Buttery Potato Crusted Fish

Submitted by Thomas Danler

"This recipe was in among some recipes in a news group to which I subscribe. It is very good, doesn't take long to make, and is very tasty, too. Hope you enjoy it!"

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 -2 tablespoon Dijon mustard
• 4 cloves garlic, almost pureed
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon salt
• 1 teaspoon creole seasoning
• 3⁄4 cup buttermilk
• 6 fish fillets (of choice -- about 6 oz. each)
• 1 cup instant potato flakes
• 2 tablespoons butter or 2 tablespoons margarine

directions

1. Add seasonings, garlic and mustard to buttermilk.
2. Dip filets in the seasoned buttermilk.
3. Roll in potato flakes until thoroughly coated.
4. Sauté them in butter until flaky, crunchy and crispy, serve with pasta.
5. Note: These do create a little smoke sometimes, be sure to have your vent on high, if necessary.

Reviews

[jeshuf]

The potato flaking didn't stick on very well. It fell off every time I tried flipping over the fish.

 

[Jules127]

I made this the other night with haddock. I should not have skimped on the butter (cut it down to about 1 T) and next time I will use a griddle so it will be easier to flip and I'll report back!