Potato Crusted Whitefish
(Kewadin Casino)


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Ingredients

8 - 10 oz Whitefish fillet
2 Potatoes (peeled)
1 Small peeled onion
2 Eggs
1 tbs Fresh parsley (chopped)
1/8 tsp Salt
pinch White pepper
1/2 cup Flour
1/8 cup Vegetable oil

Instructions

First remove belly fat from the fillet, and then remove the skin. Set aside. In a small mixing bowl grate the potatoes with a box grater and then grate the onion also. Crack the eggs into the potato mix and add the salt, white pepper and parsley. Add 1 tbsp of flour. Mix well. Dredge fish fillet in the remaining flour and then coat the filet with potato mixture.

In a skillet heat the vegetable oil and place the potato coated filet. Allow to brown on one side then carefully flip it over to the other side. Check for doneness. If not totally cooked put it in the oven for 5 or less minutes.
 
 
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