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.
Kick Your Culinary Skills Into High Gear
An intensive culinary experience designed for everyone from the frustrated home cook to the budding chef looking to take his or her kitchen prowess to the next level.REGISTER NOW!
Jewish Baking Classics
Bake! Bake! Bake!
Baker extraordinaire Lynn Kutner teaches the classics…babka and rugelach.REGISTER NOW!