Power Play Potatoes And Fish

Course : Fish
Serves: 4
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4 fillets fresh Chilean sea bass fillets -- 6-8 oz. each
1/2 cup flour
2 large eggs
4 large russet potatoes
2 tablespoons olive oil
1 teaspoon salt and freshly ground black pepper

Preparation / Directions:

Preheat oven to 400F Butter a 9"x13" baking pan. Rinse off the fillets and pat dry with paper towels. Sprinkle the flour on a plate. Beat the eggs in a shallow bowl. Peel the potatoes. Grate them into a large, clean kitchen towel that can be stained. Roll the potatoes up in the towel and wring to remove moisture. (It is best to do this over the sink.) Divide the potatoes into 4 piles. In a wide skillet, heat the olive oil. Working quickly, dip each fillet first in the flour, then in the egg. Pat half of the potato pile on top and bottom of each fillet. Bring the skillet up to med-high heat. Place the potato-covered fillets in the hot oil. Salt and pepper fillets and brown quickly on each side. When all the fillets are browned, put them in the buttered pan and bake about 10 minutes. or until they are cooked through. do not overcook.

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