Potato Encrusted Fish

Kathy Williams


Can use frozen shredded potatoes too. Just remove the excess water.

Blue Ribbon Recipe

The potato crust on the fish has a golden-brown crust that's nice and crunchy. Encrusting fish with shredded potatoes was different and we were pleasantly surprised at how much we liked it. We may like it more than traditional batter used on fried fish. The potatoes are perfectly seasoned and the fish is warm and flaky. 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! Test Kitchen Avatar The Test Kitchen


★★★★☆ 7 votes

15 Min
10 Min


  • 3 large
    Russet potatoes, shredded
  • 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
    all-purpose flour
  • 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 shredded potatoes.
  3. Toss together the grated potatoes, bread crumbs, thyme, onion powder, salt, and pepper.
  4. In a frying 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 potato 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 a greased pan and bake in the oven for about 5-8 minutes until cooked through.

Printable Recipe Card

About Potato Encrusted Fish

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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