A visually appealing and texturally exciting Italian fish dish where fish is crisped to perfection, wrapped in potatoes. Recreate this chef-inspired masterpiece at home for a crispy exterior, tender interior, and utterly addictive flavor.
Ingredients
Main Ingredients (4 servings)
- Fish fillets 1 piece (approx. 60g) x 6
- Potatoes 2
- Zucchini 1
- All-purpose flour (to coat)
Seasonings
- Salt (to taste)
- Pepper (to taste)
- Olive oil (generous amount)
Steps
- Grate 2 potatoes using a shredder or a coarse grater. (Key tip: Using a home slicer or grater to finely shred the potatoes will yield better results.)
- Combine the grated potatoes and 1 grated zucchini (coarse grate) in a bowl.
- Add a pinch of salt to the potato and zucchini mixture in the bowl for light seasoning.
- Squeeze out as much moisture as possible from the potatoes and zucchini using paper towels.
- Lightly season 6 fish fillets on both sides with salt and pepper.
- Lightly coat one side of the seasoned fish with all-purpose flour to help the potato adhere.
- Spread a piece of plastic wrap and lightly spread the squeezed potato and zucchini mixture on it.
- Place the fish, flour-coated side down, onto the potato mixture. Use the plastic wrap to fully encase the fish with the potato mixture.
- Heat a generous amount of olive oil in a frying pan over low heat.
- Once the pan is warm, place the potato-wrapped fish into the pan, potato side down. (Key tip: Cook over low heat without disturbing until the coating is golden and fragrant.)
- Once the potato coating is nicely browned, flip the fish.
- Reduce the heat to low after flipping. Cook uncovered over low heat until the fish is cooked through to the center. (Key tip: Do not cover, as this will prevent the potato coating from becoming crispy.)
- Transfer the cooked fish to a serving plate.
- Optionally, serve with peperonata, sour cream, or herb-infused whipped cream.
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