- Grate the potatoes on the large holes of a box grater or in a food processor using the medium shredding blade. You should have three cups (750 milliliters) of grated potatoes. Place them in a fine sieve set over a bowl, toss with one teaspoon (five milliliters) of the salt, and set aside for one hour, pressing down on them every 20 minutes or so to release as much moisture as possible (they will turn a bit brown—this is okay).
- Wrap the potatoes in a kitchen towel and wring them over a sink to get rid of any remaining moisture.
- Beat the eggs in a shallow bowl. Place the flour in a shallow dish and season with pepper and the remaining 1/2 teaspoon (two milliliters) salt.
- Season the halibut fillets with salt and pepper. Dredge the fillets in the flour, shake off any excess, and dip the fillets in the egg, turning to coat them on all sides. Press a thin layer of grated potato evenly on the top of the fillets (leave the sides uncovered).
- Heat five millimeters of avocado oil in a large frying pan over medium heat. Using a metal spatula, carefully transfer the fillets to the pan potato side down. While the fillets are cooking, press another layer of grated potato on the exposed side of the fillets.
- Cook the fish until golden brown on the bottom, about five minutes. Carefully turn and cook for another three to five minutes, until golden brown on the bottom.
- Serve the halibut immediately with a generous dollop of Dill Tartar Sauce, garnished with a sprig of fresh dill (if using) and a wedge of lemon.
Excerpted from Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer. Copyright © 2019 by Jillian Harris and Tori Wesszer. Photography copyright © 2019 by Janis Nicolay. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.