If you’re searching for a new twist on classic fried fish, this potato-crusted version might just become your favorite. Imagine flaky white fish wrapped in a golden shell of crispy, seasoned shredded potatoes — it’s the perfect balance of texture and flavor. Unlike traditional batters that can sometimes feel heavy, this potato coating offers crunch without weighing down the fish. It’s a fresh, satisfying way to enjoy seafood any night of the week.
We used cod in this recipe, but any white fish with firm flesh works beautifully — think haddock, grouper, or tilapia. A splash of fresh lemon juice before serving brings it all together with a burst of brightness.
Ingredients for Crispy Potato-Crusted Fish
-
3 large Russet potatoes, shredded (about 900 g)
-
1/4 cup bread crumbs (30 g)
-
1/2 teaspoon dried thyme (1 g)
-
1/2 teaspoon onion powder (1 g)
-
1/2 teaspoon salt (3 g)
-
1/2 teaspoon black pepper (1 g)
-
4 to 6 oz white fish fillets (cod, haddock, etc.), about 1 inch (2.5 cm) thick (110 to 170 g per fillet)
-
3 large eggs
-
1 cup all-purpose flour (120 g)
-
1 cup cooking oil (240 ml)
How to Make Potato-Crusted Fish
-
Preheat your oven to 450°F (230°C). Lightly spray a baking sheet with cooking oil. If using frozen fish, be sure it’s completely thawed first.
-
In a medium-sized bowl, combine shredded potatoes, bread crumbs, thyme, onion powder, salt, and pepper. Toss until well mixed.
-
In a separate bowl, beat the eggs until smooth. Place the flour in another shallow bowl.
-
Heat the oil in a frying pan over medium to medium-high heat.
-
Dredge each piece of fish in the flour, shaking off any excess. Dip into the beaten eggs, allowing any extra to drip off. Press the fish firmly into the potato mixture to create an even crust.
-
Carefully add the crusted fish to the hot oil. Fry until the potatoes are crisp and golden on one side, then flip to cook the other side. Once browned, remove and drain on paper towels.
-
Transfer the browned fish fillets to the prepared baking sheet. Bake for 5 to 8 minutes, or until the fish is fully cooked and flakes easily with a fork.
This potato-crusted fish offers the perfect combination of crispy coating and tender interior — a true upgrade from the everyday breaded fillet. It’s easy enough for a weeknight dinner, yet impressive enough for guests. Pair it with a simple salad, some roasted vegetables, or classic tartar sauce and a lemon wedge for a fresh, satisfying meal that’s as beautiful as it is delicious.
