A simple and satisfying meal featuring pan-fried fish served with crispy potato cakes, seasoned with salt and a touch of flour for binding. This recipe is seed-oil-free and easy to prepare.
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Boil the potatoes until tender. Drain and let them cool slightly.
Mash the potatoes in a bowl. Add 1 tablespoon of flour, salt, and pepper. Mix well to form a dough. If the mixture is too wet, add a little more flour.
Form the potato mixture into 4 small patties (cakes).
Dust the fish fillets lightly with flour, salt, and pepper.
Heat olive oil or coconut oil in a large skillet over medium heat.
Carefully place the potato cakes in the skillet and cook for about 5-7 minutes per side, or until golden brown and crispy.
Remove the potato cakes from the skillet and set aside.
Add a little more oil to the skillet if needed. Place the fish fillets in the skillet and cook for about 3-4 minutes per side, or until cooked through and flaky.
Serve the pan-fried fish immediately with the potato cakes. Garnish with lemon wedges if desired.