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Fish in Latke Crust
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Prep Time 20 minutes
Cook Time 15 minutes
Servings
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. This dish is truly indispensable in its "ability" to satisfy various customers; children adore it (fish lovers), as it comes as fish and chips in a single bite, adult members of the family are always eager for more. and as for the guests... Well, judge for yourself!
  2. Ingredients: 2 pounds flounder, lemon sole or similar white fish About 1 1/2 pounds russet(baking) potatoes, peeled and cut into chunks 1 medium onion, peeled and quartered 2 large eggs 2 large garlic cloves, coarsely chopped 1 tea spoon chopped fresh dill 1 tea spoon cider vinegar 1 tea spoon salt, orto taste 1/2 tea spoon black pepper 2 tb.spoon matzo meal or all purpose flour Olive oil or other vegetable oil for frying Accompaniment: horseradish cream, lemon wedges
  3. Directions: In a food processor, using the grating disk, coarsely grate the potatoes together with the onion. Transfer to a strainer and drain well, using your hands to squeeze out all the excess moisture. (Don't wash out the processor) Replace the grating disk with the steel blade. Return the grated mixture to the processor, add the eggs, garlic, dill, vinegar, salt, pepper and matzo meal or flour. (When cooking for children, you may ommit the ingredient they particularly dislike, such as garlic, or vinegar). Process to a smooth batter. Transfer to a large bowl. Heat 1/4 oil in a large heavy skillet, until hot, but not smoking. Spread some flour on a large sheet of wax paper or a plate. Dredge a fillet in the flour, covering it completely and shaking off the excess, then dip it into the latke batter, coating well on both sides, pat with fingers if necessary. Quickly slide it into the hot oil. Repeat, frying a few pieces at a time, and making sure you don't crowd the pan, (ideally you should fry two fillets at a time). Fry until browned on both sides and cooked through, exact time will vary, depending on the thickness of the fish. Drain on paper towels. Best served with fresh vegetables of your choice.
Recipe Notes

Source: Old CookShare. Recipe ID: 1967

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