This week has been a difficult one. The only thing that could help me relax and make me feel whole again is an excellent starchy meal. Yesterday, I stopped at the supermarket to buy fresh codfish and tomatoes. The plan was to make the
Well, that did not happen. Crispy Pan-Fried Potatoes with Codfish was on the menu instead.
There is a good reason why I always buy many types of ingredients. I rarely eat the same kind of food every day. I am not a creature of habits and therefore able to adapt quickly to changes that are beneficial to me.
Pan frying food is not difficult
When pan-frying potatoes, patience, a good pan, good oil, the right type of potatoes, salt, and pepper is all, you need. Crispy Pan-Fried Potatoes with Codfish is a meal that is best cooked when using a nonstick pan. Not only it saves time by preparing the dish in one pan, but the ingredients absorb the flavors of one another.
Crispy pan-fried potatoes are better than deep fried potatoes because there is no need to worry about excess oil. I don’t usually have a preference for the type of potatoes to use. Whatever I have, I use.
I don’t see the point of making pan-fried potatoes with a particular type of potatoes when I usually remove the skin. And to make it easier, I do not soak the potatoes in salted water.
As far as the codfish, just a quick soak in water and vinegar is needed to clean it, and salt, pepper, garlic powder, onion powder, paprika and hot pepper flakes are added to finish. All ingredients are fried in the same pan to a crisp.
This entire dish does not take long to make because both the potatoes and the codfish are cut small for fast cooking.
Enjoy this dish with a side of greens to make it a more healthy meal.
- 2 lb potatoes peeled and cut in small cubes
- ¼ cup extra virgin olive oil
- 1 garlic clove finely chopped
- ½ cup sweet pepper sliced small, red or orange
- 1 small red onion sliced small
- 1 lb codfish fresh, cut in cubes
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon paprika
- 1 dash hot pepper flakes
- freshly ground black pepper
- Peel the potatoes in small cubes and set aside. Put oil in large nonstick pan preferably over medium heat. When the oil is hot, add potatoes. Once the potatoes starts to turn brown, keep stirring while cooking until all sides are brown. Add salt and pepper. If the pieces are cooking too fast, turn down the heat to allow all of them to cook evenly. Only turn the heat up to make the potatoes crispier. Cooking time may take between 15 to 20 minutes depending on size and type of potatoes. When cooked and crispy, remove from pan and set aside.
- Add garlic, onions and sweet pepper to pan. Add additional oil if necessary. Fry ingredients until they are cooked but still crispy and slightly brown. Remove from pan and set aside.
- Before adding codfish to pan, rinse with water and vinegar and pat dry. Cut fish in cubes, a little bit larger than the potatoes. Add all ingredients and mix. Add codfish to hot pan with a small amount of oil if necessary. Fry pieces until brown on all sides. Codfish must be thoroughly pat dried to avoid any excess water while frying.
- Add potatoes and onions and peppers to pan and stir. Fry all ingredients together for about 5 minutes. Taste, adjust the seasoning and serve hot with a side of steamed greens.