Best 6 Potato Encrusted Fish Recipes

POTATO-CRUSTED HALIBUT

Steps:

• In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
• Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
• To cook the fish:
• Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales". Transfer to serving plates and serve.
• This will make a fish lover out of anyone!

POTATO CHIP-CRUSTED FISH FILLETS

Steps:

• Preheat oven to 450 °F.
• Use a paper towel to lightly pat 2 pounds of fish fillets until dry.
• In a small bowl, whisk ¾ cup mayonnaise, 1 tablespoon of lemon juice, 2 cloves of minced garlic and ¼ teaspoon of black pepper until well combined.
• Refrigerate for 25-30 minutes to chill.
• In a shallow bowl, mix ½ teaspoon of garlic powder, ½ teaspoon of paprika, 1 cup of crushed potato chips and ¾ cup of bread crumbs until combined.
• In a separate, shallow bowl, beat 2 eggs.
• Working in batches, dip the fish fillet, into the beaten egg and coating both sides then left and shake off any excess.
• Then, dip the fillet into the bread crumb mix and coat both sides. Shake off any excess. Transfer to a lined baking sheet and continue with the remaining fish fillets.
• Bake in the preheated oven for about 10-15 minutes until fish flakes easily.
• Serve hot with the prepared aioli on the side.

POTATO ENCRUSTED FISH

Steps:

• 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.

POTATO-CRUSTED COD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Season cod with salt on both sides. Heat oil in a large skillet and cook cod until lightly browned, 2 to 3 minutes per side.
• Combine grated potatoes, shallots, and egg in a bowl. Season with parsley, nutmeg, and salt. Spread potato mixture on top side of each cod fillet and sprinkle with butter.
• Bake in the preheated oven until potato crust is lightly browned and cod flakes easily with a fork, about 10 minutes.

POTATO-ROSEMARY CRUSTED FISH FILLETS

Steps:

• Rinse the fish under cold running water and pat dry and sprinkle with salt and pepper to taste.
• Peel the potato and grate on the large holes of a grater.
• Squeeze excess water out of the potato by pressing between sheets of paper towel.
• Season the potato with salt, pepper and rosemary (if using fresh, chop it very fine; if using dried, crush) and press it around the fish.
• Heat a nonstick frying pan over medium-high heat and add olive oil.
• Gently slide the fish into the pan and cook for 3 to 5 minutes.
• Turn fish over, using two spatulas, and cook for 3 to 5 minutes more or until potatoes are golden and fish is done.

POTATO-CRUSTED TILAPIA

Steps:

• Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
• Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
• Serve fish with lemon wedges.