Potato Encrusted Fish

Kathy Williams

By
@KMW2013

Can use frozen shredded potatoes. just remove the excess water


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Comments:

Serves:

4

Prep:

15 Min

Cook:

10 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
I used grouper when testing this recipe out. The potato crusting and the flavors were just right. This would make a great presentation at your next dinner party.

Ingredients

3 large
russet potatoes shreaded
1/4 c
bread crumbs
1/2 tsp
dried thyme
1/2 tsp
onion powder
1/2 tsp
salt
1/2 tsp
pepper
4-6 oz
fresh or frozen white fish such as cod or haddock, 1 inch or more thick
1 c
flour
3 large
eggs beaten

Directions Step-By-Step

1
Preheat oven 450 f. Lightly coat a sheet pan with cooking spray. If using frozen fish make sure it is defrosted.
2
You will need a dish for the eggs, a dish for the flour, and a dish for the shreaded potatoes. (I use a 9x13 glass pan).
3
Toss together the grated potatoes, breadcrumbs,thyme, onion powder, salt and pepper.
4
In a fry pan, heat about a cup of oil about med-med high heat.
5
Dredge fish in flour, shake off excess then dip in egg and let excess drip off. Crust the fish in the potatoe mixture, pressing to adhere.
6
Add encrusted fish to hot oil. Cook to brown the potatoes to crispiness. Flip and brown the other side. Drain on paper towel.
7
Place browned fish on greased pan and bake in oven for about 5-8 mins. until cooked through.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Hashtags: #cod, #haddock, #Potatoes