Red Potato Crusted Fish

"The fish is crusted with thinly sliced crisp potatoes. Use a mandolin to get the potatoes paper thin."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
20mins
Ingredients:
11
Serves:
4
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ingredients

  • 2.46 ml dried basil
  • 1.23 ml paprika
  • 1.23 ml garlic salt
  • 1.23 ml pepper
  • 453.59 g catfish (3 filets) or 453.59 g tilapia fillet, washed and dried (3 filets)
  • 1 small egg, lightly beaten
  • 1 large red potatoes, sliced into 1/8 inch rounds so you can almost see th them
  • 9.85-14.78 ml butter, plus
  • 9.85-14.78 ml olive oil, to cover bottom of pan
  • 1 lemon, juice of
  • 1 lemon, sliced (to garnish)
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directions

  • Mix basil, paprika, garlic salt, pepper and rub into filets.
  • Brush fish with egg then place 6 slices of potato to cover fish.
  • Heat oil and butter in pan.
  • Gentle place potato side down in hot pan and do not move.
  • Place on top side six more slices of potato.
  • Cook till you see the edges are browning and the filtes move easily about 4-5 minutes.
  • Ever so carefully flip fish away from you.
  • Trying to keep the potatoes in place.
  • Fry for 4 more minutes.
  • Drain on paper towel.
  • Serve hot seasoned with salt,lemon juice and garnish with lemon slices.
  • OPTIONAL --
  • Pan fry the one side then place the oven proof pan under the broiler to finish cooking and browning the top side.
  • So you don`t have to flip.
  • Just keep an eye not to burn it.

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Reviews

  1. I followed the recipe exactly--and then I did one other thing--I deglazed the pan with a little white wine which made just a bit of sauce. And, because my fish was rather thin, I par-boiled the mandoline-sliced potatoes for just a moment. Absolutely delicious!
     
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