I adore this combination: the most delicate white fish in a crispy breading, fried or baked potatoes and garlic mayonnaise – aioli sauce. All components complement each other so well that for a moment it seems as if nothing better could be thought out.
Wash 700 g of potatoes, cut it in long slices. Then put it in a bigger bowl and add a pinch of salt and a batch of freshly ground black pepper, add vegetable oil and mix all together. Additionally, I add carrot and cut it the same way, but this is up to you.
Preheat the oven to 250 degrees.
Do breadcrumbs from half of the baguette if you haven't bought them.
Chop 4 cloves of garlic, heat a few tablespoons of oil in a big frying pan, fry until golden with 1 teaspoon of thyme, and add breadcrumbs (150 g) there too. Cook and stir once in a while until well done, for about 5-6 minutes. Put crumbs into a clean bowl. You can grind them in the food processor again.
Take 2 plates. I one whip two eggs with a tablespoon (upfront) of mustard. In another one pour 150 g of flour.
Take a deep pan, cover with parchment, and put the grill on. Slightly butter the grill.
Cut the fish (500 g) into medium-sized pieces. Roll in flour.
Each piece dip in a mustard-egg mixture, and after, dip in the breadcrumbs. Put on the grill.
We move the potatoes and carrots (if added) to the pan (on a different one ) and put in the oven to the lower level. Cook for 15 minutes, stirring a couple of times in the process.
After - reduce the temperature to 180 degrees and place fish on the upper tier. Cook for another 15 minutes.
Take a ready-made mayonnaise (about 1/2 cup), add 6 cloves of finely chopped garlic or squeezed through a garlic press into it, squeeze the juice of half a lemon and mix.
After 15 minutes - remove the fish from the oven and check the potato is ready, if necessary, give it another 5-10 minutes. Serve hot together.