We actually had this…oh…months ago? Somehow it got lost on my camera. LOL
This is a super-quick and delicious recipe – the original called for halibut, but I used nice, firm mahi mahi filets with success. I would think any firm white fish would work.
Potato-Crusted White Fish
(4) 6 oz portions of a firm, white fish (halibut, mahi mahi, cod, etc)
4 med russet potatoes, peeled
2 eggs
Hint of cream (I used milk)
1 Cup All Purpose Flour
1 Tbsp. chopped fresh thyme
Salt & Pepper (I also added some Old Bay seafood seasoning)
Oil for pan frying
Directions
Grate potato and cover with a little water….drain and pat dry on a towel.
Pat dry the halibut, season with Salt & Pepper; Old Bay if you’re using it
Dust fillets with flour and dip into the eggs (beaten with the cream/milk).
Let any excess egg drip off.
Take ¼ of the grated potato and cover all sides of the fillet and gently apply pressure to ensure that the potato sticks.
Repeat with the remaining fillets.
Season with Salt & Pepper and a little more Old Bay
In a med hot pan, add enough oil to just cover the bottom of the pan (cast iron works well).
Add fish and cook until just becoming golden, turn fish over and then place pan in a 385 degree F oven for approx. 10-12 minutes.
