Imagine sinking your fork into a perfectly golden, crispy fish fillet that's light, crunchy, and bursting with flavor, paired with creamy, rustic crushed new potatoes. This isn't just another fish recipe - it's a mouthwatering journey into classic British comfort food that will transform your dinner table into a gourmet experience. Whether you're a seasoned cook or a kitchen novice, this foolproof recipe promises restaurant-quality results that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 pieces of white fish fillets
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 2 eggs
- 1 lb new potatoes
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your fish will bake evenly and achieve a nice crispy texture.
- Begin by preparing the new potatoes. Wash them thoroughly under cold water to remove any dirt. If they are large, you may want to cut them in half to ensure even cooking.
- Place the new potatoes in a large pot, cover them with cold water, and add a generous pinch of salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- While the potatoes are cooking, prepare the fish. Pat the fish fillets dry with paper towels to remove excess moisture. This will help the batter adhere better.
- Set up a breading station: In one shallow dish, place the all-purpose flour and season it with salt and pepper. In a second dish, beat the eggs until well combined. In a third dish, place the breadcrumbs.
- Coat each fish fillet in the flour first, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it with the breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
- Once all the fillets are coated, drizzle a baking sheet with olive oil to prevent sticking and help achieve a golden color. Place the breaded fish fillets on the baking sheet.
- Drizzle a little more olive oil over the top of the fish fillets to enhance the crispiness during baking.
- When the new potatoes are tender, drain them and return them to the pot. You can crush them slightly with a fork or potato masher, but do not overdo it; you want them to remain chunky. Drizzle with olive oil, and season with salt and pepper to taste.
- Place the baking sheet with the fish in the preheated oven and bake for about 20-25 minutes, or until the fish is cooked through and the breadcrumbs are golden brown.
- While the fish is baking, you can keep the crushed new potatoes warm on low heat or in a covered dish.
- Once the fish is done, remove it from the oven and let it rest for a couple of minutes. Serve the baked battered fish alongside the crushed new potatoes, garnished with fresh herbs or a wedge of lemon if desired.
Tips
- Pat your fish fillets completely dry before breading to ensure a crisp, even coating
- Use fresh, high-quality white fish for the best flavor and texture
- Don't skip drizzling olive oil - it helps achieve that gorgeous golden-brown crispiness
- Avoid overcrowding the baking sheet to allow proper air circulation
- Let the fish rest for a couple of minutes after baking to retain moisture
- For extra flavor, try adding herbs like parsley or dill to your breadcrumb mixture
- Choose small, uniform-sized new potatoes for consistent cooking
- Serve immediately for the crispiest texture and most enjoyable meal
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 30g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 180mg
