Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 1/5kg small orange sweet potatoes (kumara)

  3. 1/2 tsp smoked paprika

  4. 1/2 tsp dried chilli flakes

  5. 60ml (1/4 cup) olive oil

  6. 1/4 bunch flat-leaf parsley

  7. 300g (1 cup) whole-egg mayonnaise

  8. 2 tbs baby capers

  9. 400g tomato medley mix (see note)

  10. 1 Lebanese cucumber

  11. 1 tbs red or white wine vinegar

  12. 150g (1 cup) plain flour

  13. 4 x 200g pieces flathead fillet

  14. Vegetable or rice bran oil, to shallow-fry

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220C fan-forced. Scrub potato skins, then pat dry. Cut each potato in half lengthwise, then cut each half lengthwise into 4 thin wedges. Place in a roasting pan and sprinkle with paprika, chilli flakes and 1 tsp sea salt flakes. Drizzle with 2 tbs olive oil. Toss to combine. Roast, turning occasionally, for 20 minutes or until golden.

  2. Meanwhile, to make tartare sauce, tear leaves from half the parsley. Process with mayonnaise and capers in a food processor until finely chopped, then transfer to a small bowl.

  3. Cut tomatoes into wedges. Roughly chop cucumber. Place in a bowl and drizzle with vinegar and remaining 1 tbs olive oil. Season with salt and pepper, then toss to combine.

  4. Place flour in a bowl and season. Dust fish with flour, shaking off excess. Fill a large frying pan 3cm deep with vegetable oil and heat over medium heat. Cook fish for 1 1/2 minutes each side or until golden. Drain on paper towel.

  5. Serve fish with chips, tartare sauce and tomato salad.


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