Thaw fish if frozen. Remove fish from fridge and bring to
Pat potatoes dry and mix with leeks.
Heat the oil and butter in a large nonstick skillet until hot.
Spoon 4 small, evenly spaced mounds of the shredded potatoes and leeks, each about 1/3 cup, into the skillet.
Place fish onto each pile of potatoes and cover the fish with the remaining potatoes. Cook over medium-high heat for 6 to 7 minutes.
Flip and repeat for the other side. Cook until golden.
I like to serve with lemon and horseradish.
Heat oven to 400\u00b0.
Flake fish with fork.
Empty soup into bowl.
Soften cream cheese with sour cream and add slowly to soup. In a 1 1/2-quart casserole, arrange alternating layers of crushed potato chips, fish and sour cream mixture.
Bake 20 minutes.
I usually double recipe.
Fillet, bone and skin fish.
Pinhole the bag of
Preheat oven to 400\u00b0F.
Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt. Smear mayonnaise over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to 15 minutes, depending on thickness of fish, until fish flakes easily with a fork.
Simmer fish in water until it flakes
Slice potato with a mandolin to get
Mix eggs and milk together.
Put potato flakes in a separate bowl.
Dip fish into egg and milk mixture, then in potato flakes, salt and pepper.
Put fish in pan and fry until done.
Cut fish into serving-size pieces.
Place milk in a shallow bowl.
In another shallow bowl, combine potato chips, parmesan cheese, thyme, garlic powder, pepper.
Dip fish in milk, then with the potato chip mixture.
Sprinkle a greased 8-inch square baking dish with crumbs; drizzle with butter.
Bake uncovered at 500 degrees for 12-14 minutes or until fish flakes easily with a fork.
Preheat the oven to 375\u00b0F Lightly grease a 13\" x 9\" (or larger) baking dish.
Combine salt, pepper and flour together in a shallow bowl. Set aside.
In a sperate shallow bowl, combine potato flakes, parmesan cheese, parsley and garlic powder.
Dip each fish fillet into flour mixture, then dip each into beaten eggs, then coat each with potato flake mixture.
Arrange in a prepared baking pan.
Bake, uncovered at 375 until golden and flaky, about 20 minutes.
hallow dish; add in the fish fillets then toss to coat
Heat the oil in a frying pan, add the onion and saute for 3-4 mins, stirring. Add the potatoes and carrots and saute for 1-2 mins. Sprinkle the flour over the vegetables and saute for another 1-2 mins then mix in the stock. Cover and simmer for 12-15 mins, stirring occasionally.
Mix the fish and lemon juice together and season. Stir the cream and horseradish into the vegetables and bring to a boil. Lower the fish into the sauce and gently simmer for 4-5 mins until cooked through. Serve.
Combine stock, 2 tbsp oil, tomatoes, onion, garlic and saffron in a large saucepan. Bring to a boil on medium heat. Reduce heat to low and simmer gently for 15 mins, until reduced slightly and fragrant. Add potatoes and rice and simmer for 20 mins, until tender. Season to taste.
Meanwhile, heat 1/4 cup oil in a heavy-bottomed skillet on medium heat. Cook fish, turning, for 4-5 mins, until just opaque.
Ladle soup into bowls. Top with cooked fish and sprinkle with cilantro.
Preheat oven to 400 degrees.
Pour salad dressing in a bowl, then dip each fillet into the dressing, coating both sides.
Arrange in a single layer on a greased cookie sheet.
Crush the potato chips in a large zip-top plastic bag using a rolling pin.
Sprinkle the chips evenly over the fish.
Top with shredded cheese.
Bake at 400 degrees for about 20 minutes, until fish flakes when you test it with a fork.
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
Cook fish, potatoes and carrots in the water for about 15 minutes.
Do not drain.
Put yam/potato and fish into a bowl.
Season with salt and pepper.
Moisten with a little beaten egg.
Form into a long roll on a clean board (2 to 3-inch diameter).
Cut into cakes 1-inch thick.
Dip first into beaten egg or milk, then coat with flour. Fry in hot oil allowing 2 to 3 minutes on each side until golden brown.
Serve with gravy and cooked green vegetables or salad.
Place sweet potato and potato into a large pot and