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Potato crusted fish topped with golden overlapping potato slices and parsley, served with a lemon wedge on a dark plate.
Victoria Haneveer

Potato Crusted Fish

Cod fillets are topped with overlapping potato slices and pan-fried until golden. Chopped parsley and lemon wedges finish this fish and potato dinner.
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Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 50 minutes
Servings: 2
Course: Main Course
Cuisine: French-Inspired
Ingredients Method Notes

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
To Serve (Optional)
  • 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
 

  1. 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.
  2. 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.
    3. You need only enough to cover the tops with light overlaps; reserve the remaining potato for a different dish.
  3. 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.
  4. Gently toss the dry potato slices with the melted butter, cornstarch and remaining salt and pepper.
    5. Gently separate any slices that stick together.
  5. Beat the egg yolk with the teaspoon of water using a fork. Brush a light layer onto the upper surface of each cod fillet.
    6. You may not need all the egg.
  6. 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.
    7. Try to keep the topping shallow rather than piling slices in the center, for the best presentation and even cooking.
  7. 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.
  8. Cook without moving for 4 to 6 minutes, until the potato crust is golden and releases when gently lifted.
    9. Lower the heat if the potatoes brown too quickly.
  9. 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.
  10. 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.