Fish/Main Dish

Parmesan Crusted Cod with Celery Root Chips

While I enjoy fried fish and chips as much as the next person, I think it is good to explore more healthy (yet tasty!) versions of preparing fish.  Even though I used whole wheat breadcrumbs this time around, I have also used rye and pumpernickel – both bringing delicious results to the table.  If you don’t want to go the butter route, olive oil works just as well to help the breadcrumbs adhere to the fish.

And how about that celery root?  Isn’t that bad boy one of the ugliest looking things you’ve ever seen?  But oh, what a difference in taste, compared to traditional potato chips!  Just take the time to slice it thin enough so that the chips are good and crunchy.  And you have to watch them in the oil, because they tend to burn easily.  I swish them around with my spider, so that they brown evenly on all sides.

Admittedly, you can’t serve these fish and chips in a rolled up newspaper, but I think you’ll enjoy this fresh alternative.

Parmesan Crusted Cod with Celery Root Chips
Prep time
Cook time
Total time
This Parmesan Crusted Cod with Celery Root Chips recipe is a healthier (and tastier!) alternative to fried fish and chips. Now you can jazz up your fish too.
Recipe type: Main
Cuisine: American
Serves: 4
  • ½ cup freshly grated parmesan cheese
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup chopped fresh herbs (such as parsley, basil, cilantro)
  • 1 teaspoon grated fresh lemon rind
  • 4 large cod fish fillets (or other fish, such as halibut, red snapper, or sole)
  • 2 tablespoons melted butter
  1. Mix all ingredients together, except fish and melted butter. Rinse fish fillets and pat dry; brush with butter and dredge each side in bread crumb mixture. Bake, uncovered, in 325 degree oven for 15 to 20 minutes until fish flakes when pressed with a fork. Serve with celery root chips ( below).
Celery Root Chips

Vegetable oil for deep-frying
small celery root, about 8 ounces, peeled, trimmed and sliced paper-thin
In a large, heavy saucepan, heat the oil to 375-380 degrees F. Using a skimmer, fry the slices of celery root for 2 to 3 minutes, or until crisp and golden. Drain on paper towels and sprinkle with salt.

Recipe by Jazzy Gourmet Cooking Studio at
© 2012 Sherry Klinedinst
All rights reserved. Repost with permission only.

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