Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Hash Brown-Crusted Fish with Grapefruit-Fennel Salad
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 496
- Total Fat
- 23 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 160 milligrams
- Sodium
- 628 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 6 grams
- Sugar
- 12 grams
- Protein
- 40 grams
Potato-crusted flounder, using thawed frozen hash browns, is a clever and satisfying way to bring crisp texture and fried potato flavor to delicate fish. The hash browns form a crunchy, buttery crust that contrasts beautifully with the tender fish fillet beneath, making each bite a balance of richness and lightness. Served alongside a bright grapefruit and fennel salad, the dish gains a refreshing lift—the citrus adds zing, the fennel brings a subtle anise crunch and the arugula offers peppery depth.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 496
- Total Fat
- 23 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 160 milligrams
- Sodium
- 628 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 6 grams
- Sugar
- 12 grams
- Protein
- 40 grams
Ingredients
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Directions
- Whisk together the grapefruit juice, 2 tablespoons olive oil, the vinegar, mustard and a pinch each of salt and pepper in a large bowl. Add the fennel, grapefruit segments and chives; toss.
- Season the fish with salt and pepper. Spread the flour on a plate. Whisk the egg with 2 tablespoons water in a shallow dish; spread the hash browns on another plate and season with salt and pepper. One at a time, dredge each fish fillet on one side in the flour, shaking off any excess, then dip the same side in the egg, shaking off any excess, then press into the hash browns to adhere. Transfer to a large plate in a single layer, hash brown–side up. Press more hash browns on any exposed fish if needed.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 2 fillets, hash brown–side down, and cook until golden brown and crisp, about 4 minutes. Flip and brown the second side until just cooked through, about 2 minutes, adjusting the heat as needed. Remove to a paper towel–lined plate and sprinkle with salt. Add the remaining 2 tablespoons oil to the skillet and repeat with the remaining fillets.
- Add the arugula to the fennel salad and toss; season with salt and pepper. Serve with the fish.
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