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FRIED POTATO CRUSTED FISH FILETS



A golden brown potato pancake crust with your favorite fish all tucked away inside.


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

FRIED FISH FILETS WITH A POTATO CRUST

INGREDIENTS: SERVES 4

●  4  8oz. fish filets,  ½-¾ inch thick,  Salmon,  Cod,  Halibut,  Pollock or any other favorite. 
●  2  Oregon or Idaho Russet baking potatoes or 1 pkg.  “Simply Potatoes”  shredded hash browns.
●  1  Tablespoon(s) olive oil
●  2 Tablespoon(s) lemon juice
●  2 Teaspoon(s) Cajun spice mix,  “Tony Cachere’s®” or “Emiril’s Essence®”
●  1 Teaspoon(s) Onion powder
●  1 Teaspoon(s) Garlic powder
●  1 Tablespoon(s) Soy sauce
●  2 Teaspoon(s) Dried Dill Weed

●  2 Tablespoon(s) butter for frying the fish.

DIRECTIONS FOR PREPARING THE FISH: 

1. Using a spiral peeler/cutter like “Rotato®”,  “Spirooli®”, or other spiral vegetable cutter that makes long strings, process the
    potatoes into long shoe-strings. Don’t have a spiral cutter?, just use a good redi-cut hash brown like “Simply Potatoes®”.  In
    a bowl, submerge the potato threads of hash browns in the water and add the remaining ingredients.

2. Cover the bowl and refrigerate for two hours to let the seasonings permeate the potatoes.

3. Remove the potatoes from the refrigerator and drain off all the water.

4. Cut (4) 1 foot square sheets of wax paper.

5. On a cutting board,  lay out a sheet of wax paper and spread ¼th of the seasoned potatoes centered on the wax paper
    just a bit larger than your fish filets.  Now place the filets on the potato base and gently roll the wax paper with the
    potatoes to completely envelop the fish filets,  tucking in the sides of the paper as you go.  Wrap the other three filets
    as you did the first,  and put the wrapped packages in the freezer until ready to cook.

INGREDIENTS FOR FRYING THE FISH:

●  1 Tablespoon(s) butter for frying the fish
●  2 Tablespoon(s) lemon juice
●  1 Tablespoon(s) pickle relish
●  1 Tablespoon(s) Sour cream
●  2 Tablepsoon(s) White wine or dry sherry (optional)  can use water.

DIRECTIONS FOR FRYING THE FISH: 

1. In a large skillet,  preferably non-stick,  melt the butter at moderate heat and place the potato crusted fish filets in the pan and
    cook on each side until the potatoes are golden brown, should take about 8 minutes per side.  Remove the filets and place in a
    warm oven to keep them warm until you add the lemon juice,  relish and cream to deglaze the pan and render a finishing sauce
    for topping the filets. 

2. Plate the fish,  add the sauce and any garnish you prefer and serve.

  



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