Red Potato Crusted Fish Recipes

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POTATO-CRUSTED HALIBUT



Potato-Crusted Halibut image

Provided by Anne Burrell

Categories     main-dish

Time 1h46m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups extra-virgin olive oil
6 garlic cloves, smashed
1 thyme bundle
2 bay leaves
1 lemon, zest removed from the lemon with a vegetable peeler in wide strips
Pinch crushed red pepper flakes
1 tablespoon fennel seeds
3 Yukon gold potatoes, scrubbed
4 (6-ounce) Pacific halibut fillets
Kosher salt

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 ENCRUSTED FISH



Potato Encrusted Fish image

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...

Provided by Kathy Williams

Categories     Fish

Time 25m

Number Of Ingredients 9

3 large Russet potatoes, shredded
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 all-purpose flour
3 large eggs, beaten

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.

RED POTATO CRUSTED FISH



Red Potato Crusted Fish image

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

1/2 teaspoon dried basil
1/4 teaspoon paprika
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 lb catfish (3 filets) or 1 lb 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
2 -3 teaspoons butter, plus
2 -3 teaspoons olive oil, to cover bottom of pan
1/2 lemon, juice of
1/2 lemon, sliced (to garnish)

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 TILAPIA



Potato-Crusted Tilapia image

A very simple but tasty recipe, great when having company over.

Provided by bex89

Categories     Seafood     Fish     Tilapia

Time 20m

Yield 4

Number Of Ingredients 10

1 cup precooked shredded potatoes
1 shallot, chopped
1 teaspoon honey mustard
½ teaspoon red pepper flakes
½ teaspoon garlic salt
¼ teaspoon ground black pepper
4 teaspoons mayonnaise
4 tilapia fillets
1 tablespoon vegetable oil
1 lemon, cut into wedges

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.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 14 g, Cholesterol 42.8 mg, Fat 8.9 g, Fiber 2.3 g, Protein 24.4 g, SaturatedFat 1.4 g, Sodium 317.1 mg, Sugar 1.2 g

POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH



POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH image

Provided by Bobby Flay

Categories     main-dish

Time 43m

Yield 8 servings

Number Of Ingredients 17

8 red snapper fillets, 5 to 6 ounces each
Salt and pepper
1 large potato, peeled and finely grated
1/2 cup prepared horseradish, drained
4 tablespoons pure olive oil
roasted pepper relish- recipe follows
2 red bell peppers, roasted, peeled, seeded and diced
2 yellow bell peppers, roasted, peeled, seeded and diced
1/2 cup chopped black olives
1 tablespoon crushed red pepper flakes
2 tablespoons minced garlic
2 tablespoons fresh thyme leaves
1/2 cup chopped parsley
1/4 cup sherry vinegar
2 tablespoons honey
6 tablespoons pure olive oil
Salt and pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Season each fillet to taste with salt and pepper. Combine the potato and horseradish and spread the mixture over the top of each fillet, pressing it down so it will adhere.
  • Heat the oil in a large saute pan over medium heat until almost smoking. Sear each fillet potato-side down until a crust forms, about 3 minutes. Turn the fillets over and finish cooking in the oven until done, about 5 minutes for medium. Place on a large serving platter and top each fillet with some relish. Serve any remaining relish on the side.
  • In a mixing bowl, combine the bell peppers, olives, pepper flakes, garlic, thyme, parsley, vinegar, honey, and oil. Season to taste with salt and pepper. May be refrigerated up to 1 day. Serve at room temperature.

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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. Ingredients; 1/2 teaspoon dried basil: 1/4 teaspoon paprika: 1/4 teaspoon garlic salt: 1/4 teaspoon pepper: 1 lb catfish (3 filets) or 1 lb tilapia fillet, washed and dried ...
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Top Asked Questions

How to cook fish on the grill with potatoes?
Add fish fillet on top and cover with potato mixture. Press with the spoon slightly. Cook for about 5 minutes on each side until golden brown and fish is cooked through. Repeat with the remaining fish fillets. Serve the potato crusted fish with lemon sauce and your favorite vegetables.
How do you make fried fish with egg and potato chips?
Combine garlic powder, paprika, crushed potato chips, and breadcrumbs in a shallow bowl. Put beaten egg in a separate shallow bowl. Dip a fish fillet into beaten egg on both sides, and shake off excess. Dip it in potato chip mixture on both sides and again shake off extra.
Are potato chip-crusted fish fillets the new fish and chips?
If you are looking for a new approach to fish and chips, here is your answer: potato chip-crusted fish fillets. The chips complement the fish perfectly, given their salty nature, and kids will be tickled pink at the idea of eating a fun twist on fish sticks.
How do you cook fish fillets in a frying pan?
Spread some potato mixture into the pan about the size of the fish fillet. Add fish fillet on top and cover with potato mixture. Press with the spoon slightly. Cook for about 5 minutes on each side until golden brown and fish is cooked through. Repeat with the remaining fish fillets.

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