Potato Crusted Fish
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Potato crusted fish is made with cod fillets topped with overlapping slices of fresh potato and pan-fried until crisp and golden. The potato slices cover the top of each portion, leaving the white fish visible around the sides. A little chopped parsley and a squeeze of lemon are a lovely finish, and you can add your favorite veggies or a simple salad on the side.
Potato topped fish makes an appealing change from battered fish, especially if you’re in the mood for fish and potatoes without having to deep-fry anything. The neatly arranged topping looks elegant enough for a romantic dinner, although you only need a few everyday ingredients to pull it off.
Potato Crusted Fish at a Glance
Prep: 25 minutes
Chill: 15 minutes
Cook: 10 minutes
Total: 50 minutes
Servings: 2
Main Ingredients: Cod, potatoes, egg yolk and butter
Method: Pan-fried
Storage: Refrigerate covered; eat within 3 days.
Why You’ll Love It
- The crisp potato topping makes a change from battered or breaded fish.
- You don’t have to wrap the potatoes around the fillets or seal a seam.
- The short ingredient list leaves the fish and potatoes as the main flavors.
- It’s an attractive-looking dinner for two (great for a Valentine’s Day fish dinner!) without a separate potato side to prepare.
Potato Crusted Fish Ingredients
The complete ingredients list and quantities are in the recipe card below.
- Cod: Choose skinless, boneless portions of similar thickness, about ¾ inch thick. Very thick loin pieces take longer to cook, and thin tail pieces can dry out before the potatoes are browned enough.
- Potatoes: Use a medium Yukon Gold potato wide enough to give you broad rounds, roughly half the width of your fish portions. Peel it if you like (or scrub it if not) and slice evenly with a mandoline. Use only enough slices to cover the fish with light overlaps; you can refrigerate any unused potato for a different meal.
- Egg yolk and cornstarch: A light brushing of egg yolk helps secure the potatoes to the fish. A little cornstarch helps the potato slices hold together. I didn’t need all the egg yolk, so you might not either. Just brush it on the fish lightly.
- Butter and olive oil: Melted butter is mixed with the potatoes, and the olive oil is for frying.
- Lemon: Cut it into wedges for squeezing over the fish at the table.
- Parsley: A light sprinkle of chopped flat-leaf parsley finishes the dish. You can leave it off if you prefer.
How to Make Potato Crusted Fish
The full instructions with weights and measurements are in the recipe card below.
- Prepare the potatoes: Slice the potato into wide, thin rounds, blanch briefly then drain and dry. Mix with melted butter and cornstarch.
- Assemble the topping: Season the cod, brush the upper surface with egg yolk then arrange the potato slices in overlapping rows.
- Chill the fish: Refrigerate the assembled fillets to help the topping set.
- Fry and finish: Lower the fish into the skillet potato-side down. Cook until the potatoes are golden, carefully flip and finish cooking the fish. Serve potato-side up with parsley and lemon.
Fish with Potato Scales
This style of topping is inspired by the potato-scale technique associated with Paul Bocuse. In this recipe, potato slices cover just one surface of the cod. If you’ve tried potato wrapped fish before, there’s no need to fold the slices around the sides or underneath. And there’s no need to cut out identical little circles. Rustic-looking is fine! Follow the natural shape of the potato slices and arrange them in staggered rows.
Tips for a Crisp Potato Topping
- Keep the slices even: Aim for about 1mm thick, which is easy if you’re using a mandolin and slightly more challenging with a knife! Thick slices need more cooking and are harder to arrange neatly, and thin ones look more elegant anyway.
- Dry before assembling: Let the blanched potatoes cool on a clean towel and blot gently. Pat the fish dry as well.
- Overlap lightly: Each slice should cover only part of the previous one. Keep the topping shallow and press down any raised slices so they contact the pan when inverted.
- Give the crust time: Leave the fish alone during the first few minutes of frying. Moving it too soon can dislodge the potatoes.
- Adjust the heat: If the edges are browning too fast, turn down the heat a bit. The potatoes need time to cook through as well as brown.
- Check the center: Insert an instant-read thermometer through the side into the thickest part of the fish. It should reach 145°F (63°C).
Potato Crusted Cod Variations
- Other white fish: You can use haddock or halibut instead of cod. Choose portions of similar thickness and check their temperature as they cook.
- Skin-on potatoes: There’s no need to peel the potatoes if you don’t want to, but give them a good scrub if you aren’t going to peel them.
- Different herbs: You can use chopped chives instead of parsley for the garnish.
- Dairy-free version: Mix the potatoes with olive oil instead of butter.
- Lemon zest: Add a little finely grated lemon zest to the fish before arranging the potatoes if you want a bolder lemon flavor.
Potato chips, instant potato flakes and grated potatoes need different preparation and binding methods. Keep those for a different recipe instead of swapping them directly into this sliced-potato topping.
Handy Equipment for Potato Crusted Fish
- Mandoline slicer: For evenly sliced potatoes. Always be safe and use the food holder!
- Large nonstick skillet: Use one with enough room for both fillets without crowding.
- Wide silicone turner: Supports the potato topping when you flip the fish without scratching the skillet.
- Instant-read thermometer: To check the center of the fillets.
- Measuring cups and spoons: For measuring your butter, oil and cornstarch.
- Chef’s knife: For trimming the fish if needed, chopping parsley and cutting the lemon.
- Cutting board: Use a clean board for the lemon after preparing raw fish, or cut the lemon on it first.
You’ll also need a vegetable peeler, small saucepan, colander, mixing bowl, fork, pastry brush and a plate or tray for chilling the assembled fish.
What to Serve with Fish with Potato Crust
The potatoes are already part of dinner, so a green vegetable or salad should be enough as a side. Steamed asparagus, sautéed spinach or a garden salad would all be good choices, or you could make a warm grilled vegetable salad for a more colorful side.
If you want to make a sauce to go with it, you can offer a little tartar sauce or lemon butter separately. Pouring sauce directly over the potatoes will make the crust soggy so don’t do that!
If you’re making this for Valentine’s Day or a romantic dinner for two, you might like to add a make-ahead appetizer, such as my prawn cocktail or simple melon with Parma ham, and finish with my chocolate walnut cake or old-fashioned British candies.
How to Store
- Refrigerate: Refrigerate covered; eat within 3 days.
- Reheat: Place potato-side up on a baking tray in a 350°F (180°C) oven until the center reaches 165°F (74°C). Check frequently so the fish doesn’t dry out. The crust doesn’t come out quite as crisp as when it was freshly cooked.
- Freeze: Freshly cooked is best. If necessary, freeze cooled portions in an airtight container for up to 1 month for best quality. Thaw overnight in the refrigerator before reheating; expect a softer topping.
- Make ahead: Prepare the lemon and parsley first, then assemble the fish for its short chill just before cooking. Avoid assembling it the day before.
Potato Crusted Fish FAQs
Yes, as long as you defrost it first. Thaw the fish completely in the refrigerator and pat it thoroughly dry before assembling. Excess moisture makes the topping harder to secure.
Not at all. Use the natural round or oval slices from the potato. Broad slices are fine; I trim only any pieces that extend well beyond the fish.
Wet fish, damp potatoes or turning the fillet before the crust has set can cause this. Use a light layer of egg yolk, chill the assembled fish and support the entire crust with a wide turner.
This recipe doesn’t have any flour or breadcrumbs. Choose cornstarch labeled gluten-free and check your other ingredient labels if you’re cooking for someone who needs a gluten-free meal.
Potato Crusted Fish
Ingredients
- 2 skinless, boneless cod fillets, 6 ounces (170g) each, about ¾ inch (2cm) thick
- 1 medium Yukon Gold potato, about 9 ounces (250g), peeled or scrubbed
- 1 large egg yolk
- 1 teaspoon water
- 1 tablespoon unsalted butter, melted
- 1 teaspoon cornstarch (cornflour)
- ¼ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- ½ lemon, cut into wedges
- 1 tablespoon chopped fresh flat-leaf parsley
Equipment
- Mandoline with food holder
- Vegetable peeler
- Small saucepan
- Colander
- Clean kitchen towel or paper towels
- Mixing bowl
- Small bowl and fork
- Pastry brush
- Plate or tray
- Large nonstick skillet
- Wide silicone turner
- Instant-read thermometer
- Measuring cups and spoons
- Chef’s knife
- Cutting board
Method
- Check the cod for bones and pat dry. Sprinkle both sides with half the salt and pepper. Place on a plate with the flatter side facing up.
- Slice the potato crosswise into broad rounds about 1mm thick, using a mandoline and its food holder. Select slices roughly half the width of the fish portions.
- Add the potato rounds to a saucepan of gently boiling water. Blanch for about 1 minute, just until flexible but still intact. Drain carefully and spread on a clean towel. Let cool and blot dry.
- Gently toss the dry potato slices with the melted butter, cornstarch and remaining salt and pepper.
- Beat the egg yolk with the teaspoon of water using a fork. Brush a light layer onto the upper surface of each cod fillet.
- Arrange the potato slices on the brushed surface in staggered, lightly overlapping rows. Cover just the top of each fillet, leaving the sides exposed. Press gently so the slices lie flat, then refrigerate for 15 minutes.
- Before heating the skillet, position each fillet potato-side down on a wide turner, supporting the topping with your clean hand as you invert it. Put it back on the chilled plate potato-side down. Heat the olive oil in a large nonstick skillet over medium heat, then slide the turner fully beneath each fillet and carefully lower it into the oil, still potato-side down. Press very gently for a few seconds to establish contact.
- Cook without moving for 4 to 6 minutes, until the potato crust is golden and releases when gently lifted.
- Slide the turner fully under the crust and carefully flip each fillet. Cook for about 3 to 5 minutes more, until the thickest part reaches 145°F (63°C), checking through the side. If the fish needs longer, reduce the heat and continue cooking until it reaches that temperature. Cooking time depends on fillet thickness.
- Carefully transfer to plates with the potato crust facing up, keeping the fillets intact. Scatter with the chopped parsley, if using, and serve immediately with the lemon wedges.
Notes
- Choose evenly thick fish portions so the potatoes can brown before the fish overcooks.
- Refrigerate leftovers covered and eat within 3 days.
A Golden Crust for a Fish Dinner
Fish and potatoes are a familiar combination, but an overlapping golden topping gives this dinner its own appeal. The cod, browned potatoes and fresh lemon are delicious together without an elaborate sauce.
Other Recipes to Try
- Looking for a spicy fish dinner? Ikan bakar is well worth trying!
- Cajun griddled salmon is a quick dinner with a short ingredient list.
- Try asam pedas with tamarind and chili broth if you want a stew.
- And you can’t go wrong with a basic prawn cocktail!
- Learn how to prepare and serve winkles too.
