Fried Fish with Potatoes
Peel potatoes and cook in salted boiling water, about 25 minutes.
Rinse fish, pat dry and cut into serving pieces, about 80 grams each (approximately 3 ounces each).
Whisk flour with white wine until smooth. Whisk in eggs. The batter should not be too thin. If needed, add slightly less liquid. Let dough rest about 10 minutes.
Season fish with salt and pepper and coat in batter. Fry fish in hot oil until golden-brown, 5-6 minutes. Drain on paper towels.
Toss drained potatoes with melted butter and parsley and season with salt. Divide fish and potatoes among plates and serve garnished with dill.