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A crispy potato layer tops flaky white fish in this delicious dinner entree.
The Backstory: The first time I saw this recipe I knew I had to make it. It was everything I enjoyed eating. It’s fried and made with fish and potatoes. Enough said. I revised the original recipe (which called for salmon) and made it with Tilapia, which I prefer. The trick with salmon is that you have to have the skin removed and check for bones. Also, you have to butterfly the salmon filet. Too much work! More of the Backstory after the recipe…
Fish with Potato Crust
- 4 pieces Tilapia no skin or bones
- 2 cloves garlic, smashed
- 1/2 cup buttermilk regular milk can be used
- 1/4 tsp. Kosher salt
- 1/4 tsp. freshly ground
- 3 tbsp. unsalted butter, divided
- 2+ large potatoes peeled and grated
Put buttermilk in 9 x 13 baking dish. Add garlic, salt and pepper. Add fish. Set aside for 3-5 minutes.
Meanwhile, in a large skillet, on medium heat, melt 1 1/2 tbsp. butter. Do not burn butter.
Place grated potato on flat plate and take a piece of fish out of the buttermilk. Shake off excess buttermilk. Put fish on top of the potato and press firmly to coat on both sides. Coat all fish pieces before frying.
Put fish into the skillet and fry about 3-4 minutes. Turn fish over and add the rest of the butter, making sure some gets under the fish. Cook another 3 minutes. Fish should be a golden color and flake easily.
The Backstory continues: Instead, the recipe works just as beautifully with any firm white fish and Tilapia is perfect for the job. Since the fish is coated in a layer of crusty potatoes, I sometimes eliminate any starchy side from this meal. If I decide to add a starch it is usually, a bed of rice, and I place the fish on top. It does make a nice presentation. A pairing of a green veggie works well (as does a refreshing salad), and I’d say you have yourself an absolutely delicious meal.