Potato Encrusted Fish

Kathy Williams

By
@KMW2013

Can use frozen shredded potatoes. just remove the excess water


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Rating:
★★★★☆ 7 votes
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

Step-By-Step

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.

About this Recipe

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