Great Lakes Whitefish

Try this flavorful recipe from Chef Cynthia Manning and read more about her, too.

Potato Encrusted Whitefish

1/2 lb. frozen hash brown potatoes, thawed
3/4 tsp seasoned salt
1/2 tsp dried dill weed
1/4 tsp black pepper
6 4-oz portions of fresh whitefish fillets
1/2 tsp kosher salt
1/4 c flour
1 egg, beaten with a fork
1 tbsp butter
2 tbsp olive oil

In a bowl, mix thawed hash browns with seasoned salt and pepper.
Sprinkle whitefish fillets with salt. Dip non-skin side in flour then egg and place, dipped side up, on sheet tray. Sprinkle the hash browns over fillets evenly using all of them. Press firmly into fish. Put half of olive oil and butter in large non stick fry pan. Cook half of the fillets, potato side down first for about 3 minutes per side until potatoes are browned and fish is partially cooked. Carefully flip fillets over and cook another 3 minutes or so until cooked through. Do not over cook. Repeat with remaining butter, oil and fillets. Serve hot.

Makes 6 Servings