Lingcod Fritters With Buttery Potato-Dill Batter

1. Preheat oven to 350F.

2. In a small pot, bring 3 cups water to a boil. Add potatoes and cook until fork tender, approximately 15 minutes. When cooked, drain potatoes and transfer to a small bowl. Set aside.

3. While potatoes cook, gently pat fish dry with a paper towel or clean kitchen towel. Place fish on a baking sheet, then season with salt and pepper. Drizzle to coat both sides with 1 tablespoon oil, then bake for 10 to 12 minutes depending on thickness of fillet. Lingcod is medium-done when fillet reaches an internal temperature of 130F on an instant-read thermometer at its thickest part. Add another minute or two of cook time as needed until the fish has reached desired doneness.

4. Mash potatoes with a masher, and season with salt and pepper. Flake in the cooked lingcod, then stir dill, flour, butter, garlic, and egg. Mix well.

5. Using your hands, divide mixture evenly into eight balls. Transfer to a plate, then allow to chill in the refrigerator for 30 minutes.

6. When ready to cook, heat a skillet over medium. When oil is sizzling hot, carefully place each ball into skillet and cook approximately 2 minutes on each side, or until golden. Cook in batches if needed, transferring finished fritters to plate lined with paper towels or a paper bag to absorb excess oil.

7. Serve immediately with lemon wedges or a dollop of aioli.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.