Inspired by the famous fish and chips, this recipe promises to get you away from cooking monotony. It involves, as usual, a white fish, filleted and boneless, and pink or white potatoes, but this time I added to my shopping cart 2 large sweet potatoes. It’s just an issue of taste, but the dish will be delicious regardless of the potato variety. The two sauces are mandatory: a parsley flavored yogurt sauce, and a pea and mint one, which compliments the fish nicely.
For the crusted fish you need: approximately 1 kg of filleted white fish (cod, perch, carp), ½ cup of white flour, salt and pepper to taste, 2 whisked eggs, 2 cups of corn flakes, a few tablespoons of frying oil. Cut the fish into smaller pieces and season them with salt and pepper, than crumble the corn flakes (using a rolling pin in a plastic bag, is a quick and efficient method). Heat the oil in a rather large skillet. Dust every piece of fish with flour, then dip them in the eggs and finally in the corn flakes. Fry the fish in the hot oil on both sides until you get a golden crispy crust.
For the baked sweet potatoes you need: 2-3 large sweet potatoes, salt and paper to taste, one teaspoon of paprika (or other spices of your liking), 2 tablespoons of olive oil.
Peel the potatoes and cut them into not very thin and not very thick slices. Put them in a bowl and season them with salt, pepper and the spices you want. Add the oil and mix them until they are covered in spices. Transfer them into a large oven tray and bake them for 20-25 minutes on maximum heat.
For the yogurt sauce, you need: 1 pickled cucumber, a few leaves of parsley, 1 cup of fat yogurt, 1 teaspoon of capers, 2 tablespoons of lemon juice, salt and pepper.
Put all the ingredients in a blender and mix until you obtain a fine sauce.
For the pea sauce, you need: a cup of frozen peas, one small potato, 1 cube of butter, 1 tablespoon of lemon juice, a few leaves of fresh mint, salt and pepper.
Put the peas and the potato cut into small cubes in a pot and cover them with water. Boil them for a few minutes with a pinch of salt, until the peas and the potato have softened, then drain them (save a few tablespoons of the water in which they boiled) and put them in a blender. Add the butter, the lemon, the mint, salt and pepper to taste, and mix everything into a fine purée. Add a few tablespoons of the boiling water if you want a thinner sauce.
Text&Foto: Oana Olguța Iliescu