russet potatoes shreaded
fresh or frozen white fish such as cod or haddock, 1 inch or more thick
1Preheat oven 450 f. Lightly coat a sheet pan with cooking spray. If using frozen fish make sure it is defrosted.
2You 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).
3Toss together the grated potatoes, breadcrumbs,thyme, onion powder, salt and pepper.
4In a fry pan, heat about a cup of oil about med-med high heat.
5Dredge 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.
6Add encrusted fish to hot oil. Cook to brown the potatoes to crispiness. Flip and brown the other side. Drain on paper towel.
7Place browned fish on greased pan and bake in oven for about 5-8 mins. until cooked through.