Potato Crisps with Spoonfish Caviar and Sour Cream
3 baking potatoes, peeled
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.