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Potato-Crusted Salmon

Pan fry fresh salmon with a flavorful crispy potato coating. It tastes like it's deep fried but cooks in 1 tablespoon of oil.

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( 23 Ratings)

23 Ratings

5 Stars 52%

4 Stars 13%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 8 )

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Prep Time 10 min
Total Time 16 min
Servings 4

Ingredients

1: lb salmon, swordfish or arctic char fillets, 3/4 inch thick

1: egg white, slightly beaten

2: tablespoons water

1/3: cup Betty Crocker® Potato Buds® mashed potatoes (dry)

2: teaspoons cornstarch

1: teaspoon paprika

1: teaspoon lemon pepper seasoning

1: teaspoon olive or vegetable oil

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Directions

1 Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix egg white and water with fork. Mix dry potatoes, cornstarch, paprika and lemon-pepper seasoning. Dip just the top sides of fish into egg white mixture, then press into potato mixture.
2 In 12-inch nonstick skillet, heat oil over high heat. Cook fish, potato sides down, in oil 3 minutes. Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.

EXPERT TIPS

Expert Tips

Salmon is familiar to most of us, but artic char may be new to you. Arctic char is related to both trout and salmon and tastes like a combination of the two.

Carefully turn over frying fish so that it falls in the pan away from you. This will send any hot oil away from you instead of toward you.

Are you an herb lover? Add 2 teaspoons dried basil leaves to the potato mixture to make Basil Potato-Crusted Salmon.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 80 ),

% Daily Value

Total Fat: 9 g; 9 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 65 mg; 65 %;
Sodium: 95 mg; 95 %;
Total Carbohydrate: 3 g; 3 %
(Dietary Fiber 0g 0% ),
Protein: 22 g; 22 %

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 2%;
Calcium: 2%;
Iron: 4%;

Exchanges:

3 High-Fat Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 7/12/2008 4:25:26 PM REPORT ABUSE tooki said:

Rating:

This recipe is great! I made a few changes based on the previous reviews. I coated both sides of the fish. I did add some hot pepper flakes to the dry ingeredients. I made sure the pan was only heated to a medium high heat. I reduced the heat to medium low until the the fish was a golden brown. Like I do hash brown potatoes. As it was browning I heated the oven to 350. After I turned the fish I placed the pan in the oven until it also turned a golden brown. This was the best coating I have ever used for fish. The outside was light and crispy and the fish was tender and flakey. I believe temerature control is the answer here.

This reply was: Helpful Inspiring

Posted 5/23/2008 8:22:46 AM REPORT ABUSE shortymcb27 said:

Rating:

This was excellent, the only difference that I did was dipped both sides of the fish in the eggs and seasonings with the potato flakes. My husband and I enjoyed this very much. Thank You Betty Crocker

This reply was: Helpful Inspiring

Posted 5/19/2008 10:33:21 PM REPORT ABUSE nma said:

Rating:

The Salmon was way too fishy, I couldn't taste the Paprika or the salt and I agree with the first reviewer it did make a lot of smoke. Discarded the fish and did not eat it

This reply was: Helpful Inspiring