Potato Crusted Lemon–Pistacio Fish

After a long hiatus, I have been inspired to begin blogging again by the hunt for the best potato crusted fish I can make in my kitchen. My first two tries have led me to the conclusion that potato crusted fish is pretty delicious and easy to pull off, so I’ll share both recipes. From what I’ve seen online, potato flakes are the way to go. Admittedly, it is easier, but I pulled off a baked dish using a real live potato ☺

First Try: Baked Potato Crusted Fish

After a few minutes of perusing the internet, I realized I was missing what seemed a key ingredient: potato flakes. Bound and determined, I boiled up and mashed a potato. After putting it back on the burner for a bit to dry it out, I added about a third cup of breadcrumbs. This made the base for amazingness. Mix together:

Potato mixture and 1/3 c breadcrumbs (as described above)
Half a lemon peel of finely chopped zest
Finely chopped pistachios to taste
Salt and pepper to taste

Preheat oven to 400 ºF. Place 3 thick filets of white fish in a small baking dish and squeeze the lemon juice from the zested side of the lemon over the fish. Slice the other side up for garnish. Using your hand, top the fish with the potato mixture; thicker is better. Immediately before baking, brush the top of the fish with olive oil. Bake 20 min, or until fish flakes.

Second Try: Pan Fried Potato Crusted Fish

1 packet of potato flakes
Half a lemon peel of finely chopped zest
Finely chopped pistachios to taste
Salt and pepper to taste

Heat 2 tbsp oil over medium heat in a medium skillet. Beat an egg with the juice from the zested side of the lemon. Toss the fish in the egg/lemon mixture, and then coat on all sides with the potato mixture. Repeat if desired. Cook fish until browned on one side in the skillet, add a little more oil, flip, and brown on the other side.

Simple and delicious.