SMOKED CHILI & LEMON CRUMBED GURNARD WITH BUTTERNUT CHIPS

SERVES: 6 TIME: 40 minutes

Gurnard is my favorite fish for battering and crumbing, but feel free to swap it out for any other white fish – you want about 600-900g depending on your family's appetite.

The butternut chips are my twist and a point of difference from the normal potatoes. They don't go super crispy but they do get little crisp ends on them as they bake in the oven. They're super flavoursome and somewhat sweet.

The tangy tartare sauce is the perfect match for this dish.

INGREDIENTS

6-9 gurnard fillets

2 cups wholemeal breadcrumbs 1 butternut

4 tbsp olive oil and a maybe little more

for frying the fish

1 tbsp grapeseed oil zest of 1 lemon, plus 2 extra for wedges

½ tsp smoked chili flakes

2 eggs

1 cup plain flour white pepper and flaky salt salad greens extra lemons to garnish, cut into wedges

METHOD 1

Preheat the oven to 180°C. 2

Cut the butternut into thin wedges, removing all the seeds, but keep the skin on. Lay the wedges on a baking tray, drizzle with olive oil, and season with salt and black pepper. Roast in the hot oven for about 10-15 minutes until the skin starts to crisp up and the flesh starts to colour. 3 Mix the flour with a pinch of white pepper and sea salt in a large bowl. In another bowl, whisk the eggs together with another pinch of salt. Put the breadcrumbs, zest of one lemon, and the smoked chili flakes in a third bowl. 4

Pass the gurnard fillets:

• through the flour until evenly coated; • then through the egg wash; • through the breadcrumbs. 5

Heat a heavy-based pan smeared with olive and grapeseed oil. Lay the fish in the pan. Allow plenty of room between fillets – fewer is better. Pan-fry on a medium heat on each side until golden. Remove the fillets and place onto an oven tray and repeat with the rest of the fish. Ensure you wipe out any old dark crumbs and re-oil in between batches. 6

Serve with the butternut chips, creamy tartare sauce, salad greens, and lemon wedges.