Think of this as a cold-weather take on fish and
chips. A crunchy slaw adds texture and keeps things light and
fresh, while the roast potatoes are a much easier proposition than
700 gmfloury potatoes, such as sebago, scrubbed, thinly sliced2 tbspolive oil, plus extra for frying70 gmcoarse sourdough breadcrumbs or panko crumbsFinely grated rind of ½ lemon, plus extra wedges to serve1 tbspfinely chopped thyme500 gmflathead fillets, cut into rough 10cm pieces, or four 150gm skinless blue-eye fillets2½ tbspDijon mustardCrunchy slaw1celeriac, cut into julienne1Granny Smith apple, cut into julienne1pale celery stalk, thinly sliced, leaves torn¼white cabbage, thinly sliced on a mandolin¼Spanish onion, thinly sliced2½ tbspextra-virgin olive oil2 tbspcrème fraîcheFinely grated rind and juice of ½ lemon, or to taste
Preheat oven to 200C and put a roasting pan into heat. Combine potato and olive oil in a bowl, season to taste, then add to hot pan and shake to spread out evenly. Roast until golden brown and tender (15-20 minutes). Season to taste.
Meanwhile, combine breadcrumbs, lemon rind and thyme in a bowl and season to taste. Brush fish with mustard, then toss in crumb mixture to coat evenly.
For slaw, combine ingredients in a bowl, season to taste and toss well to combine.
Heat a good splash of oil in a large frying pan over medium-high heat, add fish and fry, turning occasionally, until golden brown and cooked through (3-4 minutes). Serve with roast potatoes, slaw and lemon wedges.