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Do you love fish and chips? Then you’re going to love this fish recipe that takes petrale sole filets and pan fries them till its potato and panko crust is golden and crispy! Get your fork ready and add the crispy fish along with the a scoop of the tomato fennel salad and dip it in the creamy tartare sauce and you have yourself the best bite you can imagine!
Table of Contents
Why You’ll Love Potato-Crusted Fried Fish
When I came up with this idea, I wasn’t sure how it would turn out – but wow did it deliver! When I say this recipe hit – that fried crispy potato and panko crusted petrale sole fish dipped into a creamy tartare sauce – it is just SO good. The Tomato Salad is bright and full of flavor. It’s a nice fresh pop to this dish.
Prep like a Pro
Prepping Your Dredging Stations – You are going to have three dredging stations. One will be a mix of seasoned flour, next you will whisk and strain your eggs and milk, and lastly combine your panko with the shredded and well-dried potatoes. Lining them up in this order and it will make coating your fish a breeze.
Prep Your Fish – Pat your sole filets completely dry (this helps the crust stick), then dredge them through each station in order: flour, egg wash, and then panko-potato mix. Really press it in so nothing falls off when frying. Let them rest while you prep the rest.
Tomato Fennel Salad – Quarter the tomatoes, shave the fennel, and slice the scallions—then toss everything together with vinegar, olive oil, and seasoning.
Tartare Sauce – Chop your herbs and cornichons finely, then mix with sour cream, Japanese mayo, and a few pantry staples like Worcestershire and dijon. It’s punchy, herby, and totally made to be dragged through with golden fish.
You’re Ready to Fry – Have your oil hot and shimmering before the fish hits the heave bottom pan. Fry your petrale sole fish filet a few minutes on both sides until your potato and panko crust is a beautiful golden color, then finish this recipe with flaky salt and serve alongside the tomato salad and a generous dollop of tartare.
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🔥Chef Nadia’s Tip🔥
Make sure you get those potatoes super dry! Wrap the potatoes in a clean towel or paper towels and press firmly to remove as much moisture as possible. This will give you a crispy crust and not a soggy one.
Substitutions and Variations
- Substitutions
- Petrale Sole → Swap your fish for any mild, flaky white fish. flounder, cod, haddock, or even tilapia would work great in this recipe. Avoid dry, thick fish.
- Russet Potatoes → You can use yokun gold potatoes in a pinch. Do not use red potatoes or anything waxy because I won’t crisp up the same.
- Japanese Mayo → You can swap this out for regular mayo and add a splash of rice vinegar or lemon juice for brightness.
- Sour Cream → Greek yogurt is a good substitute for this if you’re looking for a little more protein.
- Variations
- The Salad Variation → Not a fennel fan? Try thinly sliced cucumber or radish for the same crunch. You can also toss in some fresh herbs like mint or basil to add more freshness.
- Heat It Up → Like a little kick to your fried fish? Add cayenne to your flour and stir in some chili crisp or hot sauce into your tartare for a spicy kick if that’s your thing.
- Sandwich Mode → Tuck this crispy fish into some brioche buns with the tartare sauce as a topping to turn this bad boy into a delicious sandwich.
The Perfect Pairings
Drink: Prickly Pear Cocktail 🍹 The sweet and botanical notes will be a refreshing complement to this sole filet recipe.
Appetizer: Feta Phyllo Bites 🫶 These are a great starter to this dinner. They have a crispy, delicious outside and creamy, flavorful inside. The pistachios brings in that nutty taste with the sweetness of the honey drizzled on top.
Side: Caesar Potato Salad 🥔 These are tangy, herby, garlicky and so delicious. They will be a great side to this fried fish without overpowering it.
Dessert: Amaretto Peaches 🍑 The perfect ending with warm caramelized peaches with their natural sweetness heightened by the amaretto. Creamy cold ice cream that pairs so well with the peaches and melts in your mouth with each bite.
Drinks
Prickly Pear Cocktail
Appetizers
Feta Phyllo Bites
Holidays
Caesar Potato Salad
Sweets
Amaretto Peaches 🍑
Potato-Crusted Fried Fish: Questions Answered
I like to use a mandoline to slice my fennel. You want that light, crisp texture and this will give you perfect thin slices. It also makes quick work of the fennel.
The vinegar powder adds some tang to the flour dredge without adding liquid. It’s like adding a squeeze of lemon and helps balance the richness of the fried fish.
Sure! It can be made up to two days ahead of time as long as you seal it in an airtight container and store in it in the fridge.
Potato-Crusted Fried Fish
Equipment
- cheese grater
- Mandoline Slicer, or knife
- 3 half sheet baking sheets, or plates
- 2 bowls
- Skillet
Ingredients
Fried Sole Filets
- 4 petrale sole filets
- ¼ cup flour
- 2 tsp vinegar powder
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 eggs
- 1 tbsp milk
- 1¼ cup panko
- 2 medium/large russet potatoes, peeled, shredded with a cheese grater and moisture removed with paper towels
- oil, for frying
Tomato Fennel Salad
- 1 pint flavor bomb tomatoes, quartered
- 2 scallions, green part only, chopped
- 1 fennel bulb, shaved
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- Salt and pepper, to taste
Tartare Sauce
- ¼ cup sour cream
- 2 tbsp japanese mayo
- 4 cornichons, finely chopped + 2 tsp of the brine
- 1½ tbsp dill, fresh, chopped
- 2 tbsp chives, fresh, chopped
- 1½ tbsp parsley, fresh, chopped
- ½ tsp agave syrup
- 2 tsp grainy dijon
- ½ tsp Worcestershire
- Salt and pepper to taste
Instructions
- Pat dry the fish really well.
- On separate plates or small baking sheets, set up your dredging stations:Station 1. Mix the flour, vinegar powder, salt, paprika and garlic powder.Station 2. Whisk the egg with the milk and strain into a plate.Station 3. Mix the panko with the potatoes.
- Dredge the fish in the flour, then the egg and onto the panko. Make sure you press really well on both sides to it all sticks. Let rest for 15 minutes.
- While that rests, mix everything for the salad.
- Mix everything for the sauce.
- Preheat a heavy bottom pan for 2 minutes on medium. Add plenty of olive oil and let it heat until a wooden spoon bubbles.
- Fry the fish on both sides until golden, a couple minutes per side.
- A flaky salt to taste and serve with tomato salad on the side and a healthy helping of at the tartare sauce and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
