Fish in a potato coat
4 servings
30 minutes
Fish in a potato coat is a cozy and aromatic dish of European cuisine, captivating with its crispy potato topping and the tender taste of cod. The history of this recipe traces back to traditional methods of cooking fish with accessible and simple ingredients. The potato 'coat' not only creates an appetizing golden crust but also retains the fish's juiciness, making it soft and delicate. This dish is perfect for family dinners or festive gatherings, and its simplicity makes it accessible to everyone. Served hot with fresh vegetables or a light sauce that enhances its harmonious flavor, this fish combines simplicity and sophistication in one dish that captivates from the first bite.
1
Rinse the fillet with water, cut into portion pieces, the pieces should not be too thick, 1–1.5 cm
- Cod fillet: 600 g
2
Salt and pepper the fish, slightly under-salting.
- Salt: to taste
- Ground black pepper: to taste
3
Peel the potatoes, grate them on a coarse grater, and squeeze out excess moisture through a sieve.
- Potato: 4 pieces
4
Add raw eggs, flour, and salt to the grated potatoes and mix thoroughly.
- Chicken egg: 2 pieces
- Wheat flour: 2 tablespoons
- Salt: to taste
5
Heat vegetable oil in a pan.
- Vegetable oil: 1 tablespoon
6
Coat the fillet pieces in flour, then carefully wrap them in the potato mixture and place them in a hot pan.
- Wheat flour: 2 tablespoons
- Cod fillet: 600 g
- Potato: 4 pieces
7
Fry over medium heat, when a crust forms on one side, carefully flip it, reduce the heat, cover with a lid and fry until cooked.
