This recipe comes from Olly in San Diego, CA. Very inspiring use of potatoes here. Olly writes:
What can I say about this? We got carbs and protein welded together in a half crispy, half tender bump and grind in your mouth. It’s time to cast your rod and catch one of the many fish in the sea. Slather them up with your love potion and show them all the culinary affection you can muster.
Total time: Approximately 35 minutes
Projected cost: $5
Drinking buddy: Beer or a PANTY DROPPING SHANDY
Ingredients (serves 2)
1. 1 tbsp CALIVIRGIN olive oil
2. 1 tbsp mayonnaise
3. 1 dash sea salt
4. 1 dash crushed red PEPPER
5. 2 TILAPIA filets
6. 1/2 Russet potato
7. 1 small handful finely chopped Italian parsley
Mix in a bowl the mayonnaise, Italian parsley, sea salt, and crushed red pepper.
Slather the mayonnaise mixture on top of each filet. Grate the potato down and press that into the fish like a crust, dabbing away excess moisture with a paper towel. Heat up a pan with the olive oil. Press the fish potato side down and cover the pan. Allow the potato to crust and the steam to cook through the fish (approx 5-7 min). Remove from the pan and serve potato side up.