Wolffish with potatoes
3 servings
90 minutes
Zubatka with potatoes is a harmonious combination of tender fish and golden slices of baked potatoes. This recipe has roots in European culinary traditions that value simple yet flavorful dishes. Zubatka, known for its firm yet juicy fillet, is first fried to a crispy crust and then baked with potatoes, infusing them with its aromas. Seasonings for the fish and vegetables add depth of flavor, making the dish rich and appetizing. The baked potatoes retain a slight crispness on the outside and softness inside, perfectly complementing the juicy fish fillet. This dish is ideal for a cozy family dinner or a festive feast, offering a taste that is easy to remember and love.
1
Prepare the products.
2
Wash the potatoes thoroughly.
3
Wash the fish, remove all excess.
4
Pour the flour into a bowl and add 2/3 teaspoon of salt.
- Salt: 1 teaspoon
- Wheat flour: 150 g
5
Add fish seasoning to the salted flour.
- Fish seasoning: 1 tablespoon
6
Mix everything well.
7
Slice the potatoes (with skin), place them in a baking dish, and salt with the remaining salt.
- Potato: 6 pieces
- Salt: 1 teaspoon
8
Add seasoning for vegetables.
- Vegetable seasoning: 1 tablespoon
9
Add 50 ml of vegetable oil.
- Vegetable oil: 100 ml
10
Coat the fish in flour on all sides.
- Wolffish (catfish, seawolf): 500 g
- Wheat flour: 150 g
11
Place in the pan and fry on both sides in vegetable oil.
- Vegetable oil: 100 ml
12
Pour the remaining flour from the fish into the potatoes.
- Wheat flour: 150 g
13
Mix the potatoes well.
14
Bake in the oven for 35 minutes at 180 degrees.
15
Place the fish on top of the potatoes and continue baking together for another 10 minutes.
- Wolffish (catfish, seawolf): 500 g
16
After readiness, serve in portions.
