PAN-FRIED HAKE WITH DILL POTATO SALAD

Pan-Fried Hake with Dill Potato Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound Yukon Gold potatoes (about 3), thinly sliced
Kosher salt
1/2 cup sour cream
1/4 cup milk
3 tablespoons finely chopped fresh chives
3 tablespoons chopped fresh dill
2 tablespoons white wine vinegar
1 English cucumber, peeled and thinly sliced
Freshly ground pepper
1/4 cup all-purpose flour
2 large eggs
2 tablespoons extra-virgin olive oil
4 6-ounce skinless hake or Pacific cod fillets

Steps:

Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 5 minutes. Drain.
Whisk the sour cream, milk, chives, dill and vinegar in a large bowl. Add the potatoes and cucumber; gently fold to coat. Season with salt and pepper. Set aside.
Mix the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gently whisk the eggs in another medium bowl. Heat the olive oil in a large nonstick skillet over medium-high heat. Dredge the fish in the flour, shaking off the excess, then dip in the eggs. Add to the skillet and cook until golden and cooked through, about 4 minutes per side. Serve with the potato salad.

Nutrition Facts : Calories 420 calorie, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 195 milligrams, Sodium 720 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 35 grams