CRISPIEST EVER POTATOES
Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
- Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
- Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.
POTATO FLAKE FISH
Make and share this Potato Flake Fish recipe from Food.com.
Provided by Parsley
Categories Tilapia
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F Lightly grease a 13" x 9" (or larger) baking dish.
- Combine salt, pepper and flour together in a shallow bowl. Set aside.
- In a sperate shallow bowl, combine potato flakes, parmesan cheese, parsley and garlic powder.
- Dip each fish fillet into flour mixture, then dip each into beaten eggs, then coat each with potato flake mixture.
- Arrange in a prepared baking pan.
- Bake, uncovered at 375 until golden and flaky, about 20 minutes.
Nutrition Facts : Calories 256.6, Fat 6.3, SaturatedFat 2.6, Cholesterol 155.2, Sodium 272.1, Carbohydrate 18.8, Fiber 1, Sugar 0.5, Protein 30.7
CRISPY CRUNCHY FISH AND CHIPS
Steps:
- Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
- Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve for another use. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
- In a medium pot heat 3 cups of canola oil to 360 degrees F.
- In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.
- Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
- Serve immediately with chips and Tartar Sauce on the side.
- Combine all ingredients in a small bowl and mix until well blended.
CRUNCHY-COATED WALLEYE
Potato flakes make a golden coating for these fish fillets, which are a breeze to fry on the stovetop. -Sondra Ostheimer, Boscobel, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder. In another bowl, beat the eggs. Dip both sides of fillets in flour mixture and eggs, then coat with potato flakes. , In a large skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with tartar sauce and lemon if desired.
Nutrition Facts : Calories 566 calories, Fat 24g fat (4g saturated fat), Cholesterol 326mg cholesterol, Sodium 508mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 55g protein.
CRISPY BAKED COD
It's a Friday night fish fry - with a twist. This 30 minute cod is baked, not fried, but still has a satisfyingly crispy, crunchy crust. Try baked white potatoes or sweet potatoes, cooked in the microwave to save time, on the side.
Provided by ElizabethKnicely
Categories High Protein
Time 30m
Yield 4 cod fillets, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.
- Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each fillet.
- Transfer baking sheet to oen and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren't sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.
Nutrition Facts : Calories 261.9, Fat 9, SaturatedFat 4.2, Cholesterol 90.3, Sodium 265.8, Carbohydrate 10.7, Fiber 0.9, Sugar 1.1, Protein 32.7
CRISPY HERB FISH WITH PARMESAN POTATOES
This is not only smart in a low-fat, low-cal way, it's also ready in half an hour for busy weeknights. Making you positively brilliant.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Spray foil-covered rimmed baking sheet with cooking spray. Add 1 tsp. basil to coating mix in the shaker bag; shake gently to combine. Use to coat fish as directed on package. Place in prepared pan.
- Bake 20 min. or until fish flakes easily with fork. Meanwhile, cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender.
- Drain potatoes; return to pan. Add milk, grated topping, reduced-fat cream cheese, rosemary and remaining basil; mash until mixture is blended and of desired consistency. Serve with fish.
Nutrition Facts : Calories 360, Fat 6 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
CRUNCHY FISH GOUJONS WITH SKINNY CHIPS
This superhealthy, oven-baked version of fish goujons and chips is sure to be a winner with all ages
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put chips on a baking tray, toss with oil and season. Cook for 20 mins on the top shelf.
- Dip the fish strips in the egg and then the cornflakes. Lay on a rack over a baking tray. Transfer the chips to a lower shelf, then cook the fish above for 15 mins, turning half way, until crisp and golden.
Nutrition Facts : Calories 382 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.3 milligram of sodium
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- Peel the potatoes in small cubes and set aside. Put oil in large nonstick pan preferably over medium heat. When the oil is hot, add potatoes. Once the potatoes starts to turn brown, keep stirring while cooking until all sides are brown. Add salt and pepper. If the pieces are cooking too fast, turn down the heat to allow all of them to cook evenly. Only turn the heat up to make the potatoes crispier. Cooking time may take between 15 to 20 minutes depending on size and type of potatoes. When cooked and crispy, remove from pan and set aside.
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- Add potatoes and onions and peppers to pan and stir. Fry all ingredients together for about 5 minutes. Taste, adjust the seasoning and serve hot with a side of steamed greens.
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- 1 Preheat oven to 220°C. Line two baking trays with non-stick baking paper. Cook potatoes in the microwave with the butter and a sprinkling of dried parsley on high for 8 minutes. Transfer the potatoes to prepared tray, then squash the potatoes with a masher. Combine 2 teaspoons oil and garlic, and drizzle over potatoes. Bake for 20 minutes, or until golden and crisp.
- 2 Meanwhile, combine fennel, the lemon rind and juice, dill, 2 teaspoons olive oil and honey in a bowl. Mix well and season with salt and pepper. Set aside.
- 3 Place the fish on remaining prepared tray. Spray the fish with oil and season. Bake for 7–10 minutes, or until golden and just cooked through.
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