Prep 15 mins
Cook 12 mins
This was posted for the Zaar World Tour 2006. Fish and potatoes are two of the staples of Scandinavian cooking. The crust keeps the fish nice and moist.
- Season the tilapia filets with salt and pepper and sprinkle with lemon juice.
- Place the grated potatoes into a cheese cloth or clean tea towel, fold all corners together and twist the top to squeeze out as much of the moisture as possible.
- Season the grated potatoes with salt, pepper and nutmeg.
- Add the egg yolks.
- Coat the fish filets with flour, making sure that any excess flour is shaken of.
- Cover both sides of the filets with the poato mix, pressing it on lightly.
- In a large non stick skillet heat some oil.
- Fry the fish filet on one side until the potato crust is golden brown, then turn over and fry the other side until evely golden.
- You might have to use two skillets or do this in batches, don't overload the skillet.
- Serve with a fresh salad on the side for a wonderful meal.
This recipe was mighty fine! The fish flaked up perfectly and the potato crust crisped up great! I did add a bit to the crust mixture by tossing in some garlic and onion powder. Mm mmm good! The bf couldn't stop smacking his lips, which is always a compliment coming from him =D Thanks for a great recipe!
A totally intriguing dish. THe crunchy potato contrasts nicely with the texture of the fish. I usually serve some sort of sauce with fish but I just drizzled some herbed butter over and it was delicious. Even picky Dugan mad some grunting noises during dinner... that is high praise, indeed. Yeah- I look forward to having this again. Maybe with flounder next time. Flounder is my favorite fish but it is so light and flaky it is hard to turn in a skillet without breaking. But the potato crust I think will solve that problem. Great dish!