POTATO-CRUSTED WHITEFISH WITH LEMON BUTTER SAUCE
My sister-in-law gave me this recipe, I think she got it from the Food Network. I have changed it just a bit. This is my favorite way to make Halibut, but any firm whitefish will do. I serve this to guests all the time.
Provided by Arctic Mama
Categories < 30 Mins
Time 25m
Yield 4 4-6 ounce fish steaks, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Place the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, beat the eggs with the mustard. In a third shallow bowl, place the dried mashed potato flakes.
- In a large sauce pan, heat oil over high heat.
- Dip the steaks in the the flour, then the egg mixture, then the potato. Place the fish in the sauce pan and sear for 2 minutes per side. Place the saucepan with fish in the oven for 4 minutes or until cooked throughly.
- While fish is baking. Place anouther saucepan over high heat. Add the wine, lemon juice, garlic and green onions. Cook for 5-6 minutes until the liquid is reduced by 2/3.
- Over low heat whisk in butter, a small amount at a time.
- Serve sauce over fish and Enjoy!
EASY CHEESY RANCH-POTATO CHIP FISH FILLETS
You can be creative and use whatever flavor of potato chips you like, plain, sour cream and onion, salt and vinegar, spicy etc,if using plain flavor I suggest to add some spices, make certain to use a good brand of potato chips --- plan ahead the fish must be refrigerated in the dressing for 1 hour before breading --- I made this using tilapia fillets about 3/4-inch thick and found that 12 minutes was just enough time, cooking times will of coarse vary depending on the size of your fish, I also made this using basa fillets, any meaty fish fillets will work fine for this --- you will love this!
Provided by Kittencalrecipezazz
Categories Oven
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 13 x 9-inch baking pan.
- Rinse the fillets under cold water then pat dry using paper towels.
- Place the ranch dressing in a shallow dish; add in the fish fillets then toss to coat with the dressing (you can use more dressing if desired).
- Cover and refrigerate for 1 hour.
- Set oven to 450 degrees F (oven rack set to lowest position).
- In a shallow bowl mix the crushed potato chips with the shredded cheese.
- Coat the fillets into the potato chip coating.
- Place into prepared baking dish.
- Bake uncovered for about 8-12 minutes or until the fish flakes (cooking time will depend on the size of your fillets).
- Serve with lemon wedges on the side.
HEALTHY BAKED POTATO CHIP FISH
Baked walleye, perch, pike, cod or haddock breaded with crispy low-fat potato chips and baked to yummy perfection! So good and good for you!
Provided by KadesMom
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut fish into serving-size pieces.
- Place milk in a shallow bowl.
- In another shallow bowl, combine potato chips, parmesan cheese, thyme, garlic powder, pepper.
- Dip fish in milk, then with the potato chip mixture.
- Sprinkle a greased 8-inch square baking dish with crumbs; drizzle with butter.
- Bake uncovered at 500 degrees for 12-14 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 200.9, Fat 9.6, SaturatedFat 5.4, Cholesterol 120.5, Sodium 224.2, Carbohydrate 2.4, Fiber 0.1, Sugar 0.2, Protein 25
SALT-AND-VINEGAR POTATO CHIP FISH
Use thick, kettle-cooked chips for best results in this simple twist on fish and chips. Serve with remoulade, of course. Recipe Source: Relish Mag
Provided by Ceezie
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt. Smear mayonnaise over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to 15 minutes, depending on thickness of fish, until fish flakes easily with a fork.
POTATO CHIP-CRUSTED WHITEFISH WITH POTATO WEDGES
Here I go again: I am not a big fan of fish. Okay, the truth is, I won't eat most types of fish. However, I really do like it when it is made this way, and it's even better with the tartar sauce on it. I mean how can you go wrong with potato chips? This is a super simple dish to make. Just make sure the potato chips get pretty finely crushed, or they will fall off when you take the fish out of the pan.
Yield serves 4
Number Of Ingredients 14
Steps:
- To prepare the potatoes: Preheat the oven to 375°F.
- Wash the potatoes and cut each one into 8 wedges. Place the potatoes on a baking sheet and drizzle them with the oil. Toss the potatoes until they are coated with the oil and sprinkle them with the salt. Bake them for 40 to 45 minutes, or until they are golden brown around the edges.
- Meanwhile, prepare the fish: Pour the oil into a 9 by 13-inch baking pan and spread to coat the entire pan. Place the flour in a shallow bowl. Whisk the egg in another shallow bowl. Place the crushed potato chips in another shallow bowl.
- Dip both sides of the fish in the flour, then the egg, and then the potato chips and place the coated fish in the baking dish. Continue with the remaining fish. Season with salt and pepper. Bake the fish for 10 minutes, or until it pulls apart easily with a fork.
- While the fish is cooking: prepare the tartar sauce: Place the mayonnaise, relish, lemon juice, Worcestershire sauce, and Tabasco sauce in a bowl and stir well.
- Place a piece of fish on one side of each plate and arrange the potatoes wedges alongside. Serve the tartar sauce on the side.
- Potatoes will last longest when stored in a cool, dark place that is well ventilated. Prolonged exposure to light can cause potatoes to become green. Green potatoes may contain a substance called "solanine," which has a bitter flavor and can be toxic. Potatoes with greening can still be used, but any of the green should be trimmed before use. Even under perfect conditions potatoes will begin to sprout after a while. Small sprouts can be removed and the potatoes still used, but if the sprouts are large and the potatoes have softened, they are definitely past their prime and should be discarded.
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