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Crispy Topped Fish Fillets with Tiny Potatoes
Crispy Topped Fish Fillets with Tiny Potatoes

Before you jump to Crispy Topped Fish Fillets with Tiny Potatoes recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to crispy topped fish fillets with tiny potatoes recipe. To make crispy topped fish fillets with tiny potatoes you only need 16 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Crispy Topped Fish Fillets with Tiny Potatoes:
  1. Use 1 1/2 pounds fish skinless fish fillets, I used salmon today
  2. Prepare 2 tablespoons mayonnaise mixed with 1 teaspoon lemon juice
  3. Take Crumb Mix. (makes more than you will use, refrigerate or freeze die later use)
  4. Get 1 bag cheddar cheese gold fish crackers
  5. Prepare 1 can potato sticks
  6. Provide 1 tablespoon sriracha pepper seasoning
  7. Use 1 tablespoon black oepper
  8. Take 1/4 cup fresh grated Romano jeese
  9. Prepare 1 tablespoon Italian seas9ning
  10. Take 3 green onions sliced
  11. Take 4 tablespoons butter., melted with 1 teaspoon lemon juice added1
  12. You need 10-15 baby red potatos, boiled in chicken stock until tender
  13. Provide Sesoning fi forporatoe
  14. Use 1 tablespoon melted butter
  15. Use 1 teas[on sriracha salt
  16. Provide 1/2 teaspoon granulated garlic
Instructions to make Crispy Topped Fish Fillets with Tiny Potatoes:
  1. Combine all crumb ingredients in a food processor until corsse crumbs
  2. Butter a baking dish large enough to hold fish in one layer, preheat the oven to 400
  3. Place fish in le prepared baking dish
  4. Brush all over with mayonnaise nuxture, lightly
  5. Press on crumb mixtire, drizzle with the melted butter
  6. Toss potatos with their seasoning
  7. Add to pan with, fish scatter green onions ver fish and potaos
  8. Bake until fish is just cooked throgh, about 16 minutes but the time will depend on the thickness of the fish
  9. Serve with lemon butter on the side

There's no need to dredge in flour, dip in egg, and then coat in breading. Tried your recipe for crispy fish and the lemon butter sauce. Most importantly, the seemingly small tips, like dry the fish, then salt and pepper before flour, than cover in flour and shake off the excess, heat the pan first than cook the fish… use a silver pan for the butter so you can see the color, these put you above and beyond other recipe. Combine mustard and mayonnaise in a small bowl. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture.

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