Baked Crispy Fish & Potato Casserole


  • 2 pounds Potatos (peeled, chopped, parboiled) 
  • 2 pounds Fish Fillets 
  • 1 cup Homemade Mayonnaise (room temperature)
  • 1 cup Cheddar Cheese (shredded)
  • 1/4 stick (2 oz) Butter (cut into small cubes)
  • 4 tablespoons Oil (get fancy use something delicious…Olive, Coconut, a little)
  • 8-10 round Butter Crackers (crushed, think Ritz crackers)
  • 1/4 cup sliced Almonds
  • 1 teaspoon Homemade Fish & Poultry Seasoning


    1. Preheat oven to 375 degrees farenheit. In a lightly greased 13×9 pan line bottom of pan with parboiled potatoes.  
    2. Over potatoes evenly place cubes of butter, drizzle 2 tablespoons oil and sprinkle 1/2 teaspoon of F&P Seasoning.
    3. Pour 1/2 cup mayonnaise over all of the potatoes, then sprinkly 1/2 a cup of cheddar cheese over the mayonnaise.
    4. In a single layer place fish fillets on top of the cheese ensuring full coverage of the lower layers.
    5. Pour remaining 1/2 cup of mayonnaise over fish fillets followed by remaining 1/2 cup of cheddar cheese.
    6. In a small bowl mix crackers, almonds and remaining 1/2 teaspoon F&P seasoning until well incorporated. Generously cover the top of the cheese layer with cracker mixture, ensure that it is completely covered. Drizzle remaining oil evenly over the cracker mixture.
    7. Bake uncovered for 30-40 minutes or until crust is golden brown and fish is flaky and potatos are easily pierced with a fork.

    Serve with a simple side salad of fresh spring greens, tomatos, onions & shredded carrots, topped with one of these delicious homemade salad dressings (link coming soon!!)


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