This, being the month of Christmas, a holiday celebrated among 160 of the 195 countries that make up this planet, I’ve decided to do a monthly installment of how different countries around the world celebrate this special holiday in their kitchens and feature their signature holiday meals. Some may be sides, some may be mains, maybe a dessert or two, some may be a complete dinner. Only time will tell by which country my girls have randomly pulled out of Santa’s hat.
Well, I finally made it to Europe for this series, where they are known to go pretty crazy for Christmas. However, I was a bit taken aback when I was doing my Christmas meal research to find that a fish fry and potato salad was a prominent dish. But then when I started to read stories like: in order to keep their fish as fresh as possible, they’d throw it in their bathtub filled with water, it kind of made sense. Who am I to turn my nose up at a quirky traditional meal such as this? I also learned, from a co-worker, that the ol’ fish-swimming-in-the-family-tub is a thing in Poland, too! But, when I was putting this potato salad together, I was less than impressed. Let’s just say it had all the pizzazz of an Eastern Bloc party.
But, after I mixed everything together, it definitely invokes a strong food memory. It’s a mix between German and Amish Potato Salad and transports you to a great, dark, old, greasy-spoon delicatessen you can seemingly only find in NYC or Chicago anymore. So, all-in-all, I can see why this dish has staying power. It was pleasantly surprising, has a kooky backstory, and is something I’ll definitely make again.
Fried Flounder
While the fish-of-choice is carp, I went with a freshwater fish I could easily find locally: flounder. Also, I like to mix my bread crumbs up. I like the big pieces of panko, but the fine-powder stuff helps to fill the void.
4 thin filets of flounder or other freshwater fish
1 cup of flour
2 egg + 1 oz milk lightly beaten
Mix of seasoned breadcrumbs and seasoned panko crumbs
In a deep skillet, heat about an inch of oil over medium-high heat until it begins to ripple. Meanwhile, set up a dredging/breading station in 3 separate dishes/bowls/containers of flour, egg/milk mixture and breadcrumb mixture.
Season your fish with sea salt and freshly cracked black pepper. Drop into the flour to coat on both sides, then wiggle off the excess. Briefly dip into the egg wash and then plop it down into the breadcrumbs. Press the fish into the crumbs for adherence. Flip and press again and toss some more crumbs on top. Leave this filet in the bread crumbs and repeat the process with the next filet. When it comes time to bread the 2nd filet, lift the 1st filet and lightly shake and place the breaded filet into the hot oil. After breading the 2nd filet drop it into the oil.
Repeat with the remaining filets. By the time you bread the third filet, it will be time to flip the fish in the oil. After you dredge and bread the 4th filet, the first two will be fully cooked. Remove them to paper towels to soak any excess oil. Lightly sprinkle the fried fish with sea salt and serve with potato salad and a slice of lemon.
Bramborový Salát (Czech Potato Salad)
Adapted from MooshuJenne, Jenne Kopalek
4 or 5 russet potatoes
½ tsp peppercorns
3-5 whole allspice kernels
4 sprigs of thyme (or ½ tsp dried)
2 bay leaves
2 ribs of celery, halved
2 medium carrots, peeled and halved
3 eggs
1 small white onion
5 baby Kosher dill pickles
1/3 cup mayonnaise
1 tbsp Worcestershire Sauce
Juice from 1 lemon
¼ cup frozen peas, thawed
Throw the potatoes (with skins on) into a large pot and cover with a few inches of water. Bring to a full boil, cover and simmer over medium high-low heat for about 30-40 minutes. Check for tenderness with a sharp knife after 30 minutes. You want the knife to insert and slip out easily. When done to your liking, pull the potatoes out with a slotted spoon, or tongs, and let them cool completely on the counter.
In the same pot, add the peppercorns, allspice, thyme, bay leaves, carrots and celery. Bring to a boil and reduce the heat to medium and cook uncovered. You’ll want to pull the celery out before the carrots are completed cooking. You want them lightly softened and with just a hint of tooth to them. Remove the vegetables and let them cool along with the potato.
Meanwhile, in a small pot, cover 3 eggs with a couple of inches of water. Bring to a boil on high heat. After the eggs have boiled for 1 minute, cover the pot with a lid and turn off the heat. After 10 minutes, place the eggs in a bowl of ice-water to stop them from cooking.
Once your cooked vegetables have cooled, peel and dice the potato; slice the cooked carrots and celery, mince the onion and pickles and place into a large bowl.
In a small bowl whisk the Worcestershire Sauce and lemon juice into the mayonnaise, and season with ¼ tsp salt and some freshly cracked black pepper. Pour the dressing onto the potato salad, and stir to combine. Add a little more mayonnaise, if you prefer, and sprinkle on the peas and give a light stir to incorporate. Refrigerate for at least 8 hours prior to serving.
_____________________________________________ Copyright 2020, Brendan McCann, All Rights Reserved.
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