Cod Wrapped in Crispy Potatoes

Wrapping the fish in the layer of potatoes can by a little tricky but once you get the hang of it, it is pretty easy. First you need to slice the potatoes very thinly and a mandolin comes in really handy here. Next you need to cook the potatoes in oil until they soften up enough that you can bend them to wrap them around the fish. When you are ready to wrap the fish in the potatoes you want to lay the potatoes out on your working surface in such a way that they overlap each a bit on the sides and interlace on the ends. 

Cod Wrapped in Crispy Potatoes

Cod fillets brushed with a lemon, dill and caper sauce, fried in a wrapping of thinly sliced potatoes until golden brown and nice and crispy.

ingredients

• 1 tablespoon olive oil
• 2 large russet potatoes, peeled and sliced lengthwise, very thinly
• 1/4 cup dill and caper sauce - see below
• 2 (6 ounce) cod fillets, rinsed and pat dry
• 1 tablespoon olive oil

directions

1. Heat the oil in a pan over medium heat.
2. Add the potato slices in batches, cook until tender, about 2 minutes, and set aside on paper towels.
3. Place enough of the potato slices down on your work surface to cover the fish in an overlapping pattern.
4. Spread one tablespoon of the dill and caper sauce over the middle of the potatoes where the fish will lie, top with the fish and another tablespoon of the dill and caper sauce.
5. Fold the potato slices over to completely wrap the fish and inter-weave the ends.
6. Wrap the fish in plastic and let chill in the fridge for an hour.
7. Heat the oil in a pan over medium heat.
8. Add the fish and cook until golden brown, about 4 minutes per side.

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