- Cooking Time: 30 minutes
- Servings: 4-6
- Preparation Time: 1 hour +
BackstoryWe picked up a bag of snapper from one of our friends the other day. I wanted to do something different than our old standby. Fish is an easy and economical food for us in this town. This coming year we plan to fill our freezer thus I need to expand my fishy recipes. This one is definitely a keeper!
- Fish - any fish would work. Salmon would be good too.
- Seasoning or marinade for the fish
- Russet or other starchy potato - peeled
- Potato Starch
- Italian Panko
- 1 Clove Garlic - pressed
- Seasoning for dry mix
- Cut fish into 2-3 inch x 1/2 - 3/4 inch pieces. Marinade or otherwise season. This can be done the previous day.
- Using a mandolin, CAREFULLY, slice the potatoes. Paper thin is best. Mine doesn't go that thin so I will tell you what I did about that later on. Do not rinse potatoes. The unrinsed starch will help them stay folded on the fish.
- Mix potato starch, panko, garlic clove, and any other seasonings. Set aside.
- Lay down the potatoes like so on a piece of plastic wrap. As mentioned above, my mandolin only goes so thin. To make the slices cooperate I placed them in the microwave for about 45 seconds. They came out flexible but not cooked all the way through and nice and tacky.
- Spread panko and potato starch mixture on the slices.
- Top with a piece of fish.
- Fold the potato around the fish and wrap tightly with the plastic wrap. Continue with the rest of fish.
- Pan fry at medium - medium high heat for 3 minutes on each side, or until the fish is done and the potatoes are browned.
- Place on a bed of rice and top with your favorite sauce.