Potato-Crusted Fish 

This quick and easy dish is a favorite in our house. The first time I made it, we were in the mood for fish tacos, but had no tortillas, so had to improvise with what we had. Most of the recipes I create are like that. I cook seasonally with what is available in our garden, the woods, or lakes and rivers. In this presentation, I served the fish with roasted potatoes and garnished with fresh radish & baby collard greens from our garden. But you can choose your favorite vegetable as a side dish – or throw them on a tortilla and enjoy some fish tacos.

Ingredients: 

1 pound white-fleshed fish fillets
1/4 cup flour
1/4 cup milk
1 egg, beaten
3/4 cup Instant Mashed Potato Flakes
1 teaspoon Old Bay™ seasoning
1 tablespoon each: butter and olive oil
1/4 cup Crema Mexicana
1 tablespoon lime juice
1/8 teaspoon each: salt & pepper

Directions:

1. Put flour in a shallow dish. Combine potato flakes and Old Bay seasoning in another shallow dish. Combine milk and egg in a third shallow dish.
   2. Dredge fish fillets in the flour, then egg/milk, and then potato flakes.
   3. Melt butter and olive oil in a large nonstick skillet over medium-high heat. Add fish and cook for two minutes on each side until golden brown and internal temp is between 135 – 140 degrees.
   4. In a small bowl, combine Crema Mexicana, lime juice, salt & pepper. Divide the Lime Crema on your serving plates. Place fish on top.