European Cod and Potato Salad (Przeni Oslic i Krompir Salata)
Try this European Cod and Potato Salad (Przeni Oslic i Krompir Salata) recipe, or contribute your own.
Try this European Cod and Potato Salad (Przeni Oslic i Krompir Salata) recipe, or contribute your own.
- Carbohydrate 5.0494659608825 g
- Cholesterol 67.2 mg
- Fat 33.058629825 g
- Fiber 1.5690994781037 g
- Protein 21.911007046945 g
- Saturated Fat 4.840710362236 g
- Serving Size 1 1 Serving (190g)
- Sodium 78.0412598834167 mg
- Sugar 3.4803664827788 g
- Trans Fat 1.751930064161 g
- Calories 397 calories
Step-by-step
- Peel the potatoes and place in a large pot filled with water. Add eggs and bring to a boil. Eggs will take about 15 minutes after the boiling point to be very hard, so you can take them out at that time and place in a bowl with cool water. Time varies for the potatoes, so check them with a fork every few minutes. When they're soft, but not overly soft, they're ready to be taken out. Place in a bowl with eggs to cool.
- Peel the eggs and cut into thin rounds the thickness of three pennies. Cut the potatoes up the same way. Chop up the onion. Combine all three, add spices, and let it rest for a minute.
- Prepare the vinaigrette by combining all ingredients and stirring. Pour over eggs, potatoes and onion and mix well. Place the salad in the fridge.
- If you bought the whole fish, clean it up by cutting in half perpendicularly, and taking the insides out. Wash the fish, and discard the insides together with the head and tale, but leave the skin on. You should be left with fish fillets. (If you had the fillets to start with you're good to go.)
- Heat oil on high in a deep skillet until it's really hot. Pour flour on a plate evenly.
- Dip each fillet in the flour and place in the skillet. Lower temperature just a little bit. Fry the first side for about 4-5 minutes. Flip and fry another 3-4 minutes. Place on a paper towel to soak up the extra oil.
- Serve with potato salad. For best taste, squeeze more lemon juice over the fish.
Will the oil stay hot enough in a standard ten-inch skillet when batch-frying floured fish? Crowding the pan drops the temperature rapidly, resulting in a soggy crust instead of the crisp exterior required to balance the creamy salad components. Cooking two fillets at a time preserves the necessary thermal mass.
Pescatarian adaptations require substituting the hake with firm white fish like haddock or pollock if availability demands it, maintaining the standard protein structure without altering the cooking time. Dredging the fish in white flour creates a protective barrier that seals in internal moisture while browning within four to five minutes per side over medium-high heat.
Boiling potatoes whole with their skins on prevents waterlogging, ensuring the starches absorb the vinaigrette efficiently rather than dissolving into mush. Slicing both the cooled tubers and hard-boiled eggs to a uniform three-penny thickness guarantees that every forkful contains balanced proportions of fat and starch.
Resting the potato mixture in the refrigerator for thirty minutes allows the yellow onion to mellow while the olive oil and lemon dressing penetrates the dense potato cells. Draining the fried fish thoroughly on paper towels prior to serving prevents excess surface grease from pooling in the bottom of the platter.
