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fish with potato crust from The Jewish Kitchen
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Fish with Potato Crust

Golden encrusted, this fish looks good and taste even better. It flakes easily--no knife needed here! Sit back and enjoy this easy to make dish. Great for family and guests.
Course Appetizer, Lunch, Main Dish
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 people

Ingredients

  • 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

Instructions

  1. Put buttermilk in 9 x 13 baking dish. Add garlic, salt and pepper. Add fish. Set aside for 3-5 minutes.
  2. Meanwhile, in a large skillet, on medium heat, melt 1 1/2 tbsp. butter. Do not burn butter.
  3. 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.
  4. 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.