Pella Chronicle

March 14, 2014

Potatoe Encrusted Fish

The Chronicle

Pella —

3 large russet potatoes shreaded
1/4 c bread crumbs
1/2 tsp dried thyme
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
4-6 oz fresh or frozen white fish such as cod or haddock, 1 inch or more thick
1 c flour
3 large eggs beaten

Preheat oven 450 f. Lightly coat a sheet pan with cooking spray. If using frozen fish make sure it is defrosted.

You will need a dish for the eggs, a dish for the flour, and a dish for the shredded potatoes. (I use a 9x13 glass pan).

Toss together the grated potatoes, breadcrumbs,thyme, onion powder, salt and pepper.

In a fry pan, heat about a cup of oil about med-med high heat.

 Dredge fish in flour, shake off excess then dip in egg and let excess drip off. Crust the fish in the potatoe mixture, pressing to adhere.

Add encrusted fish to hot oil. Cook to brown the potatoes to crispiness. Flip and brown the other side. Drain on paper towel.

Place browned fish on greased pan and bake in oven for about 5-8 mins. until cooked through.