Directions:
- Combiner buttermilk and hot sauce in a ziplock bag. Add fish filets and refrigerate for 10 minutes .
- Heat oil in a skillet over medium high heat.
- Place potatoes in a bowl and use a pair of scissors to cut potatoes into smaller shreds (about 1/4 inch pieces). Pat with a paper towel to remove any excess water.
- Remove fish from buttermilk allowing excess to drip of and place on a paper towel. Divide half of the potatoes evenly between the fish filets spreading and pressing firmly onto the tops of fish filets. The layer of potatoes should be about 1/4 inch thick.
- Carefully place fish, potato side down, into hot oil. Press remaining potatoes onto the fish filets. Cook 6-8 minutes until the potatoes on the bottom side are brown and crispy, then carefully turn and cook an additional 6-8 minutes until the other side is brown and the fish is cooked through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.82 Kcal (837 kJ) | ||
| Calories from fat | 94.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.53g | 16% | |
|---|---|---|---|
| Cholesterol | 41.36mg | 14% | |
| Sodium | 191.29mg | 8% | |
| Potassium | 356.64mg | 8% | |
| Total Carbs | 14.5g | 5% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 11.56g | 23% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 42mg | 4% | |
| Amount Per 100 g | |||
| Calories | 163.65 Kcal (685 kJ) | ||
| Calories from fat | 77.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 16% | |
|---|---|---|---|
| Cholesterol | 33.87mg | 14% | |
| Sodium | 156.66mg | 8% | |
| Potassium | 292.09mg | 8% | |
| Total Carbs | 11.88g | 5% | |
| Sugars | 0.42g | 2% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 9.47g | 23% | |
| Vitamin C | 3.7mg | 7% | |
| Iron | 0.9mg | 6% | |
| Calcium | 34.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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