Fish and potato åÔpiesåÕ
- 3-4 (approx. 1 kg) brushed potatoes, roughly chopped
- 2 tablespoons butter, plus more for buttering dishes
- ½ cup milk, plus 1 tablespoon extra
- 1 cup Edam cheese, grated
- ¾ cup breadcrumbs (gluten-free)
- 1 egg, lightly beaten
- 3 white boneless fish fillets, each cut in half
- 2 tablespoons oil, such as grapeseed
- salt and pepper to taste
Preheat oven to 180°C. Prepare six 1 cup ceramic ramekins by placing onto a baking sheet and lightly buttering the inside of each one, set aside.
Place the chopped potatoes into a pot full of salted, cold water and bring to the boil. Boil potatoes until very tender, drain.
Add 2 tablespoons butter, ½ cup milk, and mash thoroughly using a fork or whizz with a Barmix. Add salt and pepper to taste and fold cheese through.
Place the breadcrumbs onto a plate and whisk the egg and milk together in a bowl. Dip the fillets into the egg and milk mixture, and then dredge thoroughly in the breadcrumbs. Place prepared fillets onto a plate.
Bring a non-stick frying pan to medium heat and add the oil. Fry the fish fillets until each side is golden but the fish is not completely cooked through. Place each golden half-fillet into the bottom of each ramekin.
Fill the ramekin with dollops of mash potato and then place into the oven on the baking sheet.
Cook for 10-15 minutes until tops are golden then serve immediately.
- You can use any oven-proof pie dishes, just be sure not to use anything metallic as this will give the fish an awful taste.
- You can use tasty cheese in this recipe. I recently discovered Edam and have fallen in love with it – it has such a lovely flavour and is less fattening than cheddar or tasty cheese.
- Be sure not to over-whizz potatoes if using a Barmix- when you overwork potatoes they can easily become like glue.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.