Polish-Style Crispy White Fish with Dill Potatoes
A simple Baltic-inspired fish dish with delicate flavours, crisp coating and classic Polish comfort.
Ingredients
- 720 g 4 white fish fillets, zander, pike perch, cod or haddock
- 75 g plain flour
- 2 eggs, beaten
- 100 g fine breadcrumbs
- 1 tsp smoked paprika
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 3 tbsp vegetable oil, for frying
For the potatoes
- 800 g new potatoes
- 40 g butter
- 3 tbsp chopped fresh dill
- juice of ½ lemon
- sea salt and black pepper
To serve
- lemon wedges
- extra fresh dill
Instructions
- Cook the potatoes in salted boiling water for 15–18 minutes until tender.
- Drain well, add butter, dill, lemon juice and seasoning, then gently toss together.
- Season the fish fillets and coat first in flour, then in beaten egg, then in breadcrumbs.
- Heat the oil in a large frying pan over medium heat.
- Fry the fish for 4–5 minutes on each side until golden and cooked through.
- Serve immediately with the dill potatoes and lemon wedges.
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Notes
The secret is restraint. Good fish does not need a complicated sauce — just careful cooking and a few ingredients that make it shine.
Nutrition
577
Calories
15G
Fat
7G
Saturates
3G
Sugars
824G
Salt
48G
Protein
70G
Carbs
8G
Fibre
ⓘ UK Government Reference Intakes (RIs).
