Hash Brown-Crusted Fish

Crispy edges and warm, tender flakes inside.

Hash Brown-Crusted Fish

Recipe contributed by Michelle Tam and Fiona Tam Kennedy.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4


Umami Stir-Fry Powder (makes ⅔ cup):

  • ⅔ cup dehydrated chopped green onions
  • 6 ½ tablespoons Diamond Crystal Kosher salt
  • ¼ cup dried shiitake mushroom powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground ginger
  • ½ teaspoon ground white pepper

Hash Brown Fish:

  • 2 teaspoons Umami Stir-Fry Powder, divided
  • 1 pound russet potatoes, peeled
  • ½ cup thinly sliced scallions
  • 4 (5-ounce) skinless sea bass or cod fillets, each about ¾-inch thick (and no thicker than 1 inch)
  • 4 tablespoons avocado oil or ghee, divided
  • 1 lemon, cut into wedges


For the Umami Stir-Fry Powder:

Place all of the ingredients into the mini food processor or spice grinder. Blend to make a fine powder, scraping down the sides occasionally to make sure the dehydrated green onions are totally powderized.

This seasoning salt blend will keep in an airtight container stored in a cool, dry place for up to 6 months.

For the Hash Brown Fish:

Make sure you have some umami stir-fry powder. Then, grate the potatoes with a food processor or using the large holes of a box grater.

Bundle the shredded potatoes in a clean kitchen towel. Then, wring out the potatoes and discard the liquid.

In a large bowl, toss together the potatoes, scallions, and 1 teaspoon of umami stir-fry powder.

Pat the fish dry with paper towels. Sprinkle the other teaspoon of umami stir-fry powder on the fish fillets.

Heat a large cast-iron or non-stick skillet over medium heat, and then add 2 tablespoons of oil to the pan. Add two ⅓-cup mounds of potatoes and flatten them into rectangles approximating the size and shape of your fish fillets.

Smush a fillet on each potato layer and cover each with a thin layer of shredded potatoes. Fry for 5 to 8 minutes or until the bottom layer of potatoes is crisp and golden brown.

Carefully flip the fillet packets over with a fish spatula and cook for 5 to 8 minutes more on the other side.

Once the other potato layer is nicely browned and the center of the fish registers 135ºF on an instant read thermometer, transfer to a plate.

Repeat steps 5 to 11 with the remaining fish and potatoes, and serve with lemon wedges.

Nom Nom Paleo: Let’s Go! copyright © 2021 Michelle Tam & Henry Fong. All rights reserved. Printed in China. No part of this book may be used or reproduced in any manner whatsoever without prior written permission except in the case of reprints in the context of reviews. This book is intended for general informational purposes only, and not as personal medical advice, medical opinion, diagnosis, or treatment. The author and publisher expressly disclaim responsibility for any adverse effects that may result from the use or application of the recipes and information contained in this book. Andrews McMeel Publishing, a division of Andrews McMeel Universal, 1130 Walnut Street, Kansas City, Missouri 64106 andrewsmcmeel.com

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