Potato-Crusted Fried Fish
Serves 4
25 mins prep
10 mins cook
15 mins Rest Time - for crust to adhere
50 mins total
Do you love fish and chips? Then you're going to love this! A potato crusted fried fish fish dipped in creamy tartare with a delicious tomato fennel salad on the side!
Fried Sole Filets
Tomato Fennel Salad
Tartare Sauce
Pat dry the fish really well.
On separate plates or small baking sheets, set up your dredging stations:
Station 1. Mix the flour, vinegar powder, salt, paprika and garlic powder.
Station 2. Whisk the egg with the milk and strain into a plate.
Station 3. Mix the panko with the potatoes.
Dredge the fish in the flour, then the egg and onto the panko. Make sure you press really well on both sides to it all sticks. Let rest for 15 minutes.
While that rests, mix everything for the salad.
Mix everything for the sauce.
Preheat a heavy bottom pan for 2 minutes on medium. Add plenty of olive oil and let it heat until a wooden spoon bubbles.
Fry the fish on both sides until golden, a couple minutes per side.
A flaky salt to taste and serve with tomato salad on the side and a healthy helping of at the tartare sauce and that is it!
