Recipes

back to Chanukah

Fish in Potato Latke Crust

For an exciting and different main course on Chanukah, combine protein with starch and enjoy our latke-crusted fish. Garnish with our ginger-spiced applesauce or fancy it up with sour cream and a pinch of caviar.

Ingredients:

4 large baking potatoes, peeled
1 medium onion, peeled
2 eggs
2 garlic cloves
1 tbsp chopped fresh dill, plus more for garnish
1 tsp salt
1/2 tsp black pepper
2 tbsp matzo meal
vegetable oil, for frying
1/2 cup flour
2 pounds tilapia, flounder, sole, or any white fish fillets, cut into strips
lemon wedges. for garnish
sour cream, for garnish
caviar, for garnish (optional)

Procedure:

1. Using a food processor or box grater, coarsely grate the potatoes and the onion. Transfer the mixture to a clean towel and squeeze it well, removing as much moisture as possible. Place mixture in a bowl. Next, add the eggs, garlic, dill, salt, pepper and matzo meal, and mix well.

2. Place 1/8 to 1/4 inch of oil in a skillet and heat to medium-high.

3. Place flour on a plate and dredge the fish in the flour, and then coat on all sides with the latke batter. Slide each piece into the hot oil, a few pieces at a time. Do not crowd the pan. Fry until golden on both sides. Drain on paper towels.

4. Serve with a garnish of dill, lemon slices, a dollop of sour cream, and a small spoonful of caviar, if desired. Alternately, serve with a dollop of ginger-spiced applesauce.

 

Pastry–Sweet & Savory (Manhattan)

Learn savory and sweet applications for the best pies, tarts and quiche ever!

Knowing the right technique and baking skills make the most memorable dishes possible, even for the “non-baker”.

REGISTER NOW!

Teens Baking Camp (Manhattan)

A dream come true for the aspiring young baker!

this class will teach many of the same skills that we cover in our professional baking & pastry arts program.

REGISTER NOW!

STAY CONNECTED

  • Find us in Facebook
  • Follow us in Twitter
  • Browse our Videos
  • Read our Blog