Potato wrapped Cod

By á-30

Potato wrapped Cod... I came upon this recipe one day while watching Iron Chef America. I decided to duplicate it with a twist (my way). I guess I really liked the idea of making something quite different with the fish. In order to achieve really thin slices of potato that are pliable, you have to use a mandoline slicer. Well, I don't have one of those. And, I guess you could probably use a food processor with the proper blade attachment. But, since I wasn't going to be making too many of them, I decided that my peeler would work just as well. It worked...though I didn't get perfect round slices, I managed to get them very thin. Since you overlap the potato slices around the fish, the imperfections disappear. Just make sure you hold the potato with a dish towel ,when you are slicing them, you don't want the potato to slide from your hand and result in cut fingers. Really, if you have a mandoline slicer, use it.

Ingredients

• You will need: you can play around with the seasoning...
• 2 fish fillets (4-6 oz each),firm like cod, halibut,mahi-mahi
• 1 small potato
• 1 garlic clove, minced
• 2 tsp onion powder
• 2 tsps dill
• 3 TBS olive oil, divided
• salt/pepper to taste

Preparation

Step 1

Directions:
Pat fish dry and cut into strips.
Sprinkle ,salt,pepper,garlic,onion powder and dill. Sprinkle 1 Tbs olive oil over fish and rub so that every part of the fish has seasoning.
Marinate for about 1 hr. Cut potato slices thinly.
Wrap thin slices of potatoes around the fish strip. Overlap the potato slices.In a skillet, add rest of the oil...2 Tbs. and heat on med/high.Fry the fish strips , being careful as you turn them...you want to keep the potato slices on the fish. It might help to use a pair of tongs to turn them. Fry till golden brown and the fish is cooked.