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Mar 18, 2009 10:31 PM

Potato-crusted salmon

I'm looking for a recipe for salmon with a crust of potato (not potato chips--feh). I had quite a good version at a wedding ten years ago and wish I'd gotten the recipe. If memory serves, the potatoes were grated or julienned. I'm open to other variations.

I've found some recipes on the net but I don't trust them. Anyone know of a reputable cookbook that has a recipe? Better yet, of course, is a recipe you've tried yourself.

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  1. The only potato-crusted salmon that I have had used Hungry Jack potato flakes. It took me a long time to figure that out, and it is really tasty. Dredge in the potato flakes as you would in flour or corn meal.

      1. I think you can use a madolin to get thin slices of the potato. Try slicing in different directions. I think I would try the long way, you will get long ovals. I would wipe my salmon with egg whites and then wrap the filet in the slices of potato. You can start it on the stove and finish it in the oven. Or do the whole thing in the oven.

        1. I've made potato-encrusted cod a couple of times. The most success I had was using thinly sliced potatoes. It's a bit tricky getting the potatoes to stick to the fish. I either used the mandoline or the slicing blade on the food processor (it's been a while so I can't remember). I think drying the fish and the potatoes with paper towels helped, and also getting very thin slices.

          I was thinking about microwaving the potatoes for a couple of minutes to see if they became a little more flexible and wrap more easily. I also thought about trying a little mayo as "glue", but I think having really thin potatoes and drying the fish and potatoes is your best bet.

          I also tried making it with grated potatoes, but had a hard time getting the potatoes to stick to both sides. I ended up serving the fish covered on one side. Still quite good.

          Emeril has a recipe that uses potatoes that have been cut inot long strings on a threader.
          He coats the fish with mustard, and wraps the potato-coated fish in a kitchen towell to help adhere. Sounds like good suggestions, although I don't have a threader.

          Anyway, good luck. It's a really nice combination of taste and texture and worth struggling a little. If you try it and have some success, please post!

          1. Years ago jfood did a potato crustede halibut or bass of some sort. Sliced the potatoes with a v-slicer, fanned them on the fish and used an oval pan with evoo. Then finished in the oven. Careful on the flip out to the plate though.

            He used a red wine sauce of some sort.