Crispy Potato-Crusted Salmon


1 lb salmon, swordfish or arctic char fillets, 3/4 inch thick
1 egg white, slightly beaten
2 tablespoons water
1/3 cup Betty Crocker® Potato Buds® mashed potatoes (dry)
2 teaspoons cornstarch
1 teaspoon paprika
1 teaspoon lemon pepper seasoning
1 teaspoon olive or vegetable oil


Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix egg white and water with fork. Mix dry potatoes, cornstarch, paprika and lemon-pepper seasoning. Dip just the top sides of fish into egg white mixture, then press into potato mixture.

In 12-inch nonstick skillet, heat oil over high heat. Cook fish, potato sides down, in oil 3 minutes. Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.

Recipe shared from: