Potato Crusted Halibut



6 filets of halibut (6 ounces each)
3 eggs, whisked with ¼ cup water
2 cups of all natural dehydrated potato flakes
¼ cup finely chopped corn flakes
2 pinches of fresh chopped rosemary
2 pinches of fresh chopped thyme
Salt and pepper
½ cup canola oil
Juice of one lemon


Combine potato and corn flakes with the herbs. Season with salt and pepper. Dip fish, flesh side only, into whisked eggs. Place that side into the flake mixture and press gently. In a large skillet, heat the oil over high heat for 30 seconds to a minute. Place the fish, potato crust side down, into the oil. Allow the crust to turn golden brown (about 2-3 minutes), then lower the heat to medium and gently flip the fish. Allow to cook for 2 more minutes, squeeze lemon into pan, but not onto fish, and gently swirl.


Recipe credit…GASCO