Crumbed garfish, yoghurt tartare and herb salad

SERVES 4

“I absolutely love crumbed fish – I think it’s partly due to growing up eating fish fingers and mashed potato as a kid,” says Josh Niland. “I love, too, that crumbed fish needn’t be limited to fillets of unknown white fish but can be as luxurious as this boneless, butterflied garfish.”

4 x 200 gm garfish, scaled, gutted, gilled and reverse butterflied

150 gm (1 cup) plain flour

4 eggs, lightly whisked

120 gm (2 cups) white panko breadcrumbs 400 gm ghee

Lemon wedges, to serve

YOGHURT TARTARE SAUCE

375 gm (1½ cups) natural yoghurt

3 large French shallots, diced

1 tbsp small salted capers, rinsed, dried and finely chopped

60 gm (1/3 cup) coarsely chopped cornichons

2 tbsp finely sliced flat-leaf parsley leaves

HERB SALAD 1 tsp caster sugar

6 French shallots, finely sliced into rings

14 ml extra-virgin olive oil

50 ml chardonnay vinegar or white-wine vinegar with a pinch of sugar

1 bunch each of flat-leaf parsley, dill, chervil and French tarragon, leaves picked

30 gm (1 cup) watercress leaves

35 gm (1 cup) wild rocket leaves

2 large butter lettuce, torn into bite-sized pieces

1 For the sauce, combine all ingredients in a bowl. Set aside.

2 Preheat oven to 100°C.

3 Holding the fish by the tail, coat in flour, then dip in egg and coat in breadcrumbs. Place on a baking tray and repeat with remaining fish.

4 Heat one-third of the ghee in a large frying pan over high heat. When hot, fry two fish until crisp and golden (2 minutes), then turn and cook the other side for a further minute. Place on a baking tray and keep warm in oven. Wipe pan, then repeat with remaining ghee and fish.

5 For the herb salad, combine sugar and shallot in a small bowl with a pinch of salt. Leave for 10 minutes, then stir in olive oil and vinegar. Combine herbs, watercress, rocket and lettuce in a separate large bowl. Toss with enough of the dressing to lightly coat the leaves (any leftover dressing will keep refrigerated in an airtight container for up to a week).

6 Season fish liberally and serve with lemon wedges, generous spoonfuls of sauce and herb salad on the side. ➤