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PrintFRIED FISH WITH CRUNCHY POTATO TOPPING
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Shallow-fry potatoes in hot oil in batches until golden; drain on absorbent paper.
- Sprinkle potatoes lightly with salt, if desired.
- Meanwhile, heat butter and extra oil in pan, add garlic and fish, cook until lightly browned on both sides and tender.
- Sprinkle fish with lemon pepper seasoning and dill, top with potatoes. Serve with creamy dill sauce.
Creamy Dill Sauce:
- Combine creams and garlic in small pan, bring to boil, simmer, uncovered, for 1 minute; whisk in butter and dill.
INGREDIENTS
- 250 grams new baby potatoes, thinly sliced
- Peanut oil for shallow-frying
- 30 grams butter
- 1 tablespoon Peanut oil, extra
- 1 clove garlic, crushed
- 500 grams white fish fillets
- ½ teaspoon lemon pepper seasoning
- 2 teaspoons chopped fresh dill
Creamy Dill Sauce
- 150 ml sour cream
- 50ml cream
- 1 clove garlic, crushed
- 25 grams butter, chopped
- 1 tablespoon chopped fresh dill
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