• About 1½ pounds russet (baking) or Yukon
• Gold Potatoes, scrubbed or peeled and cut into chunks
• 1 medium onion, peeled and quartered
• 2 large eggs
• 2 large garlic cloves, coarsely chopped
• 1 tablespoon chopped fresh dill
• 1 teaspoon cider vinegar
• 1 teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 2 tablespoons matzoh meal or all-purpose flour
• Olive or vegetable oil, for frying
• Flour for dredging
• 2 pounds flounder, lemon sole, or similar white-fleshed fish fillets, wiped with a damp paper towel and patted dry (if the fillets are not small, cut them into long strips, so they will be easier to batter)
• Accompaniments: Horseradish Cream (See recipe); lemon wedges

1. In a food processor, using the grating disk, coarsely grate the potatoes together with the onion. Transfer the mixture to a strainer and drain it well, using your hands to squeeze out all the excess moisture. (Don't wash out the processor.) Replace the grating disk with the steel blade. Return the grated mixture to the processor and add the eggs, garlic, dill, vinegar, salt, pepper, and matzoh meal or flour. Process to a smooth batter. Put the batter in a large bowl.
   
   
2. Heat ¼ inch of oil in a 10-to 12-inch heavy skillet until hot but not smoking. Spread some flour on a large sheet of wax paper or a plate. Dredge a fillet in the flour, covering it completely and shaking off the excess, then dip it into the latke batter, coating well on both sides. Quickly slide it into the hot oil. Repeat, frying a few pieces at a time, and making sure you do not crowd the pan. Fry until browned on both sides and cooked through (exact time will vary, depending on the thickness of the fish). Drain on paper towels or untreated brown paper bags. Serve with horseradish cream and lemon wedges.

Yield: 6-8 servings.