Potato Crusted Red Snapper

Here’s a restaurant trick worth stealing: wrap a delicate snapper fillet in a crust of shredded potatoes and pan-fry it into a crisp, golden shell. As the potato cooks, it shatters like the best hash brown while keeping the fish inside moist and steamy.

The mustard is the glue. A brush of whole-grain or Dijon over the seasoned fillet gives the shredded potato something to grip, plus a tangy bite. Wrap the potato around the fish like a little package, crosswise then lengthwise, for full coverage.

The clever finishing touch is wrapping each crusted fillet tightly in a cloth napkin before cooking. That compresses the potato and helps it stick, so the crust stays put in the pan.

Then it’s a simple pan-fry in hot oil, a few minutes a side, until deep golden and crisp. As a bonus, with potato instead of breadcrumbs, it’s naturally gluten-free.

Chef Tips

• Brush the fish with mustard first. It both seasons the fillet and glues the potato in place.
• Wrap the crusted fillets tightly in a cloth napkin to compress the potato so it adheres and holds.
• Don’t rinse the shredded potato. Its starch is what helps it cling and crisp.
• Get the oil properly hot before the fish goes in, so the potato crisps instead of soaking up oil.

Variations

• Use any firm white fish like halibut, cod, or sea bass.
• Add herbs or a little grated Parmesan to the potato for extra flavor.
• Serve with a lemon-butter sauce or a dollop of crème fraîche.