Fried hake and potato salad with dill
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 420, total fat 16 G., saturated fats 6 G., proteins 35 G., carbohydrates 30 G., fiber 2 G., cholesterol 195 mg, sodium 720 mg, sugar 0 G.
Calories 420, total fat 16 G., saturated fats 6 G., proteins 35 G., carbohydrates 30 G., fiber 2 G., cholesterol 195 mg, sodium 720 mg, sugar 0 G.
Tender hake fillet is breaded and fried to a crispy golden brown and served with potato salad in a creamy dressing. Other white fish, such as Pacific cod, can be used in place of hake. Fresh cucumber and dill added to the potato salad add juiciness and a refreshing flavor that perfectly complements the fried fish. This dish is quick to prepare and makes a great healthy midweek dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g potatoes (about 3 pcs.), thinly sliced
- 0.5 cup sour cream
- 1/4 cup milk
- 3 tbsp finely chopped chives
- 3 tbsp chopped fresh dill
- 2 tablespoons white wine vinegar
- 1 English cucumber, peeled and thinly sliced
- 1/4 cup premium flour
- 2 large eggs
- 2 tbsp. l. olive oil
- 4 fillets (170 g each) hake or Pacific cod
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Recipes with similar ingredients: cod, potato, cucumbers, wine vinegar, sour cream, dill
Cooking the dish according to the recipe:
- Place the potatoes in a medium saucepan and cover with water to a depth of 2 cm; season with salt. Bring to a boil, then reduce heat and simmer until tender, about 5 minutes. Drain the potatoes.
- In a large bowl, combine sour cream, milk, chives, dill, and vinegar. Add the potatoes and cucumber; toss gently to coat with the dressing. Season with salt and pepper to taste. Set aside.
- In a medium bowl, combine flour, 0.5 teaspoon salt, and 1/4 teaspoon black pepper. Gently beat the eggs in another medium bowl.
- Heat olive oil in a large nonstick skillet over medium-high heat. Dredge the fish in flour, shaking off any excess, then dip in the eggs. Add to the skillet and fry until golden brown, about 4 minutes per side. Serve with potato salad.
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