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🍽️ Crispy Pan-Fried Potatoes with Wels Catfish

575 kcal · 30 min · 4 servings

Ingredients

• 500 g small, cooked potatoes
• 4 tbsp olive oil
• 2 garlic cloves
• 500 g wels fillet, ready for cooking (with skin)
• salt
• pepper (from the mill)
• 2 tbsp flour
• 1 salted lemon
• 8 caper berries
• 2 tbsp butter
• 2 tbsp balsamic vinegar
• 1 tsp freshly chopped rosemary

Instructions

1. 1. Peel the potatoes and slice them into thin rounds.
2. 2. Heat 2 tablespoons of oil in a hot non-stick pan.
3. 3. Fry the potato slices for about 5 minutes, turning them until lightly browned on all sides.
4. 4. Peel the garlic cloves and slice them thinly.
5. 5. Add the garlic to the potatoes and fry everything together for another 5 minutes until crispy and brown.
6. 6. Rinse the fish briefly and pat it dry with a kitchen towel.
7. 7. Cut the fish into bite-sized pieces.
8. 8. Season the fish pieces with salt and pepper.
9. 9. Dust only the skin side of the fish pieces with flour.
10. 10. Heat 2 tablespoons of oil in a second non-stick pan.
11. 11. Fry the fish skin-side down for 3 to 4 minutes until golden brown.
12. 12. Turn the fish over once.
13. 13. Remove the pan from the heat and let the fish finish cooking in the residual heat.
14. 14. Drain the salted lemon and cut it into small pieces.
15. 15. Drain the capers as well.
16. 16. Toss the butter with the balsamic vinegar, the lemon pieces, and the capers into the potatoes.
17. 17. Gently fold the fish into the potato mixture.
18. 18. Sprinkle the rosemary on top.
19. 19. Serve the dish, adjusting the seasoning with salt and pepper to taste.

Nutrition per serving

• kcal: 575
• Protein: 24 g · Fett/Fat: 34 g · Carbs: 41 g