Pan Fried Fish with Chipolte

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Published

Ingredients

  • 4 fish fillets
  • 100 gms flour
  • cajun seasoning
  • 50 gms butter
  • 50 mls olive oil
  • 2-3 potatoes
  • 1 red pepper
  • 3 tomatoes
  • 2-3 drops tabasco sauce
  • 1 tsp white wine vinegar
  • 1/2 clove garlic, crushed
  • fresh coriander- optional

Preparation

  1. Peel and wash the potatoes, then grate potatoes into a bowl and season with salt and pepper.
  2. Leave to rest for 10 to 15 minutes, this draws the excess water out of the potatoes
  3. Drain off the water, divide the potato into 4 equal parts. with each place in your hands and squeeze out as much water as possible then quickly fry off each portion in the oil and butter. Keep warm in the oven
  4. To make the chipotle- place red pepper in a hot pan with a little oil and turn as sides brown. When all the sides are finished, place in ice cold water and remove skin and seed. Slice the flesh.
  5. Remove the skins and seeds from your tomatoes. To remove skins, place whole in boiling water , count to 10 and the skins should start to peel themselves or be easy to remove. Slice the flesh.
  6. Add sliced tomatoes, peppers along with Tabasco sauce, vinegar, coriander and garlic.
  7. Prepare the fish- add Cajun seasoning to flour and then coat fish. Fry fish in pan used for potatoes.
  8. Serve fish on potato rostie with chipolte to the side