side, or until the outside is golden brown.

Once the sweet potatoes are cooked, cut them in half. Use a fork to mash the sweet potatoes.

Place 1 teaspoon butter on each sweet potato half, allow to melt, and mix the melted butter in with the mashed sweet potato. Sprinkle with salt and pepper, to taste.

Serve 3 pieces cornmeal crusted cod with 1/2 of a sweet potato. We also served ours with canned green beans.

Makes 4 servings.
One serving is 3 pieces fish and 1/2 sweet potato. Optional side: Green beans.
One serving is 8 green, 6 blue, and 3 purple points.

Print Recipe

5 from 2 votes

Cornmeal Crusted Cod and Sweet Potatoes

8 green, 5 blue, and 5 purple points per serving.

Makes: 4 servings

Calories: 315

Author: Alisha Hughes

Ingredients

• 2 medium sweet potatoes
• 1 egg
• 1 teaspoon lemon juice
• 1/3 cup cornmeal
• 2 tablespoons flour
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1 pound cod fish, cut into 12 relatively even pieces
• 2 tablespoons + 1 teaspoon light butter, divided
• 1 teaspoon extra virgin olive oil
• Salt and pepper, to taste

Instructions

• With a fork, poke holes in the sweet potatoes. Wrap the sweet potatoes with paper towel, set one at a time on a microwavable plate and microwave each individually for 5-8 minutes, or until softened throughout.
• Meanwhile, in a shallow dish, whisk together the egg and lemon juice.
• In a separate shallow dish, combine the cornmeal, flour, onion powder, garlic powder, chili powder, and smoked paprika.
• Coat cod pieces with the egg mixture and then the cornmeal mixture.
• In a large skillet, melt 1 tablespoon butter. Add the oil to the skillet. Carefully add the fish pieces to the skillet and allow to cook 4-6 minutes on each side, or until the outside is golden brown.
• Once the sweet potatoes are cooked, cut them in half. Use a fork to mash the sweet potatoes. Place 1 teaspoon butter on each sweet potato half. Allow butter to melt, and mix the melted butter in with the mashed sweet potato.
• Sprinkle with salt and pepper, to taste.
• Serve 3 pieces cornmeal crusted cod with 1/2 of a sweet potato. We also served ours with canned green beans.