Crispy Pan-Fried Fish Fillet with Creamy Mashed Potatoes

By Muhammad Faizan

Crispy Pan-Fried Fish Fillet with Creamy Mashed Potatoes

This crispy pan-fried fish fillet served with creamy mashed potatoes is the perfect comfort food meal. The fish is light, crispy, and perfectly seasoned, while the mashed potatoes are creamy and rich, making this a simple yet delicious dish.

Ingredients:

For the Fish Fillets:

  • 2-4 fish fillets (such as tilapia, cod, or haddock)

  • 1/2 cup all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon garlic powder (optional)

  • 1/2 teaspoon paprika (optional)

  • 2 tablespoons butter (for frying)

  • 2 tablespoons olive oil (for frying)

For the Creamy Mashed Potatoes:

  • 4 large potatoes (Yukon gold or Russet are best)

  • 1/2 cup heavy cream (or milk for a lighter version)

  • 4 tablespoons butter

  • Salt and pepper to taste

  • Fresh parsley (optional, for garnish)

Full Recipe:

1. Prepare the Fish Fillets:

  • Pat the fish fillets dry with paper towels to remove any moisture. This ensures a crispy crust when frying.

  • In a shallow dish, mix the flour, salt, pepper, garlic powder, and paprika.

  • Dredge the fish fillets in the seasoned flour mixture, coating both sides evenly. Gently shake off any excess flour.

2. Pan-Fry the Fish:

  • Heat the olive oil and butter in a large skillet over medium heat. Once the oil is hot, add the fish fillets to the pan.

  • Cook the fillets for 3-4 minutes on each side, or until golden brown and crispy. The fish should flake easily with a fork when done.

  • Remove the fish from the skillet and place it on a paper towel-lined plate to drain any excess oil.

3. Prepare the Creamy Mashed Potatoes:

  • Peel and chop the potatoes into even-sized chunks. Place them in a large pot and cover with water. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

  • Drain the potatoes and return them to the pot. Add the butter and heavy cream (or milk). Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.

  • For extra creaminess, you can add a little more cream or butter, depending on your preference.

4. Serve:

  • Plate the fish fillets next to a generous serving of creamy mashed potatoes. Garnish the potatoes with a sprinkle of fresh parsley if desired.

Notes:

  • Fish Variety: You can use any white fish fillets such as cod, tilapia, haddock, or even snapper for this recipe. Adjust cooking time depending on the thickness of the fillet.

  • For Extra Crispiness: You can double-dip the fish fillets in the flour mixture for an extra crispy coating.

  • Make It Lighter: Use olive oil instead of butter in the mashed potatoes for a lighter version.

Tips:

  • Frying: Make sure the oil is hot enough before adding the fish. If the oil is too cool, the fish will absorb more oil and become soggy. The fish should sizzle when it hits the pan.

  • Mashed Potatoes: For smooth, lump-free mashed potatoes, you can use a potato masher or a hand mixer. For an extra smooth texture, pass the potatoes through a ricer before mashing.

  • Serving Variations: Serve with a side of sautéed vegetables, steamed broccoli, or a fresh salad for a balanced meal.

Servings:

This recipe serves 2-4 people, depending on portion size.

Nutritional Info (per serving, based on 4 servings):

  • Calories: 400 kcal

  • Carbs: 35g

  • Fat: 20g

  • Protein: 20g

  • Fiber: 3g

Benefits:

  • High in Protein: The fish provides a good source of lean protein, which is essential for muscle repair and overall health.

  • Rich in Healthy Fats: The butter and olive oil provide healthy fats that support heart health and brain function.

  • Comforting: This dish is the perfect comfort meal, offering both crispy and creamy textures that satisfy the craving for hearty foods.

Q&A for Crispy Pan-Fried Fish Fillet with Creamy Mashed Potatoes:

Q: Can I use frozen fish fillets? A: Yes, frozen fish fillets work well. Just make sure to thaw them completely before cooking to ensure even cooking and a crispy texture.

Q: Can I make the mashed potatoes ahead of time? A: Yes, mashed potatoes can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat with a little extra cream or milk to restore the creamy texture.

Q: Can I make this recipe gluten-free? A: Absolutely! Simply replace the all-purpose flour with gluten-free flour or cornmeal to coat the fish for a gluten-free option.

Q: Can I use other seasonings for the fish? A: Yes! You can experiment with different spices like paprika, thyme, or lemon zest for added flavor.

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