Potato-Crusted Salmon

The delicious crispy potato coating will taste just like (deep fried), but only uses a tablespoon (15 mL) of oil! ...MORE + LESS -

1 lb (500 g) salmon, swordfish or arctic char filets, 3/4- inch (2 cm) thick

1 egg white, slightly beaten

2 tbsp (25 mL) water

1/3 cup (75 mL) Betty Crocker* Homestyle Mashed Potatoes

2 tsp (10 mL) cornstarch

1 tsp (5 mL) paprika

1 tsp (5 mL) lemon pepper

1 tbsp (15 mL) vegetable or olive oil

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1

Remove and discard skin from fish. Cut fish into 4 serving pieces.
2

Mix egg white and water with fork. In another dish, mix dry potatoes, cornstarch, paprika and lemon pepper.
3

Dip just the top sides of fish into egg white mixture, then press into potato mixture.
4

Spray large skillet with non-stick cooking spray. Heat oil in skillet over high heat. Cook fish, potato sides down, in oil 3 minutes.
5

Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.

Tip: Salmon is familiar to most of us, but artic char may be new to you. This delicious firm fleshed fish is related to both the trout and salmon family and tastes like a combination of the two.