Pan-fried Fish With Roasted Potatoes
Roasted potatoes are perhaps one of the easiest winter foods to prepare. Simply cut up the preferred kind of potato, or whatever is on hand, into either small cubes or thin circular slices. Lay the sliced potatoes on a greased cookie sheet on in a glass pan, avoiding overlap. Drizzle oil lightly on top of the potatoes, and sprinkle some spice on top. Then, bake the potatoes in an oven set at 400 degrees Fahrenheit until the potatoes have started to brown.
When serving the potatoes with pan-fried fish, be sure that the oil and spice combinations compliment the oil and spices used to cook the fish. Rubbing wasabi on the potatoes, for example, makes little sense when the fish is being cooked in olive oil with sundried tomatoes and basil.
To prepare the fish, cut a raw piece of fish into strips or cubes. Dip the cubes in raw egg, and then roll in flour or breadcrumbs. Add just enough oil to a skillet to cover the bottom of the skillet, no more than one fourth of an inch deep. Heat the oil until it sizzles when a single drop of water is splashed into it. Do not add more than a drop of water to test the oil. Too much water will lead to hot oil splattering all over the kitchen and the cook.
When the oil is hot, lay the fish in the oil. Do not let the pieces overlap. Cook the fish, turning regularly, until the fish is cooked the desired amount, and a brown crust has formed in the coating. Serve hot.
This can be done with many types of fish, but “steaky” fishes are less likely to fall apart as they cook. Tuna, swordfish, mahi mahi and shark steaks work well for this. When buying shark, be sure to check how it was caught. Sharks are badly overfished, and many species are threatened or endangered. If the shark was caught in a finning operation or is not sustainably sourced, do not buy it.