July 26
Let's Dish
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- Pan-Fried Fish with Potato Crust [View Recipe]
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Ingredients
- 1.3 pounds fish (defrosted)
- 1 cup potato flakes
- salt & pepper
- 1.5 tablespoons oil (divided)
- 1 tablespoon butter (divided)
- 1 medium lemon (sliced)
Instructions
We start by preheating the oven to <temp val="425"/>. We also preheat our large seasoned cast-iron pan over medium heat and get a parchment covered cookie sheet ready.
We pour the potato flakes into a shallow bowl. We rinse the fish fillets and pat dry with paper towels. We press each fillet into the potato flakes, coating each on both sides. We sprinkle them with salt and pepper and then wash our hands well.
When the pan is hot, we add half of the oil and half of the butter. We place two of the coated fillets into the pan. We cook for a couple of minutes and then carefully flip the fish over with a heat-safe spatula. We continue cooking for a couple of minutes and then remove to the cookie sheet.
We add the remaining oil and butter to the pan. The remaining fillets are cooked in the same manner and, when browned, are placed on the cookie sheet.
We put the fillets in the oven for five minutes until cooked through. We serve with lemon slices and a butter sauce.
- Roasted Asparagus
- Microwave Corn
This is a meal that Grandma would have enjoyed. She passed away a month ago after several years of deteriorating health. It was not entirely unexpected, but still a shock. Our son probably summed it up best when he asked Robin, "...but, who's going to be your Mom now?"
Grandma always liked potatoes (we're lucky enough to have her mashed potato recipe in our cookbook). She also liked our roasted asparagus recipe, so this meal seems appropriate to be our first (almost) entirely homemade meal since she passed.
The kids had gymnastics camp today, so they have appetites, which they use—especially once we serve melted butter for dipping the fish. Only the baby, who is a picky eater at dinner, did not eat.