master

The classic pairing of fried fish and potato salad makes for perfect summer fare. Alongside flaky, golden cod fillets, our sophisticated salad showcases red potatoes, along with crunchy radishes and celery. We’re garnishing it all with slices of cucumber (marinated with sherry vinegar and fresh dill) and—for delicious pops of texture and flavor—pan-fried capers. Enjoy, chefs!

Ethan Mick

with Radishes, Crispy Capers & Marinated Cucumber

Seared Cod & Potato Salad

Cod Fillets

Radishes

Scallions

Celery

Cucumber

Red Potatoes

Dill

All-Purpose Flour

Capers

Sherry Vinegar

Sour Cream

Ingredients

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the potatoes into ¼-inch-thick rounds. [Cut off and discard the root ends of the scallions; thinly slice on an angle.](#) Thinly slice the celery on an angle. [Cut off and discard the ends of the radishes; halve crosswise, then slice lengthwise into ¼-inch-thick wedges.](#) Pick the dill leaves off the stems; discard the stems. Very thinly slice the cucumber into rounds; place in a medium bowl with **¾ of the dill** and **¾ of the vinegar**. Drizzle with olive oil and toss to combine; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Prepare the ingredients & marinate the cucumber:

While the cucumber marinates, add the **potatoes** to the pot of boiling water and cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Cook the potatoes:

While the potatoes cook, place a paper towel on a work surface; spread the **capers** on top. Using a second paper towel, gently pat or roll the capers dry. In a medium pan (nonstick if you have one), heat a thin layer of oil on medium-high until hot. Add the dried capers and cook, stirring occasionally, 1 to 2 minutes, or until crispy. Using a slotted spoon or spatula, carefully transfer the fried capers to a paper towel-lined plate and set aside in a warm place. Carefully discard the oil and wipe out the pan.

Fry the capers:

While the potatoes continue to cook, place the **flour** on a plate. Pat the **cod fillets** dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In the pan used to fry the capers, heat a a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated cod, coated sides down. Cook 3 to 5 minutes on the first side, or until golden brown and crispy. Flip and cook 1 to 2 minutes, or until cooked through. Remove from heat.

Coat & cook the cod:

To the pot of cooked potatoes, add the **sour cream**, **scallions**, **celery**, **radishes** and **remaining vinegar**. Stir to thoroughly combine; season with salt and pepper to taste.

Make the potato salad:

Divide the **potato salad** and **cooked cod** between 2 plates. Top with some of the **marinated cucumber** (you will have extra). Garnish with the **fried capers**​ and **remaining dill**. Serve with the **remaining marinated cucumber** on the side, if you’d like. Enjoy!