Fried Horseradish Breaded Fish With Mashed Po

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Servings: 4 Difficulty: Intermediate
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Crispy horseradish-crusted fish fillets served over creamy mashed potatoes with chive oil
Fried Horseradish Breaded Fish With Mashed Po recipe image
Fried Horseradish Breaded Fish With Mashed Po recipe image
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Fried Horseradish Breaded Fish With Mashed Po

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 481.6

Description

This hearty dish features firm white fish fillets coated in a spicy horseradish and breadcrumb crust, delivering a satisfying crunch and a pleasant kick of heat. Served atop fluffy, buttery mashed potatoes, it offers a comforting texture contrast that is both elegant and home-style. The addition of fresh chive oil and lightly fried leeks adds a vibrant, aromatic finish. Perfect for a quick weeknight dinner or a special meal, this recipe combines simple ingredients into a flavorful experience. The horseradish cuts through the richness of the fish and potatoes, creating a balanced bite. It is straightforward to prepare with pantry staples and fresh produce, making it an accessible yet impressive option for any occasion. Enjoy the warmth and zesty flavor profile that brings a unique twist to classic fish and chips.

Ingredients

Directions

  1. Dry the fish fillets with paper towels, then sprinkle with salt and pepper and lightly dust with flour.
  2. In a shallow bowl, combine the horseradish and seasoned bread crumbs.
  3. In another shallow bowl, lightly beat the eggs and stir in the water.
  4. Dip one side of each floured fillet first into the egg mixture, then coat thoroughly in the horseradish breadcrumb mixture.
  5. Heat oil in a skillet over medium heat. Fry the fish fillets first on the coated side, then flip and cook on the skin side until golden and cooked through.
  6. For the chive oil, blend 1/4 cup oil with fresh chives until smooth.
  7. Lightly fry the leeks in oil until tender, then drain on a paper towel.
  8. Boil the potatoes in salted water until fork-tender.
  9. Drain the potatoes and spread them on a cookie sheet; bake in a 375&# 194;°F (191ðC) oven for 10 to 15 minutes to dry out slightly.
  10. Mash the dried potatoes, adding butter as needed until creamy and smooth.
  11. Season the mashed potatoes with salt and pepper to taste.
  12. To serve, place a mound of mashed potatoes on a plate, top with the cooked fish fillet, drizzle with chive oil, and garnish with the fried leeks.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 481.6kcal
% Daily Value *
Total Fat 23.0g36%
Saturated Fat 4.3g22%
Cholesterol 143.2mg48%
Sodium 279.1mg12%
Total Carbohydrate 35.1g12%
Dietary Fiber 2.8g12%
Sugars 0.8g
Protein 31.4g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use firm white fish such as cod, haddock, or halibut for best results.

Adjust the amount of horseradish in the breadcrumb mixture based on your preferred heat level.

The potatoes are dried in the oven to achieve a fluffier, less watery mash.

Chive oil can be made ahead and stored in the refrigerator for up to a week.

Ensure the oil is hot enough before frying the fish to achieve a crispy crust.

Keywords: fish, horseradish, mashed potatoes, breaded, fried, chive oil, leek, dinner, seafood, crispy, comfort food, fillet, creamy, spicy, homemade, easy, weeknight, side dish, garnish, classic
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