CRISPY YELLOWTAIL WITH CHIPS

Serves 4 to 6

EASY

Preparation: 10 minutes Cooking: 30 minutes

For the chips: canola oil, for deep-frying large potatoes 6, peeled and cut into thin chips salt, to taste

sunflower oil 2T yellowtail 800 g, skin on sea salt, to taste

Woolworths medium capers in vinegar 100 g, drained and dried butter 4T

Italian parsley 2 T roughly chopped

1 To make the chips, heat the oil in a large saucepan over a medium-high heat. Carefully add the chips in batches and cook for 10 minutes or until golden brown. Remove from the oil and drain on kitchen paper. Season with salt immediately. 2 Heat the sunflower oil in a large cast-iron pan over a high heat. Pat the fish’s skin dry and season with salt. 3 Place the fish in the hot oil, skin side down, and press down using a spatula. Cook for 6–10 minutes or until the skin is crispy and releases easily from the pan. 4 Carefully turn the fish and add the capers. Cook for 2 minutes, then add butter and cook for a further 5 minutes. 5 Serve with the parsley and chips.

Cook’s note: Bring the fish to room temperature to ensure even cooking. Pat the chips dry before placing in the oil to avoid splattering. This recipe can be used to cook any white fish, such as hake or kingklip. WHEAT- AND GLUTEN-FREE

WINE: Springfield Wild Yeast Chardonnay 2018