Monday, 22 March 2010

Potato Flake Fish

It turns out that there are other uses for instant mashed potato. You have the Americans to thank for this, who seem to regularly use potato flakes as a coating for meats. Fish seems to be the most common thing to be coated in this manner, although chicken can be coated as well. There even is a recipe for making bread using wheat flour and potato flakes.

This recipe has given an opportunity for me to use up the remainder of my instant mashed potato from my previous outing, and the two remaining frozen fish fillets from long ago. Execution is almost trivial, involving the coating the fish with flour, followed by egg, and then the potato flakes, preferably combined with some herb mix. The coated fish is then baked for 20 minutes at 190 degrees Celsius for 20 minutes.

It also turns out that if you are going to use potato flakes to coat fish, you would have to combine the potato flakes with something very flavourful - there is a reason why many of the recipes of the Internet specify that the potato flakes are combined with parmesan cheese. The fish does look somewhat pretty to look at however, resembling some sort of poor man's tempura. All said and done, I am most definitely looking forward to coming up with a better tasting recipe for the next blog post.

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