In German, this dish is called Gebackene Renke. Renke can also be called Reinanke or Felchen. If the whitefish rips open during cooking, it is not pretty, but it is a sign of absolutely fresh fish. They are still fresh a day or two after being caught, but they no longer rip open. You can fry them on the day of the catch as well as a day or two afterward.
- Yield: 4 Servings
- Preparation Time: 30 Minutes
- 1 lb 12 oz–2 lb 3 oz (800 g–1 kg) potatoes
- 4 whole whitefish or trout (about 14 oz (400 g) each), ready for use
- about ¾cup semolina flour
- 5 tablespoons butter
- 3 tablespoons oil
- 1 small bunch parsley
- 2 lemons
- freshly ground salt and pepper
- Peel the potatoes, chop into large pieces, and boil for 15–20 minutes. In the meantime, wash the white fish under running water, let drip-dry, then pat fully dry with paper towels. Season the inside and outside of the fish with salt and pepper. Pour the flour in a deep plate and dredge the fish in it on both sides; shake off any excess flour.
- About 10 minutes before the potatoes are done, heat a large frying pan over medium to high heat. Melt 4 tablespoons butter with the oil over medium heat until frothy. Lower the heat. Fry the fish for 5 minutes over low heat; gently shake the pan a few times to spread the butter. In the meantime, pick the parsley from the stems and coarsely chop. Juice 1 lemon and cut the other one in wedges.
- Insert a fork right behind each fish head and carefully flip one at a time. Fry for another 5 minutes, basting often with butter. Drain the potatoes and let drip-dry. Carefully remove the fish using a spatula. Melt the remaining butter in the pan along with the lemon juice and parsley. Drizzle the sauce over the fish and serve immediately with potatoes and lemon wedges.