This is a dinner I make rather often for my family, or at least similar to this one. The fancy baked potato was kind of a flop, though I did think it looked rather cool. I saw the recipe on Facebook, I think, and tried it. A regular baked potato or actually cutting the potato into fries and baking them would have been tastier, and easier in my opinion.
Any kind of whitefish will do, and I’ve done salmon this way, too. Today I had some nice haddock fillets. Simply wash the fillets and pat them dry with paper towel. In a bowl beat a couple whole eggs with pepper, garlic and onion powder, and sometimes I put in a little True Lemon if the fish smells strong.
Heat olive oil or grape seed oil in a large fry pan. Just about 4 Tblsp. Enough to just coat the bottom of the pan.
Dip the fillets in the egg one at a time and lay them carefully in the hot pan. Fry for about 5 min each side or until cooked through and flakes easily. You can’t get any healthier fish than this!
The tartar sauce is super easy too, though not that healthy. I don’t measure anything, it’s all done by taste, but the ingredients are Mayo, Worcestershire sauce, dried dill, lemon juice, finely chopped dill pickle, finely chopped onion (or onion powder). It’s best if it sits in the fridge for a couple of hours to let the flavors meld together.
I will be posting my coleslaw recipes at a later date.
Oh, to make these potatoes. I had to use my very sharp fillet knife. Very carefully slice almost all the way through, thin slices, then drizzle with olive oil and then season. Bake at 425 degrees about 45 min for a good-sized russet. The original recipe has the skin removed, but we all like potato skin, so I left it on.