Description
Crispy fish schnitzel served atop creamy mashed potatoes, a comforting and indulgent dish perfect for any occasion.
Ingredients
- 4 fish fillets (cod or sea bass)
- 1 ½ cups breadcrumbs
- 1 ½ cups panko breadcrumbs
- 2 tablespoons sesame seeds
- 4 large eggs
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 4 garlic cloves (finely grated)
- 7 medium gold potatoes (peeled and quartered)
- 4 tablespoons unsalted butter
- ¾ cup whole milk (warmed)
- Kosher salt (to taste)
- Chives (chopped, for garnish)
- Neutral oil (for frying)
Instructions
- Bring a large pot of salted water to a boil.
- Add the quartered potatoes and cook until fork-tender, about 20 minutes. Drain well.
- Whisk together eggs, mayonnaise, mustard, and grated garlic in a medium bowl until smooth.
- Combine breadcrumbs, panko, sesame seeds, and a pinch of salt in a separate shallow dish.
- Pat the fish fillets dry and season lightly with salt. Dip each fillet into the egg batter, allowing excess to drip off, then press into the breadcrumb mixture to coat evenly.
- Heat ½ inch of oil in a large skillet over medium heat. Fry the fish in batches until golden brown and crisp, about 3–4 minutes per side. Transfer to a wire rack to drain.
- Pass the cooked potatoes through a ricer or mash with a potato masher until smooth. Stir in the butter until melted, then gradually add the warm milk. Season generously with salt and stir until creamy.
- Divide the mashed potatoes among plates and top each portion with a schnitzel. Garnish with chives and serve immediately.
Notes
For extra crunch, consider double-dipping your fish fillets in the egg and breadcrumbs for a thicker coating.
