Buttery Potato Crusted Fish
Transform your dinner table with this irresistibly crispy and flavorful Buttery Potato Crusted Fish recipe! Perfectly flaky white fish fillets like cod, haddock, or tilapia are enrobed in a golden, buttery crust made from freshly grated russet potatoes, delivering the ultimate balance of crispiness and tenderness in every bite. The grated potatoes are seasoned with garlic powder, salt, and black pepper, then pan-fried to perfection in a sizzling combination of butter and olive oil for exceptional flavor. With just 20 minutes of prep time, this easy yet elegant dish is ideal for weeknight dinners or special occasions. Serve it hot with a sprinkle of fresh parsley and zesty lemon wedges for an added burst of freshness. Whether you're impressing guests or treating yourself, this potato-crusted fish promises to be a crowd-pleasing masterpiece!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, haddock, or tilapia)
- 2 large russet potatoes
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Peel the russet potatoes and use a box grater or food processor with a shredding blade to grate them into thin, matchstick-like pieces.
Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible to ensure they become crisp when cooked.
Season the fish fillets with salt, black pepper, and garlic powder on both sides.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Divide the grated potatoes into four equal portions. Press one portion of grated potato onto one side of a fish fillet, ensuring it covers the surface evenly.
Carefully place the potato-crusted side of the fillet down into the hot skillet. Repeat with the other fillets, working in batches if necessary to avoid crowding the pan.
Cook the fillets for 3-4 minutes, or until the potato crust turns golden and crispy. Do not attempt to flip the fish too early, as the crust needs time to set.
While the first side is cooking, gently press additional grated potato onto the exposed side of each fillet.
Flip the fillets carefully using a spatula and cook the second side for another 3-4 minutes, adding the remaining butter and olive oil as needed.
Once both sides are golden and crispy and the fish is cooked through, transfer the fillets to a plate lined with paper towels to drain any excess oil.
Serve the Butter Potato Crusted Fish hot, garnished with chopped fresh parsley and accompanied by lemon wedges for an extra burst of brightness, if desired.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 8.6 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 198 mg | 15% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4684 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
