| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Jewish |
Fish, Potatoes |
4 |
Servings |
INGREDIENTS
| 4 |
|
Sea bass fillets (chilean); 6-8 oz |
| 1/2 |
c |
Flour |
| 2 |
|
Eggs |
| 4 |
lg |
Russet potatoes |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat oven 400F. Butter a 9x13 baking dish Rinse off the fillets and pat
dry with paper towels. Sprinkle flour on a plate. Beat the eggs in a
shallow bowl. Peel the potatoes. Grate them onto a large, clean kitchen
towel that can be stained. Roll the potatoes up in the towel and wring to
remove moisture. (It is best to do this over the sink.) Divide the potatoes
into four piles. In a wide skillet, heat the olive oil. Working quickly,
dip each fillet first in the flour then in the egg. Pat half of each potato
pile on the top and bottom of each fillet (the equivalent of one potato per
fillet). Bring the skillet up to med-high heat. Place the potato-covered
fillets in the hot oil, salt and pepper them, and brown quickly on each
side. When all the fillets are browned, put them in the buttered pan and
bake about 10 minutes, or until they are cooked through. Do not overcook
the fish.
Recipe by: "The Grilling Season," Diane Mott Davidson
Posted to JEWISH-FOOD digest Volume 98 #022 by
jchavelh@notes.cc.bellcore.com on Jan 11, 1998
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”