Ingredients

• 1 pound Yukon Gold potatoes (about 3), thinly sliced
• Kosher salt
• 1/2 cup sour cream
• 1/4 cup milk
• 3 tablespoons finely chopped fresh chives
• 3 tablespoons chopped fresh dill
• 2 tablespoons white wine vinegar
• 1 English cucumber, peeled and thinly sliced
• Freshly ground pepper
• 1/4 cup all-purpose flour
• 2 large eggs
• 2 tablespoons extra-virgin olive oil
• 4 6-ounce skinless hake or Pacific cod fillets

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Instructions

1. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 5 minutes. Drain.
2. Whisk the sour cream, milk, chives, dill and vinegar in a large bowl. Add the potatoes and cucumber; gently fold to coat. Season with salt and pepper. Set aside.
3. Mix the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gently whisk the eggs in another medium bowl. Heat the olive oil in a large nonstick skillet over medium-high heat. Dredge the fish in the flour, shaking off the excess, then dip in the eggs. Add to the skillet and cook until golden and cooked through, about 4 minutes per side. Serve with the potato salad.
4. Photograph by Antonis Achilleos