Steps

1. Thinly slice 2 potatoes.
   🕒 02:07
2. Rinse the thinly sliced potatoes in water, washing them 3-4 times until the water becomes clear. Keep them submerged in water. [Key Tip!] Removing the starch makes them less likely to become mushy.
   🕒 02:25
3. Thinly slice 1/4 onion.
   🕒 03:00
4. Thoroughly drain the potatoes that were soaking in water.
   🕒 03:55
5. Heat an adequate amount of olive oil in a frying pan, spread the potatoes evenly, and place them in the pan. Fry without stirring until browned on one side, then flip and fry until crispy and golden brown. [Key Tip!] The goal is to achieve a crispy texture similar to french fries.
   🕒 03:51
6. Move the fried potatoes to the side of the frying pan, add an adequate amount of olive oil, and stir-fry the onion until softened.
   🕒 04:40
7. Add 1 clove of minced garlic and stir-fry until fragrant.
   🕒 05:23
8. Add 2 pieces of Alaskan cod fillets and stir-fry, breaking up the cod as you mix everything together. [Key Tip!] Stir-fry so that the saltiness from the cod flavors the other ingredients. Cooking the cod with the onions and potatoes acting as a cushion will ensure it remains moist and tender.
   🕒 05:37
9. Taste and adjust seasoning with salt (to taste) and coarse black pepper (to taste) if necessary.
   🕒 06:41
10. Turn off the heat and pour in the beaten 1 egg. Gently mix everything to allow the residual heat to cook the egg into a fluffy texture. [Key Tip!] Mix with the image of the egg gently coating everything.
    🕒 06:55
11. Plate the dish and sprinkle with 1 tbsp of minced parsley if desired.
    🕒 07:49