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Potato Wrapped Kosher Fish

Want a great refreshing kosher fish recipe?

Source: the kosher foodies by Stephanie Nov. 21, 2011

For the fish

2 fish filets, cut in half
1 large or 2 small russet potatoes
olive oil
salt and pepper, to taste
For the dip:

juice and zest of 1/2 lemon
1 garlic clove, smashed
1/4 cup mayo
salt and pepper, to taste

For the dip:

Mix all ingredients together
For the Fish:

Peel the potato(es) and slice lengthwise. Use a mandolin on the thinnest setting and slice.
Season the fish
Lay the potato slices so they overlap a little bit, like fish scales, until it’s as long and twice as wide as the fish. It helps to do this on top of plastic wrap sprinkled with salt and pepper.
Place the fish on top of the potatoes and use the plastic wrap to help wrap the potato around the fish.
Repeat with all 4 pieces of fish.
Coat a pan with olive oil (or butter!). I used a cast iron here, you can also use non-stick. Carefully unwrap the fish, season, and place them in the hot pan, two at a time.
Let brown for a couple of minutes, when it’s ready, it will easily flip over. Crisp up the other side, and meanwhile the fish will cook through.
Remove from pan and serve immediately.

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