Fish in potato batter

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The combination of fish and potatoes - a classic and very like us, wzrostem potatoes. It's now in stores appeared a lot of new and interesting products, and in the middle and the end of the last century for many it was all unusual. This recipe I took from a wonderful chef, Vladimir Pavlov (of transmission "Banal kitchen Pavlova"). The original recipe uses white fish - cod, but I usually get the salmon. And and so it turns out very tasty. Due to the crust of potatoes, the fish inside remains juicy - then, of course, important not to over-cook and podgadat so that the potato AU gratin came to readiness at the same time willing fish. If you costume that the potatoes ready and the fish are still there - you can bring the dish until ready, placing it in the oven for a few minutes as the original recipe. This dish looks very festive and can be served to guests, and also to eat just for lunch or for dinner :) I usually serve it with Tartar sauce and fresh vegetables. Sometimes, especially in summer, use Zaziki sauce is yogurt-based. Due to the fact that the batter is thick enough - another garnish is not required, the dish and so it turns out quite satisfying.

Ingredients for Fish in potato batter

Step by step instruction of cooking Fish in potato batter

Шаг 1

Fish soak for 20 minutes in an aqueous solution of salt and sugar (1 tbsp of salt and 1 tablespoon of sugar per liter of water). Salt and sugar pull the juice out of the surface layer of the fish and create a sort of crust more dense dehydrated pulp. This keeps the juices inside the fish during cooking. In addition, salt, sugar, have the property to enhance the flavor of dishes. This solution, once inside, enhances the flavor of the fish.

Шаг 2

Prepare the Tartar sauce. Take pickles, cut them on the plate 2 - 3 mm lengthwise, then, each plate in the longitudinal strips (also 2 - 3 mm), and finally straw - across into small cubes

Шаг 3

Finely chop the dill - it goes very well with fish.

Шаг 4

Then mix the cucumbers, dill and capers with mayonnaise. The sauce is ready.

Шаг 5

Peel potatoes and grate on a coarse grater. After that, very much to squeeze the juice by squeezing with your hands over a sieve, and put to the bowl where you will mix with other ingredients. This is a very important step - if not overcome - the batter is "to spread"

Шаг 6

Cut onion into thin half rings and add to potatoes

Шаг 7

Beat eggs into the mixture of potatoes with onions and add the flour

Шаг 8

Mix thoroughly with your hands - making sure to avoid dry flour and separating the onions into individual half-ring

Шаг 9

Heat the frying pan with the addition of large quantities of olive oil for frying. This is important - the batter turns out thick enough and that it is well fried it is necessary to have a depth of about 5 mm. This oil then flows down, when we lay the fish on the supporting plate before serving. Skovordku when warmed up take the portioned piece of fish and ableplanet it with breadcrumbs from all sides. Then spread on a pan. Check that the pan is warmed up enough, threw a small piece of potato - when hissing - the oil is ready.

Шаг 10

Fry the fish until cooked on fairly high heat. You can turn over several times to get a more even roasting. The power of fire will have to pick empirically so that the fish and the breading were ready at the same time. I put on 2/3 the maximum, but of course each stove is different. As the fish is cooked, spread the pieces on a supporting plate lined with paper towels, that will pull the excess oil from the breading.

Шаг 11

Serve with a salad of fresh vegetables. Bon appetit.