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1
For the fish: Dredge the fish on both sides in the flour.
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2
Then, beat the eggs in a bowl using a fork or whisk.
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3
Take a saute pan and coat the bottom of the pan with the olive oil, so it is fully covered.
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4
Then turn the heat on medium, being careful to not let the oil burn.
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5
Splash in a speck of the egg batter to see if the oil is hot enough; the egg will puff up when the oil is ready.
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6
At this point, dip the dredged fish into the beaten egg, making sure to cover both sides well, and then place in the saute pan with the hot oil.
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7
Let the fish cook on each side until golden brown; be careful not to burn fish in the hot oil.
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8
Also, please note that the fish is very tender and breaks easily, so use caution when flipping the fish with a metal spatula or tongs.
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9
For the margarita sauce: In another saute pan, add half of the butter, the chicken stock, the wine, pinch of salt and pepper, and squeeze in three-quarters of the fresh lemon.
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10
Make sure to save a few lemon wheels for garnish and set aside.
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11
Simmer the sauce for several minutes on medium heat, and then add the cooked fish to the sauce and let that simmer on low heat for a couple of minutes more.
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12
This is to infuse the sauce flavor with the egg-battered fish.
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13
For the potatoes: Take the potatoes and cut into cubes.
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14
Par-cook them by boiling them in a small pot of water until they begin to soften, but still retain some firmness.
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15
In another saute pan over medium-low heat, coat the bottom of the pan with the olive oil and add the butter.
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16
Once the butter and olive oil have joined together, add the potatoes to the mixture and turn the heat to medium-high.
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17
Next, add the paprika, salt and pepper to taste.
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18
Stir the potatoes so that they are all coated evenly with the mixture.
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19
Taste one of the potatoes to know when they are finished cooking (they should be slightly crispy on the outside and soft on the inside).
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20
Place the cooked potatoes in a bowl and strain any excess oil from the potatoes.
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21
Garnish the potatoes with the parsley and finish with a pinch of table salt.
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22
Plate the fish from the margarita sauce, then pour just a bit of the sauce over the fish to highlight the bottom of the plate surrounding the fish.
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23
Pour the remaining sauce into a small cup for dipping the fish and/or potatoes.
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24
Garnish the top of the fish pieces with 2 thinly sliced lemon wheels and a parsley sprig.
