Crispy Topped Fish Fillets with Tiny Potatoes.
You can cook Crispy Topped Fish Fillets with Tiny Potatoes using 16 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Crispy Topped Fish Fillets with Tiny Potatoes
- It’s 1 1/2 pounds of fish skinless fish fillets, I used salmon today.
- It’s 2 tablespoons of mayonnaise mixed with 1 teaspoon lemon juice.
- It’s of Crumb Mix. (makes more than you will use, refrigerate or freeze die later use).
- It’s 1 bag of cheddar cheese gold fish crackers.
- It’s 1 can of potato sticks.
- It’s 1 tablespoon of sriracha pepper seasoning.
- It’s 1 tablespoon of black oepper.
- Prepare 1/4 cup of fresh grated Romano jeese.
- It’s 1 tablespoon of Italian seas9ning.
- Prepare 3 of green onions sliced.
- Prepare 4 tablespoons of butter., melted with 1 teaspoon lemon juice added1.
- It’s 10-15 of baby red potatos, boiled in chicken stock until tender.
- Prepare of Sesoning fi forporatoe.
- Prepare 1 tablespoon of melted butter.
- You need 1 of teas[on sriracha salt.
- You need 1/2 teaspoon of granulated garlic.
Crispy Topped Fish Fillets with Tiny Potatoes step by step
- Combine all crumb ingredients in a food processor until corsse crumbs.
- Butter a baking dish large enough to hold fish in one layer, preheat the oven to 400.
- Place fish in le prepared baking dish.
- Brush all over with mayonnaise nuxture, lightly.
- Press on crumb mixtire, drizzle with the melted butter.
- Toss potatos with their seasoning.
- Add to pan with, fish scatter green onions ver fish and potaos.
- Bake until fish is just cooked throgh, about 16 minutes but the time will depend on the thickness of the fish.
- Serve with lemon butter on the side.
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