White fish in a potato crust
4 servings
40 minutes
White fish in a potato crust is a gourmet dish of European cuisine, where juicy tilapia fillet is wrapped in a crispy potato shell. The cooking technique resembles ancient recipes where fish was baked in a crust to preserve its tenderness and natural flavor. In this version, the potato not only protects the fish but also gives it an appetizing golden hue and rich taste. Combined with the tender fish fillet, the thin potato crust becomes the perfect complement, offering a pleasant contrast of textures. The dish is versatile: it can be served as a standalone treat with light sauces or vegetables and included in festive dinner menus. It delights the eye, warms the heart, and awakens gastronomic admiration.
1
Grate the potatoes on a coarse grater. Squeeze with your hands to remove excess liquid.
- Potato: 4 pieces
2
Add eggs, flour, salt and mix.
- Chicken egg: 2 pieces
- Wheat flour: 2 tablespoons
- Salt: to taste
3
Coat the tilapia fillet in flour on both sides. Press the potato mixture onto the fish from both sides.
- Tilapia fillet: 4 pieces
- Wheat flour: 2 tablespoons
- Potato: 4 pieces
4
Carefully place the fish in the heated oil in the pan. Fry on medium heat.
- Sunflower oil: to taste
5
When one side is browned, flip to the other side, reduce the heat, and fry until cooked.
- Sunflower oil: to taste
