The Best Potato Crusted Fish for Lent

This quick-cooking Potato Crusted Fish is one of our favorite instant potato recipes and one of the easiest Lent dinner ideas.

The first time I made potato crusted fish we were actually in the mood for fish tacos, but had no tortillas. We had used the last of them the week before when I made my wife and daughter these Venison Carnitas Tacos.

Potato-Crusted-Fish-for-Lent

If you’re like me, you don’t want to waste time with yet another trip to the grocery store with a kid in tow, so you improvise with what you have. I scoured our pantry for ideas and found a box of instant mashed potatoes leftover from one of my solo backcountry hunting trips.

Most of the recipes I create are like that. I cook seasonally with what is available in our backyard garden, the woods, or lakes and rivers. But when it’s a freezing cold February in North Dakota, sometimes you just gotta go with some fish from the freezer and some instant potatoes in the cupboard.

If you want to use this Potato Crusted Fish recipe when you are looking for Lent dinner ideas, you can choose your favorite vegetable as a side dish to got along with this instant potato recipe – or throw them on a tortilla and enjoy some fish tacos.

Lent Dinner Ideas

During the Lenten season, meat on Fridays isn’t an option for Catholic families. You have the option of packing up the kids and heading to your local church to enjoy a Knights of Columbus fish fry. But if you would rather stay home and make a no-meat-meal at home, you have plenty of fish dinner ideas, or these recipes I created for Exodus 90.

How to Make Potato Crusted Fish

1. Preheat oven to 350 degrees F.

2. Take your fish out 15 minutes before cooking. Pat the fish fillets dry with paper towels, then sprinkle both sides of each fillet with the salt and black pepper.

3. Put flour in a shallow dish. Combine instant potatoes and Old Bay seasoning in another shallow dish. Combine milk and egg in a third shallow dish.

Continue reading the recipe for Potato Crusted Fish from Jeff Benda at “Wild Game and Fish” here.

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