potato crusted bass with balsamic sauce

How To Make potato crusted bass with balsamic sauce

• 1

  Season the bass fillets with salt and set aside. In a small saucepan add 1 tbsp oil and then add the onion and cook until lightly browned. Remove from heat and let cool a bit. stir in the white pepper, egg whites and 1 tbsp cornstarch.
• 2

  Peel the potatoes and grate onto a clean kitchen towel. Press out as mush of the moisture that you can. Stir the potatoes into the egg white mixture. Set aside.
• 3

  Place the remaining cornstarch on a piece of wax paper. Dredge the bass fillets in the cornstarch. Use more cornstarch if needed Place 1/4 cup of potato mixture onto one side of a fillet pressing down firmly. Turn and do the same on the other side. Repeat with remaining fish. Add 2 tbsp of oil to a skillet and get it hot. Carefully place 2 bass fillets in the oil Cook about 10 to 15 minutes only turning once. Place on a warm plate to keep warm. Add the remaining oil and repeat with the other two bass filets.
• 4

  For the sauce. Place the dark brown sugar, balsamic vinegar into a saucepan. Mix the water and 1 tsp. cornstarch Bring to a boil and reduce to a simmer, Simmer about 10 min. Until thicken
• 5

  Serve the sauce with the fish and garnish with green onions
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