Bass filets get wrapped in a crust of squeezed-dry russet potato, dipped through thyme-seasoned flour and whisked egg, then pan-fried until the shell turns crisp and golden around the tender fish.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Drain potatoes, squeeze as much excess water from potatoes as possible with cheesecloth. Set aside.
Combine flour, salt, pepper, and thyme in bowl. Set aside.
Combine and whisk eggs in large bowl.
Liberally season filets with salt and pepper.
Dredge fish filet with flour, shaking off excess.
Transfer filets to egg mixture, making sure to coat entire filet.
Press potatoes onto filet, completely coating them.
Heat non-stick sauté pan over medium heat with 1/4-inch canola oil.
Transfer filets to pan and brown on both sides. If filets are thick, transfer browned filets to 375°F oven to finish cooking.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
