L ifestyles /C ulture
‘Latke-Coated’ Fish for Chanukah
it, even if the coating slides off
and you have baked fish with a
sort of latke on its side, that’s
pretty darn good, too.

I made balsamic-glazed
Brussels sprouts with this; I
roasted the Brussels in the
oven and then drizzled them
with the reduced balsamic.

The flavor combo is nice; the
sprouts have a sharp taste that
is mellowed with roasting, and
the sweetness of the balsamic
syrup is a lovely comple-
ment/counterpoint. I tossed a
salad with some carrots, baby
turnips, late-season tomatoes
and mustard vinaigrette, and
Chanukah dinner was on!
F O OD
of the holiday while adding
a bit of creativity and came
I AM FOREVER looking for up with this fish coated with
ways to mix up the traditional crispy shredded potato. It is a
holiday dishes. I want to color bit fussier than most of my fish
more or less inside the lines, recipes, which generally involve
but maybe vary the choice of sautéing some aromatics and
shades or patterns a bit, just to veggies to coat and insulate
keep things interesting.

the fish and baking at a low
That’s how I came up with temperature. But since there
this recipe. I was asked to do a will be just two of us, or three,
column for Chanukah.

tops this year, I was willing to
For us, Chanukah usually get my hands a bit dirtier, so
means a large gathering of to speak.

The dry/wet/dry coating
friends and family, mountains
process for the fish is the right
of latkes, a big salad or some
move, despite
the effort and
interesting vegetable dishes,
dishes involved.

It ensures that
and a sizable slab of animal
the coating
will adhere, and “LATKE-COATED” FISH
protein like brisket, flank steak
that is critical for success.

or turkey. But not this year.

Serves 2
OK, critical is maybe too
I was noodling over how I
could integrate the traditions strong a word because, let’s face I used my current obsession,
lingcod, for this dish, but any
sturdy white fish would work
fine — haddock, cod, tilapia,
Name: House of Kosher Supermarket
halibut, snapper, fluke, et
Width: 3.625 in
cetera, are all excellent choices.

Depth: 5.5 in
And when I say “latke-
Color: Black
“Latke-coated” fish makes for a nice change.
Photos by Keri White
coated,” I’m stretching it a bit.

Comment: JE-FF Program
Ad Number: 00092593
The fish was delicious and the
coating crispy and yummy, but
because I did not use onions,
it didn’t really mimic a latke.

and pepper. Heat the oil in
garlic powder, pepper,
If you want a more latke-ish
an ovenproof skillet over
plus additional salt and
vibe, you could certainly grate
medium-high. While the oil
pepper for the fish and
half an onion into the shredded
heats, dredge the fish in flour,
shredded potatoes
potatoes. Alternatively, try a
then the egg, then the potatoes;
1 egg
quickie hack: Use onion
press the potatoes to adhere,
2 tablespoons canola or
powder in the flour mixture.

and place the coated fish in the
vegetable oil
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And for a bit more aesthetic
hot skillet.

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Grate the potato, then wrap
Cook until the potato
DQGWDNHRXWIRU\RX finely sliced shallots or onions the shredded potato pieces in a coating is starting to brown
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much water as possible. Place carefully flip. (I used 2 spatulas
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salt and pepper.

about 3 minutes.

pound .26+(5$33
In another shallow bowl,
Place the skillet in the oven,
1 medium potato (about the
mix the flour with ¼ teaspoon and bake for about 20 minutes,
size of your fist)
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¼ cup flour (you won’t use it each of salt, pepper and garlic depending on the thickness
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all, but to create enough
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the egg and whisk it with a 1-inch thick.) The coating
mass to coat the surface
should be brown and crispy,
of the fish you need some fork.

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Heat your oven to 375 F.

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Sprinkle the fish with salt and be opaque throughout.

¼ teaspoon each of salt,
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KERI WHITE | JE FOOD COLUMNIST
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DECEMBER 3, 2020
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