The Best Potato Crusted Fish for Lent
This quick-cooking Potato Crusted Fish is one of our favorite instant potato recipes and one of the easiest Lent dinner ideas.
Servings: 4 servings
Ingredients
- 1 pound fish fillets (catfish, walleye, whiting, or similar)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup flour
- ¾ cup instant mashed potato flakes
- 2 teaspoons Old Bay seasoning
- ½ cup milk
- 2 eggs, beaten
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 lemon, cut into wedges
- ¼ cup chopped fresh parsley
Instructions
- Preheat oven to 350 degrees F.
- Take your fish out 15 minutes before cooking. Pat the fish fillets dry with paper towels, then sprinkle both sides of each fillet with the salt and black pepper.
- Put flour in a shallow dish. Whisk together milk and egg and place in a second shallow dish. Combine instant potatoes and Old Bay seasoning in a third shallow dish.
- Melt butter and olive oil in a large nonstick skillet over medium-high heat. Add fish and cook for 2 to 3 minutes on each side until golden brown and internal temp is the recommended 145 degrees F. If the outside of the fish is nice and golden brown, but the internal temp isn't quite to 145 degrees F, place the fish on a rimmed baking sheet and in the oven at 350 degrees F for about 3 minutes until done. Don't overcook the fish or it will dry out!
- Like most Lent dinner ideas, it's important to keep the dish simple. The girls love eating this potato crusted fish with some roasted asparagus. But you can choose to pair it with your favorite vegetable side dish.
