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Potato Crisps with Spoonfish Caviar and Sour Cream

Potato Crisps with Spoonfish Caviar and Sour Cream

This recipe uses our

Kentucky Spoonfish Caviar®

3 baking potatoes, peeled
1/4 cup chives, chopped
1/4 cup parsley, chopped
fresh ground black pepper
vegetable oil for frying

1/2 cup sour cream
2oz. Spoonfish Caviar
1/4 cup Chives, chopped

Grate the potatoes with a grater (do not rinse) and add the chives, parsley, salt, and pepper.

In a large skillet heat a small amount of oil on high heat. For each crisp drop about 1tbsp of the potato mixture into the oil and flatten. Fry on one side until crisp, about two minutes, and repeat on other side. Drain on paper towels.

At serving time, either reheat the cakes in a 375 degree oven for five minutes or serve cold. Garnish with sour cream, Spoonfish Caviar and a sprinkling of chives.

Yield: Serves 12

Recipe © 2017 by Shuckman’s Fish Company & Smokery. All rights reserved. This recipe is provided as a service exclusively to our customers and may not be reproduced without prior written permission from Shuckman’s.