Goldy's Kitchen Cookbook (2015)
“ice hockey game, only they were wearing Rollerblades. (Ever notice how men never play a game that is “just pretend”? Neither have I, and neither has Goldy.) No matter who’s playing in the Stanley Cup finals, though, this potato and fish dish is a winner.
4 large russet (baking) potatoes 4 Chilean sea bass fillets (6 to 8 ounces each) ½ cup all-purpose flour 2 large eggs 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1. Preheat the oven to 400˚F. Butter a 9 x 13-inch g...lass baking dish.
2. Peel the potatoes and grate them onto a large kitchen towel that can be stained. Roll the potatoes up in the towel and squeeze to remove moisture. (It is best to do this over the sink.) Divide the potatoes into four equal piles.
3. Pat the fillets dry with paper towels. Sprinkle the flour on a plate. Beat the eggs in a shallow bowl.
4. In a large skillet, heat the olive oil. Working quickly, dip each fillet first in the flour, then in the egg. Pat the potato shreds in each potato pile on the top and bottom of each fillet (the equivalent of one grated potato per fillet).MoreLess
4 large russet (baking) potatoes 4 Chilean sea bass fillets (6 to 8 ounces each) ½ cup all-purpose flour 2 large eggs 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1. Preheat the oven to 400˚F. Butter a 9 x 13-inch g...lass baking dish.
2. Peel the potatoes and grate them onto a large kitchen towel that can be stained. Roll the potatoes up in the towel and squeeze to remove moisture. (It is best to do this over the sink.) Divide the potatoes into four equal piles.
3. Pat the fillets dry with paper towels. Sprinkle the flour on a plate. Beat the eggs in a shallow bowl.
4. In a large skillet, heat the olive oil. Working quickly, dip each fillet first in the flour, then in the egg. Pat the potato shreds in each potato pile on the top and bottom of each fillet (the equivalent of one grated potato per fillet).MoreLess
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