Fried fish with potato wedges

Recipe: Fried Fish with Potato Wedges

Fried fish with potato wedges is a classic dish that will please the whole family. Moist fish is coated in a crispy batter and served with aromatic potato wedges. This dish is simple to prepare, yet always delights guests.

Ingredients

• 4 fish fillets (salmon, tilapia, cod, etc.)
• 1 cup flour
• 2 eggs
• 1 cup breadcrumbs
• 4 large potatoes
• Sunflower oil for frying
• Salt and pepper to taste
• Lemon wedges and herbs for garnish

Instructions

1. Peel and cut the potatoes into wedges. Place them in a pot of water, bring to a boil, and cook until tender (about 10-15 minutes). Then drain the water and let the potatoes cool slightly.
2. In a large bowl, mix flour, salt, and pepper.
3. Beat the eggs in a separate bowl.
4. Dredge each fish fillet in flour, then in eggs, and finally in breadcrumbs to create a crispy coating.
5. Heat vegetable oil in a skillet over medium heat. Fry the fish fillets on both sides until golden and cooked through, about 3-4 minutes per side, depending on the thickness of the fish.
6. While the fish is frying, heat another skillet with vegetable oil and fry the potato wedges until golden.
7. Place the fried potato wedges on paper towels to remove excess oil.
8. Serve the fried fish with potato wedges, garnished with lemon wedges and fresh herbs.

Tips

1. Choose fish with a clean and light texture for better absorption of breadcrumbs and flavors.
2. If the fish is fresh, dredge it in flour before breading to help the coating adhere better.
3. Allow the fish to air dry slightly before frying to achieve a crispier coating.
4. Add a bit of butter to the vegetable oil for frying the fish to enhance its flavor.
5. To reduce calories, use an air fryer for frying the fish.
6. Avoid overcooking the fish to keep it juicy and tender inside.
7. Season the potato wedges with spices or salt before frying for added flavor.
8. Choose potatoes with thin skins to avoid peeling before cooking.
9. Fry the potato wedges in a small amount of oil for a crispy exterior.
10. Garnish the dish with fresh herbs and lemon wedges for aroma and visual appeal.

Common Mistakes when Cooking Fried Fish with Potato Wedges:

• Choosing the wrong fish: Some types of fish may have too many bones or be too fatty for frying. Choose fish with a soft texture and delicate flavor.
• Inadequate preparation of fish: Rinse and pat dry the fish before breading. Moisture on the surface of the fish can interfere with the breading sticking.
• Not using enough oil: Using insufficient oil for frying the fish may cause it to stick to the skillet and lose its crispy coating.
• Overheating the oil: Oil that is too hot can cause the breading to burn, making the dish bitter and inedible.
• Frying for too long: Cook the fish just until done, as overcooking can make it dry and tough.
• Over-salting: Over-salted breading or fish can ruin the dish's flavor. Salt moderately and add more if needed after cooking.
• Using old oil: Old oil can impart an unpleasant taste and smell to the fried fish. Always use fresh vegetable oil.
• Ignoring individual fish characteristics: Different types of fish require different cooking times. Consider the thickness and type of fish to cook it perfectly.
• Finishing fish in the microwave: If the fish was undercooked on the skillet, finishing it in the microwave can make it dry and tasteless.
• Poor spice combinations: Spices and seasonings should complement the fish's flavor, not overpower it. Choose combinations that harmonize with the fish's taste.

Fun Fact:

Fish and potatoes are a popular combination in many cultures. This dish can range from classic English fish and chips to Spanish tapas with fried eggplant and potato wedges.

Now you know how to prepare a delicious and hearty dish - fried fish with crispy potato wedges. This dish is perfect for a family lunch or dinner and always pleases with its taste. Enjoy your fried fish with potato wedges and share this recipe with friends and family!