|
Grate the potatoes using the large holes of the grater.
Pat dry the fish with paper towels. Season each fillet lightly with salt and white pepper. Spread about 1 teaspoon of mustard on the topside of each fillet, being sure to coat the entire side.
Cover each fillet with enough grated potatoes to coat the topside entirely. Covering the fish with plastic wrap, press the grated potatoes down onto the fish very firmly and tightly. Season again with salt and pepper.
In a non-stick frying pan, heat 1 tablespoon of olive oil. When hot, place the fillets very gently into the pan, with the potato crust side down. Sauté for 2 to 3 minutes until the potatoes become golden brown.
Using a large fish spatula, to avoid breaking the crust, flip the fillets carefully onto the other side. Continue sautéing for a few more minutes or until the inside of the fillets become opaque in color.
| 
