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 pot with tomatoes with a side of broiled plantains.
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. Making pan-fried foods because the crispy result is a passion of mine.
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.