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!
Category: not set
Cuisine: not set
3 large Russet potatoes shredded
1/4 cup(s) bread crumbs
1/2 teaspoon(s) dried thyme
1/2 teaspoon(s) onion powder
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
4-6 ounce(s) fresh or frozen white fish such as c 1 inch or more thick
1 cup(s) all-purpose flour
3 large eggs beaten
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