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Megan Mitchell takes you to the beautiful Finger Lakes region of New York to make an upscale twist on the classic fish and chips.
Pan Fried Trout
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup buttermilk
2-3 drops of hot sauce
2 filets of trout
1 cups panko
Place buttermilk in a shallow dish.
Add pepper, salt and hot sauce to buttermilk.
Place panko in another shallow dish.
Working with 1 piece of fish at a time, dip fish into buttermilk, and dredge in panko.
Heat a large skillet over medium-high heat.
Add oil to pan.
Reduce heat to medium; cook 3 to 4 minutes on each side
Potato Pancake with Celery Root
2 Med Russet baking potatoes
1/2 of small celery root - whole (discuss)
1 small red onion grated
2 large eggs
1 tablespoon of chives, chopped
2 Tablespoon of flour
2 teaspoon of kosher salt
1/2 teaspoon of freshly ground pepper
Peel Potatoes. Grate Potatoes on a box grater.
Place potatoes in a large bowl of cold water.
Rinse and drain.
Squeeze out all water from potatoes.
Grate onion on box grater.
Squeeze all excess liquid from onion.
Grate celery root on box grater.
Add potato, celery root and onion in a large bowl.
Sprinkle with flour and gently mix.
In another bowl mix eggs, chives, salt and pepper.
Add to bowl of potatoes and mix.
In a large skillet over medium heat add oil.
With a 1/3 measuring cup loosely pack with potato mixture.
Place in skillet then use the back of the measuring cup to flatten.
Cook on each side for 2 to 3 minutes.
Remove to a paper lined baking sheet.
Sprinkle with maldon salt. Serve warm
Creamy Dill Caper Sauce for Fish
3/4 cup mayonnaise
1/2 cup sour cream OR crème fraiche
1 small lemon juiced and zested
1 tablespoon drained capers, chopped
2 tablespoons chopped fresh dill
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Add all ingredients to a bowl. Adjust salt and pepper, if needed
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