Description
A recipe for fish fillets coated in a crispy potato crust and baked until golden.
Ingredients
Scale
- 4 white fish fillets (about 6 oz each)
- 1 cup finely grated potato (peeled)
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking sheet.
- Pat the fish fillets dry with paper towels. Season both sides lightly with salt and pepper.
- Place the grated potato in a clean kitchen towel and squeeze out as much moisture as possible. Discard the liquid.
- Set up a dredging station: place flour on one plate, the beaten egg on a shallow bowl, and the dried potato mixed with paprika on a third plate.
- Dredge each fillet first in the flour, shaking off excess.
- Dip the floured fillet into the egg, letting excess drip off.
- Press the fillet firmly into the potato mixture to coat both sides evenly.
- Place the coated fillets on the prepared baking sheet. Drizzle the tops with olive oil.
- Bake for 15 to 20 minutes, or until the fish is opaque and flakes easily with a fork and the potato crust is golden brown and crisp.
Notes
- Use a firm white fish like cod, tilapia, or haddock for best results.
- For extra crispiness, you can briefly pan-fry the crusted fillets in a little oil before transferring them to the oven.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 9
- Saturated Fat: 1.5
- Unsaturated Fat: 7.5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 38
- Cholesterol: 75
Keywords: crispy fish, potato crust, baked fish, potato crusted fillets, easy dinner