Fried fish with baked potatoes and butter

Delicious recipe for fried fish with baked potatoes - A rustic and savory combination

Preparation time: 20 minutes
Baking time: 15 minutes
Total time: 35 minutes
Number of servings: 4

In this recipe, I will guide you step by step to achieve a perfect result: crispy fried fish served alongside baked potatoes with aromatic butter. It is a simple yet exceptionally tasty dish that will impress any lover of traditional food. The preparation begins with the potatoes, which take longer, followed by the fish.

Ingredients:

For fried fish:
- 3 mackerel (or alternatively, two herring)
- 200 g cornmeal
- Salt, to taste
- Oil for frying

For baked potatoes:
- 7 medium potatoes
- 4 tablespoons of butter
- A few green onion tops
- A few sprigs of fresh parsley
- 1 garlic clove
- Salt and pepper, to taste

Preparation of baked potatoes:

1. Boiling the potatoes: Start by placing the whole potatoes in a large pot of salted cold water. Boil for about 15-20 minutes, or until they are slightly soft but not fully cooked. This will help achieve less crumbly baked potatoes.

2. Cooling and peeling: After boiling, remove the potatoes from the water and let them cool slightly. Then, carefully peel them.

3. Preparing the tray: Meanwhile, preheat the oven to 180 degrees Celsius. Grease a tray with butter (about 2 tablespoons) to prevent the potatoes from sticking.

4. Arranging the potatoes: Cut the potatoes into quarters or thick slices and place them in the prepared tray. Sprinkle with salt and pepper to taste.

5. Adding flavors: Chop the green onion, parsley, and garlic slices and sprinkle them evenly over the potatoes. Add the remaining butter cut into cubes on top.

6. Baking: Place the tray in the oven and let it bake for 15 minutes, or until the potatoes turn golden and crispy.

Preparation of the fish:

1. Preparing the fish: Wash the mackerel well under cold running water. Remove all the black strands from inside the fish for a better taste.

2. Cutting and seasoning: Cut the fish into thick slices, about 2-3 cm. Sprinkle salt evenly on each slice to season them.

3. Dredging in cornmeal: Dredge each slice of fish in cornmeal, ensuring it is evenly coated. This will create a crispy crust during frying.

4. Frying the fish: In a large skillet, heat the oil over medium-high heat. When the oil is hot, add the fish slices and fry for 3-4 minutes on each side, or until golden and crispy. Remove them to a paper towel to absorb excess oil.

Serving:

Serve the fried fish hot alongside the baked potatoes with butter, garnished with chopped fresh parsley. A serving of polenta and a garlic sauce will perfectly complement this dish.

Suggestions and variations:

- You can add other spices to the cornmeal, such as paprika or herbs, for extra flavor.
- Experiment with different types of fish, such as sea bream or perch, to vary the recipe.
- If you like vegetables, you can add carrots or zucchini to the tray with potatoes for added color and nutrients.

This main dish is perfect for a family dinner or a special occasion. Enjoy your meal!