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–+ servings

Potato-Crusted Fried Fish

Do you love fish and chips? Then you're going to love this! A potato crusted fried fish fish dipped in creamy tartare with a delicious tomato fennel salad on the side!
Servings: 4 servings
By: Nadia Aidi
A potato and panko crusted and then pan fried petrale sole filet recipe with a tomato fennel salad, lemon, creamy tartare and fork on the plate next to it.
Prep 25 minutes
Cook 10 minutes
Rest Time - for crust to adhere 15 minutes
Total 50 minutes

Equipment

Ingredients 

Fried Sole Filets

  • 4 petrale sole filets
  • ¼ cup flour
  • 2 tsp vinegar powder
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 eggs
  • 1 tbsp milk
  • 1¼ cup panko
  • 2 medium/large russet potatoes, peeled, shredded with a cheese grater and moisture removed with paper towels
  • oil, for frying

Tomato Fennel Salad

  • 1 pint flavor bomb tomatoes, quartered
  • 2 scallions, green part only, chopped
  • 1 fennel bulb, shaved
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Tartare Sauce

  • ¼ cup sour cream
  • 2 tbsp japanese mayo
  • 4 cornichons, finely chopped + 2 tsp of the brine
  • 1½ tbsp dill, fresh, chopped
  • 2 tbsp chives, fresh, chopped
  • 1½ tbsp parsley, fresh, chopped
  • ½ tsp agave syrup
  • 2 tsp grainy dijon
  • ½ tsp Worcestershire
  • Salt and pepper to taste

Instructions

  • Pat dry the fish really well.
  • On separate plates or small baking sheets, set up your dredging stations:
    Station 1. Mix the flour, vinegar powder, salt, paprika and garlic powder.
    Station 2. Whisk the egg with the milk and strain into a plate.
    Station 3. Mix the panko with the potatoes.
  • Dredge the fish in the flour, then the egg and onto the panko. Make sure you press really well on both sides to it all sticks. Let rest for 15 minutes.
  • While that rests, mix everything for the salad.
  • Mix everything for the sauce.
  • Preheat a heavy bottom pan for 2 minutes on medium. Add plenty of olive oil and let it heat until a wooden spoon bubbles.
  • Fry the fish on both sides until golden, a couple minutes per side.
  • A flaky salt to taste and serve with tomato salad on the side and a healthy helping of at the tartare sauce and that is it!

Nutrition

Calories: 1091kcal, Carbohydrates: 51g, Protein: 123g, Fat: 42g, Saturated Fat: 9g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Cholesterol: 499mg, Sodium: 1921mg, Potassium: 2547mg, Fiber: 6g, Sugar: 9g, Vitamin A: 1687IU, Vitamin C: 45mg, Calcium: 325mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info