Potato Flake Fish
Transform your dinner routine with this irresistible Potato Flake Fish recipe, a delightful twist on classic fried fish that promises a light, crispy crust with unbeatable flavor. Coated in golden potato flakes — a genius use of instant mashed potato mix — these fish fillets achieve the perfect crunch while staying tender and flaky inside. Enhanced with a medley of spices like paprika and garlic powder, each bite delivers a savory punch. The recipe couldn’t be easier, taking just 15 minutes to prep and fry. Perfect for a weeknight meal or a casual gathering, serve this crowd-pleaser with fresh lemon wedges for a zesty finish. Pair with a side of coleslaw or roasted veggies for a complete, unforgettable dish. Whether you're cooking for family or friends, Potato Flake Fish is sure to become a new favorite!
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Recipe Information
Ingredients
- 4 pieces Fish fillets (e.g., tilapia, cod, haddock)
- 1 cup Potato flakes (instant mashed potato mix)
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 cup Vegetable oil (for frying)
- 4 pieces Lemon wedges (for serving)
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels.
In a shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika.
In a second shallow dish, beat the eggs and milk together until smooth.
In a third shallow dish, spread out the potato flakes evenly.
Dredge each fish fillet in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
Dip the floured fillet into the egg mixture, allowing any excess to drip off.
Finally, press the fillet into the potato flakes, coating it evenly and pressing gently to adhere the flakes.
Repeat the process with all fish fillets and set them aside on a tray.
Heat the vegetable oil in a large skillet over medium heat until shimmering but not smoking.
Carefully place the coated fish fillets in the skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
Cook the fillets for 3-4 minutes on each side, or until the potato coating is golden brown and crispy, and the fish is cooked through and flakes easily with a fork.
Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Serve the potato flake fish hot with lemon wedges on the side for squeezing over.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 2657 mg | 116% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 6.7 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 20.3 mcg | 102% | |
| Calcium | 185 mg | 14% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2524 mg | 54% | |
*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.
