Red Potato Crusted Fish Food
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-CRUSTED COD
Cod is pan-fried, covered with a savory potato crust, and baked in the oven. You can use any type of white fish fillet for this recipe, no need to buy high-quality fish, because the potato crust adds lots of flavor.
Provided by Brigitte
Time 30m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 653.7 calories, Carbohydrate 83.4 g, Cholesterol 154 mg, Fat 21.9 g, Fiber 9.9 g, Protein 33.1 g, SaturatedFat 9.4 g, Sodium 303.3 mg, Sugar 5.3 g
CRISPY FISH FILLETS
Steps:
- In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
- Heat oil in a large heavy skillet over medium-high heat.
- Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
- Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 26.2 g, Cholesterol 136.8 mg, Fat 18.1 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 655.9 mg, Sugar 1.2 g
RED POTATO CRUSTED FISH
The fish is crusted with thinly sliced crisp potatoes. Use a mandolin to get the potatoes paper thin.
Provided by Rita1652
Categories Catfish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
POTATO CRUSTED RED SNAPPER
Steps:
- Preheat oven to 425 degrees F.
- Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for 30 seconds, and then drain. Plunge into an ice bath and drain immediately. Spread the potatoes on a plate or baking sheet to dry. Toss with the melted butter, salt, pepper, cheese, and lemon zest. Coat each filet with potato, lightly pressing with fingertips.
- Place the fish on a lightly oiled baking sheet and roast for 15 to 20 minutes in the oven until lightly browned and cooked through.
POTATO-CRUSTED SNAPPER
You'll reel in raves with this quick-fixing seafood supper that's as pretty as a picture. The crispy potato-crusted fillets are so tender and tasty. "They're great with steamed green beans and rice pilaf." -Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place eggs in a shallow bowl. In another shallow bowl, combine potato flakes and thyme. Sprinkle fillets with salt and pepper. Dip in eggs and coat with potato mixture., In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 368 calories, Fat 17g fat (3g saturated fat), Cholesterol 126mg cholesterol, Sodium 424mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 37g protein.
POTATO-ROSEMARY CRUSTED FISH FILLETS
According to Dr. Andrew Weil, this simple fish dish is quite elegant with its subtle flavor of rosemary. Pair this entree with steamed asparagus and a large green salad with tomatoes for a lovely and healthy meal.
Provided by Chef Kate
Categories Halibut
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 282.7, Fat 8, SaturatedFat 1.2, Cholesterol 73.7, Sodium 99.2, Carbohydrate 18.7, Fiber 2.4, Sugar 0.8, Protein 32.7
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