Name: Pollock with Carrots and Onion
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Norwegian
Ingredients: 800 g potato; 2 pcs onion; 2 tbsp margarine for frying; 4 pcs carrot; 2 tbsp butter; 30 g caper; 0.5 pcs lemon juice; 0.5 bunch fresh basil; 800 g pollock fillet; 1 dl plain flour; 1 tsp salt; 0.5 tsp pepper

UntrainedChef

Tips from the kitchen

Pollock is a soft fish and falls apart if you fuss over it. Once it's in the pan, leave it alone until the underside is golden, then turn it once. It's done when it flakes apart at a gentle nudge.
Coat the fish in the flour mixture right before frying, not ahead of time. If it sits in the flour it goes gummy and won't crisp up.
Get the potatoes on first since they take the longest. By the time they're tender you can have the onion and carrots sorted.
Stir the butter, capers, lemon, and basil into the carrots while they're still hot off the heat so the butter melts into them. Drain the carrots well first or the sauce goes watery.
Don't overload the fish pan. Fry in two batches if you need to, otherwise the pieces steam instead of browning.

Ways to vary it

Cod works in place of the pollock if that's what you've got. It holds together a bit firmer in the pan.
Swap the basil for fresh dill or parsley in the carrots if you prefer. Dill leans more Norwegian and goes nicely with the capers.
Mash the boiled potatoes with a knob of butter instead of serving them whole, if you'd rather have something to soak up the caper butter.

Storage & leftovers

Keeps in the fridge for up to two days in a sealed container. The fish doesn't freeze well once fried, it turns mealy, so eat it fresh. Reheat gently in a pan over low heat rather than the microwave, which tends to dry the fish out.