Breaded fish with mamas potato salad

Ingredients for 4

Cod 800gr

Flour 2dl

Breadcrumbs 4dl

2 eggs

Oil for frying

1,5kg potatoes

1 red onion

1-2dl olive oil

Dill a bunch

Vinegar 4 tbsp

500ml greek yoghurt

2 cloves of garlic

2 lemons

Salt

Pepper

Process

For the potato salad

Wash the potatoes with the skin on and place in a pot, cover with water and bring to a boil. Cook until cooked through and soft. If a knife poked in the middle of the biggest one comes in and out easily it means it’s coked. Drain.

Remove the skin right away while they are hot (I hold a kitchen towel in the hand with the potato on it). Then cut them into 0,5cm thick rings.

Season with salt, pepper, half a bunch of finely chopped dill, olive oil, vinegar and a chopped onion. Mix well.

For the fish

Beat the eggs in a bowl.

Cut the fish into pieces and dry them with a kitchen towel/paper. Salt.

Cover the bottom of the pan with some oil and heat up to a medium heat.

Coat each piece of the fish with flour, dip in to the eggs then coat with the breadcrumbs. Fry until golden brown on both sides. Place on a clean kitchen paper to absorb the excess fat.

For the yoghurt sauce

Place the yoghurt into a muslin cloth and hang in the fridge, over a bowl to catch the liquid, for at least a couple of hours.

Combine the yoghurt with half a bunch of finely chopped dill and garlic.

Serve with lemon wedges!

M