1/4 OF A TABLESPOON RECIPES

Steps:

• Peel and roughly chop potatoes. Discard tops and bottoms of green onions and mince the remaining pieces.
• Add potatoes and onions to a medium-sized saucepan and cover with water. Boil on high for 30 minutes, adding more water to the pot as needed, until potatoes as well cooked and soft.
• Remove pot from heat and drain the water over a strainer until it is just under the level of your cooked potatoes. Return any onions and basil the strainer catches to the pot.
• Add 2 1/2 cups milk to potatoes and mash until mostly smooth, leaving a few small chunks for a hearty texture. Add more milk, a dash at a time, until soup reaches your preferred consistency.
• Season liberally with salt and pepper to taste. Return pot to the stove and heat, stirring frequently, for 2-3 minutes. Serve garnished with additional green onions if desired.

Steps:

• In a large skillet, add oil to about 1/4 inch depth. Turn the burner on to just below medium and heat the oil.
• Rinse the cod fillets and set aside. Stir together the flour, Cajun seasoning, salt and sesame seeds. Place on a large plate or a large flat-bottomed bowl. Put the egg in a second bowl or plate.
• Dredge each cod fillet in flour, then egg, then flour again. Repeat until all of the fillets are coated. Add to the hot oil. Cook until golden on both sides, and opaque throughout inside (about 10 minutes total).