Fish?!? Oh, no. Didn’t we have fish a few weeks ago??? And salad? With tomatoes….no, no, no. Do I have to eat it?
This is what my 6 years old boy is saying every single time I tell him that we have fish and salad for dinner. And trust me, this is not something that anyone wants to hear before starting to cook dinner after a day at work.
But miracles can happen – or maybe he was really hungry, but last time we had fish, he cleaned the plate. And I think it was a miracle because, although I made some pommes frites (aka chips) to go with the fish, he did not touch them. He ate the fish and the salad. Just to say it again: he ate the fish and the salad – without any complaints. And that my friends, was a miracle.
Enjoy it with a smile! 🙂
- YIELD: 4
- 1 kg potatoes
- 4 * 200 g fish fillets (thick slices)
- 1 can of beer (330 ml) or sparkling water
- 400 g flour
- salt and pepper
- Vegetable oil for frying
Peel the potatoes and cut each potatoes in thin slices.
Check the fish for bones.
In a bowl mix together the flour, salt, pepper and the beer (sparkling water). Make sure that there are no lumps of flour but in the same time do not over mix. The mixture should have the consistency of a pancake batter – it can be adjusted at any point either by adding more flour or more liquid.
If using a fryer, get it to the right temperature according to the manufacturer’s instructions. If you are using the classical pan, heat the oil.
Start with the fish: take the fillets and drop them in the flour mix. Make sure they are well coated. Carefully place them in the pan with the hot oil. Fry them on each side until the flour coat is brown.
Take them out from the pan and place them on a paper towel to absorb the oil.
Continue with the remaining fillets.
Split the potatoes in two batches. Fry them at around 190°C for about 9 minutes per batch.
In case you want to go for the healthier alternative, place the potatoes slices in a tray with salt, pepper and some butter and have them in the oven for about 45 minutes, at 180°C. Make sure you turn them from time to time so they get cooked evenly on all sides.