John Myers
Stockfish with Fried Potato Cubes
The perfect stockfish with fried potato cubes recipe with a picture and simple step-by-step instructions.
- 500 g Frozen stockfish
- 800 g Peeled waxy potatoes
- 1 liter Sunflower oil
- 5 tablespoon Olive oil
- 1 bunch Chopped parsley until smooth
- 1 Onion
- Salt
- Pepper
- 2 Lemon
- 1 Fresh country bread
- Boil stockfish in water until cooked (approx. 30-45 min.). Peel the potatoes and cut into cubes. Wash and finely chop the parsley. Peel and finely chop the onion as well. When the fish is cooked, take it out of the water, let it cool down briefly, remove the bones and pull it into pieces. Put aside. Fry onions in olive oil, add fish and fry every 5 minutes. Put aside. Heat the sunflower oil and fry the potato cubes until golden brown. After frying, drain and add salt. Add the fried potato cubes to the fish mixture and mix everything well. Stir in the pepper and parsley. Put everything on a serving plate and garnish with lemon wedges. Serve cold or warm and serve country bread with it. A nice cold white wine goes well with it
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