Congrio fish is called shrimp fish for a reason: its taste really resembles the taste of shrimp. The meat is both quite dense and at the same time juicy and tender. You can cook it in any way, I chose the most traditional: fried in a pan in a light flour breading. Pre-marinated a little. It turned out so well that the 700-gram package – 6 pieces – my wife and I were able to do in one sitting. When specifying the cooking time, I do not take into account the time spent on marinating the fish: it took me two hours, but it can be less.
Defrost the fish in the refrigerator directly in the package.
Prepare the marinade. Mix both peppers, mustard seeds, and coriander in a mortar and pound with a pestle.
In the container where you will marinate, put the fish, add the dry mixture, add the whole thyme sprigs.
Pour in the wine and stir. In the process of marinating (it took me two hours, or less), the fish needs to be mixed several times so that it is marinated evenly.
In a flat dish, pour the flour, add salt and white pepper, and mix.
Heat the vegetable oil in a frying pan. Pieces of fish roll in breadcrumbs, after shaking off the excess marinade (without fanaticism – it will not harm the taste), fry on all sides first on high heat, then you can reduce to medium – depending on how warm your stove is and how large the pieces of fish are.
In another pan, cook the side dish. Clean the sweet potato.
Cut into thin bars.
In a frying pan, heat the melted butter, fry the sweet potatoes, stirring occasionally, until tender – about 15 minutes. Add salt at the very end and mix.
Put the salad mix on a serving dish, fish on it, and potatoes next to it.