1 lb. Washington Russet potatoes
1 (6 oz.) Salmon or Halibut fillet
1 cup Seasoned flour*
2 Eggs, whipped
Vegetable oil (as needed)
*Season 1 cup flour with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper; mix well.
1. Precook or parboil potatoes, drain and cool.
2. Peel and shred potatoes. Place in shallow pan.
3. Dredge fish in seasoned flour, then dip in eggs.
4. Place on shredded potatoes and press to coat both sides with shredded potatoes
5. Pan-fry until browned on both sides.
6. Finish in 375º F oven, 10 to 12 minutes, or until fish is cooked.
Season to taste with salt and pepper. Serve with salad or cooked vegetable
