Idahoan Southwest Fish Filets
Drumroll……..(are your fingers drumming your desktop?) I am happy to announce the first winner of the Idahoan Chasing Supermom Recipe Challenge
!! I was fortunate enough to team up with the awesome people at Idahoan
to seek out great new recipes featuring any one of the amazing Idahoan potato products. The recipes rolled in, and I was thrilled to see so much diversity…Casseroles, breads, latkes…You all came up with some creative and tasty ways to incorporate a great product into your cooking. My family and I had the opportunity to make and taste each of the contest entries! (Rough job huh?) We were in Idahoan heaven for several weeks! After much deliberation, I was able to narrow down my favorites from the set of entries. I am excited to share with you one of the recipes that will receive a runners-up prize!
This recipe was sent in by Denise E. This was her first time using an Idahoan product making her recipe all the more impressive! (I also love that this recipe features my personal favorite flavor of Idahoan potatoes!) Her recipe is for Idahoan Southwest Fish Filets…and I have got to say that this was some of the BEST “fish and chips style” fish I’ve ever made! The batter was so light and tasty…not at all heavy or greasy with just the right amount of southwest flavor..SO very good! I was impressed with the creativity of the dish, and thought that using unprepared Idahoan potatoes to coat fish was an excellent idea. This fish recipe was also super quick to prepare and was a crowd-pleaser! Even my husband who is not a big fan of seafood enjoyed this dish, as did my children! (What a fantastically better alternative to pre-packaged fish sticks! Healthier, tastier, and quick!)
Here is what you’ll need to make this recipe contest winner!
2 Tablespoons prepared yellow mustard
1/2 teaspoon salt
1 1/2 cups Idahoan southwest mashed potato flakes
1/4 cup oil
4 cod fillets
First, mix together the egg, mustard and salt in a pie plate. Mix well.
Next, place the unprepared potatoes onto another pie plate.
Dip each fish filet into the egg mixture.
Next, dip the fish filets into the potatoes.
Heat your oil in a heavy skillet over medium high heat. Fry the fish filets in the oil for 3-4 minutes on each side, or until golden brown.
Drain the fish on a paper towel, and then serve and enjoy! These fish filets are so light and delicious! Having grown up just a few hours from the coast, I’ve eaten at tons of great fish and chips restaurants…and these rival many a great NW restaurant!
YUM! I hope you will try these Idahoan Southwest Fish Filets at home! You will LOVE the mild smoky flavor of the potatoes, and the light crispy batter. Stay tuned….tomorrow I will announce the next runner up, and the big grand prize winner will be announced on Thursday!