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


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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


  • 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.

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About Potato Encrusted Fish

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

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