Lemon Herb Fish with Crispy Oven Fries

You can never have too many American recipes, so give Lemon Herb Fish with Crispy Oven Fries a try. One portion of this dish contains around 36g of protein, 10g of fat, and a total of 398 calories. This pescatarian recipe serves 4 and costs $4.26 per serving. It works well as a main course. 62 people were impressed by this recipe. A mixture of eggs, salt, panko bread crumbs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Taste and Tell Blog. With a spoonacular score of 82%, this dish is excellent. Users who liked this recipe also liked Crispy Oven Fries, Crispy Buffalo Oven Fries, and Herb & Garlic Oven Fries.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 450F.Put the potato sticks in a large bowl of water and cover with hot tap water. Let sit for 10 minutes.Drain the potatoes and spread them on a large kitchen towel. Dry them well. Set a wire rack inside a large baking sheet. Place the potatoes in a large bowl with the oil and toss well. Lay the potatoes out in a single layer on the wire rack. Season with the salt. Bake until they are golden brown and crispy, about 40 minutes.minutes before the potatoes are finished, start the fish. Combine the panko, garlic, parsley, lemon zest, salt and pepper in the bowl of a food processor. Pulse until you have fine crumbs. Pour the crumbs into a wide, shallow bowl.In a separate shallow bowl, lightly whisk the eggs. Dip the fish in the egg mixture, letting excess drip off, then dredge in the breadcrumb mixture. Press the mixture into the fish to coat. Transfer the fish to a plate and repeat with the remaining fish.In a 12-inch nonstick skillet set over medium-high heat, melt tablespoon of butter. Add 2 pieces of the fish and cook until the bottom of the fish is browned and crispy, 3 to 4 minutes. Flip and cook the fish on the second side for 3 minutes more, until browned. Transfer to a warm plate. Melt the remaining tablespoon of butter in the skillet and repeat with the remaining 2 pieces of fish.Serve the fish with the potatoes.

 

Step by step:

1. Preheat the oven to 450F.

2. Put the potato sticks in a large bowl of water and cover with hot tap water.

3. Let sit for 10 minutes.

4. Drain the potatoes and spread them on a large kitchen towel. Dry them well. Set a wire rack inside a large baking sheet.

5. Place the potatoes in a large bowl with the oil and toss well. Lay the potatoes out in a single layer on the wire rack. Season with the salt.

6. Bake until they are golden brown and crispy, about 40 minutes.minutes before the potatoes are finished, start the fish.

7. Combine the panko, garlic, parsley, lemon zest, salt and pepper in the bowl of a food processor. Pulse until you have fine crumbs.

8. Pour the crumbs into a wide, shallow bowl.In a separate shallow bowl, lightly whisk the eggs. Dip the fish in the egg mixture, letting excess drip off, then dredge in the breadcrumb mixture. Press the mixture into the fish to coat.

9. Transfer the fish to a plate and repeat with the remaining fish.In a 12-inch nonstick skillet set over medium-high heat, melt tablespoon of butter.

10. Add 2 pieces of the fish and cook until the bottom of the fish is browned and crispy, 3 to 4 minutes. Flip and cook the fish on the second side for 3 minutes more, until browned.

11. Transfer to a warm plate. Melt the remaining tablespoon of butter in the skillet and repeat with the remaining 2 pieces of fish.

12. Serve the fish with the potatoes.

Nutrition Information:

covered percent of daily need