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Fish in a fur coat

Fish in a Potato Coat

Tender fish in a crispy potato coat is bound to become a favorite. Give it a try — the recipe is easy, quick, and fun. It's also a nice "two in one," giving you the fish and the side in a single dish. What you end up with is something like a juicy, tender potato pancake stuffed with fish, wrapped in a crisp golden crust. Grown-ups and kids alike will love it — and the little ones will never suspect that this alluring crust is hiding fish, which is so good for them but which they don't always want to eat! Serve it with sour cream, mayonnaise, ketchup, or any sauce you and your family enjoy.

wella

Recipe author

Composition / ingredients

Servings:

Tilapia

500

Potatoes

500

Egg

Flour

Salt

Dry spices

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 9 g

Fats 33 % 9 g

Carbohydrates 33 % 9 g

157 kcal

GI: 89 / 0 / 11

Cooking method

Cooking time: 45 min

Step 1:

Prep the fish. I'm using tilapia, and fillets at that, so there wasn't much to do. Otherwise, clean the fish and remove all the bones. Either way, you want fillets to cut into pieces.
Step 2:

Cut the fillets into pieces.
Step 3:

Now let's "sew" our unusual coat. Wash the potatoes — the goal is to grate them on the coarse side of a box grater.
Step 4:

Now you can set a skillet or sauté pan on the stove to heat the oil. Salt the grated potato, season with spices, and crack in the egg. It'll start releasing liquid almost right away — we'll squeeze that out just before frying.
Step 5:

Mix everything well but gently. Season the fish pieces with salt and spices too, then dredge them in flour.
Step 6:

Now here's the key part: take some of the potato mixture, squeeze out the excess moisture, and press it around the pieces of fish, smoothing it with your hand to shape a coat.
Step 7:

Once the oil is hot, add the coated fish. Fry on each side until golden.
Step 8:

Use high heat only at the start, then lower it so the fish cooks through. And it does!

A few more tips. You can use any fish for this recipe. I like tilapia — it's ideal here, since its flesh is juicy and tender, and any distinctive taste can be masked with spices. You don't have to cut the fish if it's small and evenly sized. Since grated potato tends to darken in the air, try to work as quickly as possible. Pieces of even thickness — and on the thinner side — are best, so you don't have to fry for too long. Start on high heat, and once the top is browned, lower it to finish so everything cooks through. Go easy when salting the fish and the potato coat so you don't overdo it.