Fried hake and potato salad with dill

Ingredients:

• 450 g potatoes (about 3 pcs.), thinly sliced
• 0.5 cup sour cream
• 1/4 cup milk
• 3 tbsp finely chopped chives
• 3 tbsp chopped fresh dill
• 2 tablespoons white wine vinegar
• 1 English cucumber, peeled and thinly sliced
• 1/4 cup premium flour
• 2 large eggs
• 2 tbsp. l. olive oil
• 4 fillets (170 g each) hake or Pacific cod

Preparation:

1. Place the potatoes in a medium saucepan and cover with water to a depth of 2 cm; season with salt. Bring to a boil, then reduce heat and simmer until tender, about 5 minutes. Drain the potatoes.
2. In a large bowl, combine sour cream, milk, chives, dill, and vinegar. Add the potatoes and cucumber; toss gently to coat with the dressing. Season with salt and pepper to taste. Set aside.
3. In a medium bowl, combine flour, 0.5 teaspoon salt, and 1/4 teaspoon black pepper. Gently beat the eggs in another medium bowl.
4. Heat olive oil in a large nonstick skillet over medium-high heat. Dredge the fish in flour, shaking off any excess, then dip in the eggs. Add to the skillet and fry until golden brown, about 4 minutes per side. Serve with potato salad.