Pan Fried Hake With Dill Potato Salad Recipes

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FRIED POTATO SALAD



Fried Potato Salad image

This recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. -Leann Stallard, Dryden, Virginia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings.

Number Of Ingredients 9

8 medium potatoes, peeled and cut into 1/4-inch pieces (about 8 cups)
3 tablespoons applewood seasoning rub
1/2 cup canola oil
1 small onion, finely chopped
1 small green pepper, finely chopped
2 cups Miracle Whip
4 hard-boiled large eggs, chopped
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Sprinkle potatoes with applewood seasoning. In a large skillet, heat oil over medium heat. Add potatoes in batches; cook, stirring frequently, until potatoes are tender, 15-20 minutes. Cool completely. Transfer to a large bowl., Add remaining ingredients; gently toss to coat. Refrigerate until serving.,

Nutrition Facts : Calories 362 calories, Fat 25g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.

TANGY GOAT CHEESE AND DILL POTATO SALAD



Tangy Goat Cheese and Dill Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds diced Yukon gold potatoes
Salt
1/4 cup white wine or 2 tablespoons white wine vinegar
1/2 cup goat cheese crumbles
1 cup yogurt, creme fraiche, or sour cream
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 small clove garlic, finely grated or minced
1/4 cup finely chopped dill
4 scallions, finely chopped, whites and greens
Freshly ground black pepper
2 dill pickles, chopped
4 radishes, thinly sliced

Steps:

  • Cover the potatoes with water and bring to a boil. Salt the water and cook until tender, about 10 minutes.
  • When the potatoes are cooked, return them to the hot pot and douse with a splash of wine or a couple tablespoons of white wine vinegar.
  • In a bowl, whisk together the goat cheese, yogurt, creme fraiche or sour cream, lemon juice, olive oil, and garlic. Toss the potatoes, dill and scallions in the dressing and season with salt and pepper. Garnish the salad with chopped pickles and thinly sliced radishes and serve.

PAN-FRIED HAKE WITH DILL POTATO SALAD



Pan-Fried Hake with Dill Potato Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 pound Yukon Gold potatoes (about 3), thinly sliced
Kosher salt
1/2 cup sour cream
1/4 cup milk
3 tablespoons finely chopped fresh chives
3 tablespoons chopped fresh dill
2 tablespoons white wine vinegar
1 English cucumber, peeled and thinly sliced
Freshly ground pepper
1/4 cup all-purpose flour
2 large eggs
2 tablespoons extra-virgin olive oil
4 6-ounce skinless hake or Pacific cod fillets

Steps:

  • Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 5 minutes. Drain.
  • Whisk the sour cream, milk, chives, dill and vinegar in a large bowl. Add the potatoes and cucumber; gently fold to coat. Season with salt and pepper. Set aside.
  • Mix the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gently whisk the eggs in another medium bowl. Heat the olive oil in a large nonstick skillet over medium-high heat. Dredge the fish in the flour, shaking off the excess, then dip in the eggs. Add to the skillet and cook until golden and cooked through, about 4 minutes per side. Serve with the potato salad.

Nutrition Facts : Calories 420 calorie, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 195 milligrams, Sodium 720 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 35 grams

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