potato encrusted fish
You can use frozen shredded potatoes, too. Just be sure to remove the excess water.
Blue Ribbon Recipe
The potato crust on the fish is golden-brown and perfectly crunchy. We may even like this more than a traditional batter used on fried fish. The contrast between the crispy potatoes on the outside and the warm, flaky fish inside is wonderful. For this recipe, we used cod, but any white fish will work (haddock, grouper, tilapia, etc). We also drizzled just a bit of lemon juice on top... so good!
prep time
15 Min
cook time
15 Min
method
Bake
yield
4 serving(s)
Ingredients
- 3 large Russet potatoes, shredded
- 1/4 cup bread crumbs
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4-6 ounces fresh or frozen white fish such as cod or haddock, 1 inch thick or more
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup cooking oil
How To Make potato encrusted fish
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Step 1Preheat the oven to 450 degrees F. Lightly coat a sheet pan with cooking spray. If using frozen fish, make sure it is defrosted. -
Step 2In a medium bowl, toss together the grated potatoes, bread crumbs, thyme, onion powder, salt, and pepper.
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Step 3In a separate bowl, beat the eggs. In a third bowl, add the flour.
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Step 4In a frying pan, heat the oil over medium to medium-high heat.
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Step 5Dredge the fish in the flour. Shake off the excess, then dip it in the egg and let the excess drip off. Crust the fish in the potato mixture, pressing to adhere.
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Step 6Add the encrusted fish to the hot oil. Cook to crisp and brown the potatoes. Flip and brown the other side. Drain on paper towels.
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Step 7Place the browned fish on the greased pan and bake in the oven for about 5-8 minutes, or until cooked through.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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