Potato Parmesan and Chive Crusted Tilapia

Place the shredded potato in a towel and squeeze as much of the liquid out as you can. Place in a rimmed dish and toss together with the parmesan and the chives. In a second dish, combine the flour, salt and pepper. In a third dish, whisk together the eggs.

Preheat 1 tablespoon oil and 1 tablespoon butter in a large non-stick skillet over medium high heat. When it’s good and hot, dredge the tilapia into the flour mixture (being sure to thoroughly coat it) and shake off excess. Next, dunk into the egg wash. Last, place a thin layer (about 1/4″) of the shredded potato into the hot pan, trying to match the size of the fish fillet as best as possible. Place dredged and egg-washed fish on top of the potato.

Cook for about 4 minutes (it should have a nice golden crust), and then lift fish with a spatula. While holding fish with the spatula, add the remaining butter and oil (if needed). Once it’s good and hot, add another thin layer of the shredded potato mixture to the pan (again matching the size of your fish fillet). Carefully flip the fish onto the new “bed” of shredded potato and allow to finish cooking (about 4-6 minutes depending on fish size).

Once golden on both sides, remove from pan and allow to rest for 2 minutes before serving (allowing the heat to finish the last bit of cooking). Garnish with fresh lemon juice, chives, and parmesan cheese.

Delicious.