Potato- and Pepita-Crusted Fish

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  • 2 8-ounce fillets of your favorite firm, white fish such as cod, catfish or rockfish
  • 1 1/2 cups dried potato flakes
  • 1/4 cup chopped raw pepitas (pumpkin seeds)
  • 4 tablespoons chipotle mayonnaise
  • 3 tablespoons olive oil


Pat fillets dry with paper towels. In a shallow dish, such as a pie plate, mix together potato flakes and pumpkin seeds.

Coat each fillet with 2 tablespoons mayonnaise.

Dredge each fillet in the potato flakes, pressing to completely coat.

Heat oil in a large, heavy skillet over high heat. Add fillets and cook for about three minutes. Flip with care – to prevent coating from breaking off, do not move fillet around while it cooks. Cook for about three more minutes, or until a knife slides straight through fillet center without resistance.

Serve with additional chipotle mayonnaise if desired.

Mexican coleslaw is an excellent accompaniment.

Recipe from Central Market Poulsbo - Culinary Resource Center
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