Name: Fish in Potato Latke Crust with Horseradish Cream
Yield: Yield: 6 to 8 Servings
Cuisine: United States
Ingredients: 2 pounds flounder, lemon sole, or similar white-fleshed fish fillets, wiped with a damp paper towel and patted dry (if the fillets are not small, cut them into long strips so they will be easier to batter); Horseradish Cream; lemon wedges; 1 teaspoon cider vinegar; 1 tablespoon chopped fresh dill; About ¼ teaspoon freshly ground black pepper; About 1 teaspoon salt; 2 tablespoons matzoh meal or unbleached all-purpose flour; Olive or canola oil, for frying; About 1½ pounds russet (baking) or Yukon gold potatoes, scrubbed or peeled, cut into chunks; 1 medium onion, peeled and quartered; 2 large garlic cloves, coarsely chopped; 2 large eggs; Flour, for dredging

Preparation info

Yield:
6 to 8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

It’s not the potato latke–or even a latke at all–that is required eating on Hanukkah. It is food fried in oil.

Each year, however, brings a new slew of picture books on Tante-something-or-other’s latkes; and for many Jews, especially the children, it’s hard to sever the Hanukkah-latke connection.

But crisp, fried latkes do not a meal make, though many nights they consume all my family’s appetite and my kitchen time as well.

At such times, I dip fish fillets into the