Courtesy of Commander's Palace and Culinary Concierge Magazine.
- 4 large russet potatoes
- 6 (5 to 6 oz.) Louisiana fish fillets, speckled trout, snapper, catfish, flounder
- Salt and pepper to taste
- 1 cup flour
- 2/3 cup milk
- 2 medium eggs
- 1/4 cup vegetable oil
1.) Peel potatoes and cut into a fine shoe string size using a mandoline. They should be about 2 inches long by 1/8 inch wide and 1/16 inch thick. Place in bowl of cold water. Rinse until water runs clear.
2.) Check fish to be free of bones and trim if necessary. Fish is best if it is an even thickness. Season fish and dust in seasoned flour, shake away any excess flour.
3.) Mix milk and eggs together and season. Dip fish in egg wash and set aside.
4.) Drain potatoes, using a clean dishtowel and squeeze any excess water out of potatoes.
5.) Place a thin layer of potatoes on work surface; enough to coat one side of the fish. Place fish on top of potatoes and coat topside of fish. Form potatoes around fish with hands. Repeat with remaining fish.
6.) In a large skillet over high heat, add half the oil and heat for about 2 to 3 minutes or just until starting to smoke.
7.) Using a spatula, pick up fish and gently place in pan.
8.) Add two more pieces and reduce heat to medium high. Fish might stick at first, but don’t move it. As the potatoes cook, the starch will turn to sugar and the fish will come free from the pan.
9.) Using your spatula, form fish by pushing any loose potatoes up against the fish, breaking away any excess potatoes. If potato starts to burn, turn heat down to medium.
10.) Cook for about 5 to 6 minutes or until crust is golden and crisp.
11.) Gently flip. Shape fish again with spatula and break away any loose strings.
12.) Cook 4 to 5 minutes more until golden and crisp.
13.) Flip again and re-crisp opposite side about 30 seconds. Remove and season. Place on a rack to keep warm. Wipe pan and repeat with remaining fish.