Potato Encrusted Fish

Kathy Williams


Can use frozen shredded potatoes. just remove the excess water

Blue Ribbon Recipe

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. The Test Kitchen


★★★★☆ 7 votes

15 Min
10 Min


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

How to Make Potato Encrusted Fish


  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.

Printable Recipe Card

About Potato Encrusted Fish

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

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