Crunchy Fish Potatoes
Dive into a deliciously satisfying meal with Crunchy Fish Potatoes, a recipe that perfectly balances crisp textures and vibrant flavors. This dish combines golden, oven-roasted russet potatoes with tender fish fillets coated in a savory Parmesan and panko breadcrumb crust. Seasoned with garlic, paprika, and fresh parsley, each bite delivers a crave-worthy crunch that’s complemented by a drizzle of fresh lemon juice. Quick enough for a weeknight dinner and elegant enough for entertaining, this 60-minute recipe is a hearty, wholesome option that everyone will love. Serve it hot, garnished with parsley and lemon wedges, for a flavorful entrée that pairs perfectly with a simple side salad or steamed vegetables. Perfect keywords: crunchy fish, roasted potatoes, Parmesan-crusted fish, crispy fish recipe, easy fish dinner.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod or haddock)
- 4 medium Russet potatoes
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.5 cup All-purpose flour
- 2 large Eggs
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
Wash and peel the russet potatoes. Cut them into bite-sized wedges or cubes, whichever you prefer.
Place the potato pieces onto the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, then sprinkle with 0.5 teaspoon of garlic powder, 0.5 teaspoon of paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss until the potatoes are well coated.
Roast the potatoes in the oven for 30-35 minutes, stirring halfway through, until golden brown and crispy on the outside.
While the potatoes are roasting, prepare the fish fillets. Pat the fish fillets dry with paper towels and lightly season with salt and pepper on both sides.
Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, beat the eggs. In the third bowl, mix the panko breadcrumbs, grated Parmesan cheese, 0.5 teaspoon of garlic powder, 0.5 teaspoon of paprika, and chopped parsley.
Dip each fish fillet first into the flour, shaking off any excess. Then, dip into the beaten eggs, ensuring it is fully coated. Finally, press the fillet into the breadcrumb mixture, covering it thoroughly on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the breaded fish fillets and cook for 3-4 minutes per side until golden brown and cooked through. Work in batches if needed.
Once the potatoes are done roasting, remove them from the oven and sprinkle with additional salt to taste.
Serve the crunchy fish fillets alongside the roasted potatoes. Garnish with extra parsley and lemon wedges for squeezing over the fish. Enjoy immediately!
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1015 mg | 44% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.3 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 200 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1548 mg | 33% | |
*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.
