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Sometime back, I got this idea: for frying, why not coat my fish with dried potatoes—like Alderwood Smoked or Four Cheese—instead of Panko or cornmeal? I pictured potato smoked halibut and Four Cheese Sole. So it was off to the kitchen to try it.
It didn’t work as well as I expected. It browned too quickly. I suspected that potatoes have a higher sugar content than flour and therefore caramelized faster. I contacted a friend at Idahoan Foods, the processor, and asked. She went down to the lab to ask. Sure enough, too much natural sugar in potatoes. But it works well in the oven.
So the experiment turned out to be a success after all. You just have to bake your fish, not fry it.
How to Make Potato Crusted Baked Fish
Most of the time, I bake fish instead of fry it. There’s less fat, less of a mess, and my kids don’t complain about the smell. (But I still like good fried fish.)
You can bread it and bake it or not. For potato crusted fish, use the breading method.
- 2 pounds white fleshed fish such as tilapia or sole
- 1 large egg
- 1 pack Idahoan Potato flakes or equal
Preheat oven 350 degrees. Place a cooling or other oven-proof rack on baking sheet. You will bake your fish on this rack so that heat can get to both sides.
- Wash and pat the fish dry. Season the fish if you wish. (The potatoes will provide seasoning.)
- Beat the egg with one tablespoon of water.
- Dip fish in the egg mixture and then press the fish into the potato flakes. Repeat the process so that you have a heavy coating of potato flakes on the fish.
- Bake 20 to 40 minutes (depending on thickness) until done (fish should flake easily and be opaque).
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