PAN-FRIED FISH WITH GARLIC, ALMONDS AND GUAJILLOS AND POTATO CROWN

Makes:

4 servings, with plenty of leftover potato crown

For the fish:

2 pounds flounder or sole fillets or other skinless, mild-tasting white-fleshed fish 1 teaspoon kosher salt, or to taste Freshly ground black pepper

4 tablespoon unsalted butter, divided

¼ cup vegetable oil, divided

15 garlic cloves, sliced (about ½ cup)

2 dried guajillo chiles, stemmed, seeded and thinly sliced or snipped with scissors

⅓ cup slivered almonds

2 limes, halved

For the potato crown:

4 tablespoons unsalted butter, at room temperature, plus more for pan 2 tablespoons bread crumbs

4 pounds red potatoes, peeled and cut into chunks

⅓ cup heavy cream

2 tablespoons all-purpose flour

1 teaspoon baking powder

¾ cup grated melting cheese, such as asadero, Oaxaca, Monterey Jack or mozzarella

½ cup grated añejo, cotija or ParmigianoReggiano

3 large eggs, well beaten

1. Prepare potato crown: Preheat oven to 400 degrees, with rack in the middle. Butter a 10-inch Bundt pan and dust with bread crumbs.

2. Bring a large saucepan of salted water to a boil. Add potatoes, reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain and place in large bowl.

3. Add butter and cream to the potatoes, and mash with a potato masher or fork until smooth.

4. Stir the flour, baking powder and 2 teaspoons salt in a small bowl, then stir into potato mixture. Stir in both cheeses. Stir in eggs and mix until thoroughly incorporated.

5. Scrape potatoes into the Bundt pan and smooth the top. Bake for 55 minutes, or until potatoes are fluffed and golden. Remove from oven and allow to sit for a few minutes.

6. While potatoes are resting, prepare fish.

7. Season fish with salt and pepper to taste. Heat 2 tablespoons of butter and 2 tablespoons oil in a large skillet, preferably nonstick, over medium-high heat.

8. Once the butter melts and bubbles, add half of the fillets in a single layer without crowding the pan. Sear for 1-2 minutes on the first side. Before turning, run a spatula under the fish to make sure that the fillets aren’t sticking,

9. Turn and cook for 1-2 minutes on the other side, until fish can be flaked with a fork. Transfer to a platter.

10. Heat the remaining 2 tablespoons each butter and oil and cook the remaining fillets. Transfer to the platter.

11. Add garlic and guajillo chiles to the pan, stir and cook for about 30 seconds, until fragrant and beginning to color. Add the almonds and stir as everything browns and crisps, no more than a minute. Scrape the garlic mixture over the fish.

12. Invert potatoes onto a serving platter, and serve immediately with the fish, with lime halves for squeezing.

— Recipe from “Treasures of the Mexican Table: Classic Recipes, Local Secrets” by Pati Jinich