Best 6 Red Potato Crusted Fish Recipes

RED POTATO CRUSTED FISH

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 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 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.

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.

POTATO CRUSTED HALIBUT FILETS #5FIX

Steps:

• 1. Preheat oven to 425°F.
• 2. Add shredded hash browns and 1 teaspoon seasoned salt to a medium bowl and stir gently to mix.
• 3. Lay a 12 inch square of plastic wrap on a flat surface. Brush plastic wrap with 1 teaspoon of olive oil. Place 1/2 cup of potato in the center of the plastic wrap and spread evenly to about 1 inch from each edge of the wrap.
• 4. Place a halibut filet on a flat plate and sprinkle 1/2 teaspoon seasoned salt on the filet. Grate the lemon zest into a small bowl, and then cut lemon in half. Sprinkle about 1/4 teaspoon of zest and squeeze about 1/2 teaspoon fresh lemon juice onto filet. Carefully place the filet, seasoned side down, on the center of the potatoes on the plastic wrap. Slowly fold the sides of the plastic wrap around the filet to completely surround with the hash brown mixture and fold back plastic wrap. Wrap firmly with the plastic wrap and refrigerate for at least 30 minutes. Repeat process with remaining filets.
• 5. Brush a non-stick baking pan with 1 teaspoon of olive oil. Unwrap the filets and place onto the baking pan, leaving at least an inch between filets. Bake for 17-19 minutes, until potatoes are golden brown. Remove from oven and serve.

POTATO-CRUSTED TILAPIA

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.