Fish in Potato "Scales"
I've been making this fish for years, and my guests are always thrilled! I recommend everyone give this tasty recipe a try. Surprise your family and guests!
Cooking method
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Step 1:
Rinse the fish fillets and season them with salt and pepper.
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Step 2:
Slice the potatoes VERY thinly. I use a mandoline slicer. Dip the fish in the beaten egg.
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Step 3:
Arrange the potato rounds on one side of each fillet, overlapping them like fish scales.
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Step 4:
Very carefully lay the fish "scale"-side down in a hot, oiled skillet. If any of the "scales" slip out of place, just nudge them back with a wooden spatula.
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Step 5:
Right there in the pan, layer more potato "scales" over the other side of the fillet. I brush the potatoes with the rest of the beaten egg using my hand, so they hold together better when flipped.
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Step 6:
Once the first side is golden, take a large spatula and gently flip the fish. Fry until golden and crisp. Done!
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Step 7:
Dig into tender fish with a crispy potato crust!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Hot-smoked sea bass - 175 kcal/100g
- Boiled sea bass - 112 kcal/100g
- Fresh sea bass - 117 kcal/100g
- Braised sea bass - 120 kcal/100g
- Fried river perch - 180 kcal/100g
- Baked river perch - 103 kcal/100g
- Poached river perch - 109 kcal/100g
- Fresh river perch - 82 kcal/100g
- Stuffed river perch - 130 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Pepper - 26 kcal/100g
