Fried Catfish and Potatoes
- 500 grams small, cooked potatoes
- 4 Tbsps olive oil
- 2 garlic cloves
- 500 grams Catfish (with skin)
- freshly ground peppers
- 2 Tbsps Pastry flour
- 1 Lemon salt
- 8 caperberry
- 2 Tbsps butter
- 2 Tbsps balsamic vinegar
- 1 tsp finely chopped rosemary
Peel potatoes and cut into slices. Cook in a hot non-stick pan in 2 tablespoons of oil on all sides until lightly brown, about 5 minutes. Peel garlic and cut into slices. Add to the potatoes and cook together further 5 minutes until crispy brown.
Rinse the fish, pat dry and cut into bite-size pieces. Season with salt and pepper and sprinkle the skin side with the flour. Cook in another non-stick pan in 2 tablespoons of hot oil on the skin side until golden brown, 3-4 minutes. Turn over, cook until done and take from the heat.
Drain the preserved lemon and cut into small pieces. Drain the capers. Gently swirl the butter with the vinegar, lemon and capers into the potatoes. Gently mix in the fish, garnish with rosemary and serve with salt and pepper.