Fish in Potato Latke Crust
For an exciting and different main course on Hanukkah, 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.
4 large baking potatoes, peeled
1 medium onion, peeled
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)
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.
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