Pan-Fried Hake with Dill Potato Salad

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings

NUTRITION INFO
Ingredients
  • 1 pound Yukon Gold potatoes (about 3), thinly sliced
  • Kosher salt
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 3 tablespoons finely chopped fresh chives
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons white wine vinegar
  • 1 English cucumber, peeled and thinly sliced
  • Freshly ground pepper
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons extra-virgin olive oil
  • 4 6 -ounce skinless hake or Pacific cod fillets
Directions
  • Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 5 minutes. Drain.

  • Whisk the sour cream, milk, chives, dill and vinegar in a large bowl. Add the potatoes and cucumber; gently fold to coat. Season with salt and pepper. Set aside.

  • Mix the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gently whisk the eggs in another medium bowl. Heat the olive oil in a large nonstick skillet over medium-high heat. Dredge the fish in the flour, shaking off the excess, then dip in the eggs. Add to the skillet and cook until golden and cooked through, about 4 minutes per side. Serve with the potato salad.

  • Photograph by Antonis Achilleos


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Portuguese-Style Pan-Fried Hake