Fish in Potato Scales

by Editorial Staff

Appetizing and tasty fish dish baked with potatoes.

Summary

Cook Time	50 minutes
Total Time	50 minutes
Course	Side Dish
Servings (Default: 4)

Ingredients

Fillet of sea fish (pangasius, etc.) – 2 pcs.
Medium potatoes – 4-5 pcs.
Egg yolk – 1 pc.
Mustard (I took Dijon mustard with grains) – 1 teaspoon
Flour for breading – 3 tbsp
Vegetable oil – 2 tbsp
Salt to taste
Pepper to taste
Dry basil – to taste

How to cook fish baked with potatoes:

Instructions

Peel the potatoes and cut into thin slices (up to 2 mm thick). Mix egg yolk with mustard.
Salt, pepper, and roll the fish fillet in flour.
Brush the fillet on one side with a mixture of yolk and mustard.
Place the potato slices on the fish fillet in a shingle pattern and press firmly with a paper towel or napkin. Season the potatoes with a little salt and sprinkle with dry basil.
Preheat a skillet with vegetable oil. Using a spatula, gently but quickly enough put (turn) the fillet with potatoes down into the heated oil. Fry fish in potato scales over medium heat for a few minutes until the potatoes are golden brown. Then carefully turn over and fry the fish for another 2-3 minutes.
Then put the fish and potatoes on a baking sheet with potatoes facing up and cook in an oven preheated to 180 degrees for about 10-15 minutes.
You can prepare a salad of fresh tomatoes with fish and potatoes.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.