I call this recipe hash brown fish because the fillets look like hash browns when they’re done.  After seeing various versions of this recipe numerous times, I finally decided to give it a try and was pleased with the results.

            I wouldn’t recommend this recipe for walleye, perch or any fish with a delicate flavor because the breading simply overpowers the fish.  But it is good with northern pike and I suspect it would work with catfish as well.

            To prepare, season the skinless fillets with salt and fresh-ground black pepper.  Next, dust the fillets in flour, then dip in an egg wash (two or three eggs beaten with a couple tablespoons of milk), and finally into a bowl with instant mashed potato flakes. Coat both sides thoroughly.

            Finally, fry the fish in vegetable oil until crispy on both sides.

            It’s that simple.

             Hash brown fish are best served with a good butter sauce, and for this dish I like a mustard-dill sauce.

            To prepare the sauce, combine in a stainless steel saucepan:

            1 shallot, finely chopped

            1/2 cup white wine

            When the wine has reduced to almost nothing, add:

            1/2 cup heavy cream

            Allow the cream to reduce over medium heat until a whisk dragged across the surface of the saucepan leaves a “trail” through the cream.  The reduction will take only a few minutes.

            Turn off the burner and whisk vigorously while you incorporate a stick or two (depending on how much sauce you want) of cold unsalted butter, a couple ounces at a time.

            If the pan cools too much for the butter to melt, turn the burner to its lowest setting just long enough to reheat the pan. Too much heat will cause the sauce to “break”.

            When the butter has incorporated, strain the sauce to remove the shallots, then stir in Dijon mustard and dry dill to taste.  Adjust the seasonings, adding salt and pepper, and keep the sauce in a warm place, covered, until ready to serve.  The sauce should be prepared just before the fish is fried.

            Remove the fish to a paper towel and pat off the excess oil.            To serve, pour some sauce on the plate and place the fish on top of the sauce. Do not drizzle sauce over the top or the breading will become soggy.  Sprinkle some dill on the plate and serve with mashed potatoes, wild rice or sautéed vegetables.  A flavorful Chardonnay is a good choice of wines with this meal.