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Fried Fish with Potatoes (Cepta Zivs ar Kartupeļiem)

★ ★ ★ ★ ★ (0)
15 min
Prep
20 min
Cook

Ingredients

  • 4 fresh perch or cod fillets, about 180 g (6 oz) each
  • 3 tbsp plain flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp (45 g) butter
  • 1 tbsp sunflower oil
  • 800 g (1.75 lb) small potatoes, peeled
  • 2 tbsp fresh dill, chopped
  • 1 lemon, cut into wedges

Method

  1. Boil the potatoes in salted water for 15-18 minutes until tender; drain and toss with 1 tablespoon of the butter and half the dill.
  2. Season the fish fillets with salt and pepper, then dredge lightly in flour, shaking off any excess.
  3. Heat the remaining butter and oil in a large frying pan over medium-high heat.
  4. Fry the fillets for 3-4 minutes per side until golden and just cooked through.
  5. Serve immediately alongside the buttered potatoes, scattered with the remaining dill and lemon wedges.

Introduction: With a coastline along the Baltic Sea and the Gulf of Riga, Latvia has a deep tradition of simply prepared fried fish, most often featuring perch, cod or herring dredged lightly in flour and pan-fried in butter.

Cultural Background: With a coastline along the Baltic Sea and the Gulf of Riga, Latvia has a deep tradition of simply prepared fried fish, most often featuring perch, cod or herring dredged lightly in flour and pan-fried in butter. Paired with boiled potatoes and dill, it is an everyday dish in coastal towns and fishing communities.

Tips: Pat the fish fillets fully dry before flouring to achieve the crispest golden crust.

Variations: Herring or trout can be substituted depending on availability and season.

Storage: Best eaten fresh; refrigerate leftovers for up to 1 day.

Reheating: Reheat gently in a covered pan over low heat to avoid drying out the fish.

FAQs:

Q: What fish works best for this recipe?

A: Firm white fish such as perch, cod or pike-perch are traditional choices in Latvia.

Q: Can I bake the fish instead of frying?

A: Yes, bake floured fillets at 200°C (400°F) for 12-15 minutes, though the crust will be lighter than pan-frying.

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