Potatoes and Fish
4 (6 to 8 ounces each) fresh Chilean seabass fillets
½ cup flour
2 eggs
4 large russet potatoes
2 tablespoons olive oil
Salt and freshly ground black pepper
Preheat oven to 400°. Butter a 9- by 13-inch baking dish.
Rinse off the fillets and pat dry with paper towels. Sprinkle the flour on a plate. Beat the eggs in a shallow bowl. Peel the potatoes. Grate them onto a large, clean kitchen towel that can be stained. Roll the potatoes up in the towel and wring to remove moisture. (It is best to do this over the sink.) Divide the potatoes into four piles.
In a wide skillet, heat the olive oil. Working quickly, dip each fillet first in the flour, then in the egg. Pat half of each potato pile on the top and bottom of each fillet (the equivalent of one grated potato per
