Pelican's Nest Recipe

Marinate the fish

Pat fish fillets dry with paper towels. Cut into 4 equal pieces if using a 1 lb fillet. In a shallow bowl, combine buttermilk, hot sauce, 1 tsp kosher salt and 1 tsp black pepper. Submerge the fillets in the buttermilk mixture, cover, and refrigerate for 20–30 minutes (minimum 20 minutes to tenderize and flavor).

Prepare the dredge

While fish marinates, whisk together the all-purpose flour, cornstarch, smoked paprika and garlic powder in a wide, shallow dish. Season lightly with a pinch of additional salt if desired.

Fry the fish

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (approximately 1 cup). Heat over medium-high until shimmering and a small pinch of flour sizzles on contact (about 350°F/175°C equivalent). Remove each fillet from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Shake off excess. Fry the fillets in batches without crowding the pan until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Transfer cooked fillets to a paper-towel-lined rack or plate; keep warm in a low oven (200°F/95°C) while finishing remaining fillets.

While fish marinates, whisk together mayonnaise, Greek yogurt, lemon juice, lemon zest, chopped dill, Dijon mustard, honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl until smooth and slightly loose in texture. Taste and adjust seasoning—add more lemon for brightness, more dill for herbiness, or a pinch of salt if needed. Refrigerate until ready to assemble.

Prepare potatoes

Peel (optional) and grate the russet potatoes on the large holes of a box grater. Place grated potato in a large bowl of cold water and swish to remove excess starch. Let sit 2 minutes, then drain in a colander and press or squeeze with a clean kitchen towel to remove as much moisture as possible—this is key for crispiness.

Form and crisp the nests

In a bowl, toss the dried grated potato with melted butter, olive oil, 3/4 tsp salt and 1/2 tsp black pepper until evenly coated. Heat a nonstick or well-seasoned skillet over medium-high and add a thin layer of oil. For each nest, place about 1/2 to 3/4 cup of the shredded potato into the pan and press down with a spatula into a 3–4 inch round nest shape with a slight well in the center. Cook undisturbed until deeply golden and crisp on the bottom, about 5–7 minutes. Carefully flip (use a spatula under, then flip onto a plate and slide back into pan) and brown the other side 4–6 minutes until crisp and cooked through. Transfer nests to a paper-towel-lined sheet and keep warm in a 200°F/95°C oven while finishing.

Finish

When all nests are cooked, sprinkle them with the sliced chives.

Assemble: Spread a generous spoonful (about 1–2 tbs) of the creamy lemon-dill sauce into the center well of each warm potato nest to create the "nest" base. Place one crispy fish fillet on top of each sauced nest. Spoon an additional tablespoon of sauce over the fish if desired. Garnish with microgreens or baby arugula, and scatter a few pickled jalapeños or capers for briny contrast if using. Serve immediately with lemon wedges on the side.