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Ingredients Jump to Instructions ↓

  1. 4 Striped bass fillets - (6 to 8 oz)

  2. 1 cup 62g / 2 1/5oz Salt-and-pepper seasoned flour

  3. 2 cups 474ml Grated skin-on red potato Salt - to taste Freshly-ground black pepper - to taste

  4. 1 Egg - lightly beaten (large)

  5. 3 tablespoons 45ml Vegetable oil

  6. 1/4 cup 59ml Chicken stock

  7. 1/2 cup 118ml Dry white wine

  8. 2 Green onions - minced

  9. 1 Lemon - juice only

  10. 3 tablespoons 45ml Chilled butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Dust fish with seasoned flour. Add some salt and pepper and the egg to the shredded potatoes and mix well. Press a 1/2-inch layer of potatoes onto the top of each fillet. Heat oil in a large non-stick skillet over medium-high heat. Carefully place the fillets, potato-side down, into the hot oil. Cook for 3 to 4 minutes or until medium-brown. Carefully flip fillets over and add remaining ingredients except butter to pan. Cook for another 3 to 4 minutes or until fish is just cooked. Transfer fish to plates and increase heat in pan to high. Reduce liquid in pan to a few tablespoons, remove pan from heat and whisk in chilled butter until melted. To serve, drizzle sauce over fish. This recipe yields 4 servings.

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