Potato Crusted Halibut Recipe. Perfect Golden Crunch to a Perfect Fish Fillet.
January 16, 2012 in Entrees
Potato Crusted Halibut Fillets on a bed of Sauteed Celery Ribbons
Let’s say you’re like me and want to love white fish, just because it’s so darn good for you. But let’s say you also love fish oily, crunchy, battered.
I am the kind of cook who can take a perfectly healthy fish fillet and turn it into something decadent. Say, with an oily, crunchy battered coating . . . dipped in Tartar sauce . . . hmmmmm . . . Okay, sorry, daydreaming here . . .
White fish is has so many health benefits, it’s true.
Sure, you can batter and then deep fry most any food to add a delicious golden brown crunch to it. But let’s just say we want to think outside the old deep fryer for just a sec.
Rock Star Chef Ann Burrelll made halibut with a potato crust, and it looked like the perfect blend of golden crunch and healthy fish. I couldn’t wait to sink my fork into this dish.
If you want crunchy fish fillets without the hassle of 3-step battering and deep frying, this is a technique that will knock your socks off: Crispy instant potato flakes add the perfect crunch to any fillet, especially white fish fillets. Dry herbs mixed into the potato flakes add flavor, too.
All you do is season the fillets with a little S & P, dip them into egg wash, press them into a mixture of instant potato flakes and herbs and then shallow fry them. That’s it. Really.
All the health, with just a little of the naughty crunchiness!
– posted by Donna
