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 deep-fried chips.
- 700 gm floury potatoes, such as sebago, scrubbed, thinly sliced
- 2 tbsp olive oil, plus extra for frying
- 70 gm coarse sourdough breadcrumbs or panko crumbs
- Finely grated rind of ½ lemon, plus extra wedges to serve
- 1 tbsp finely chopped thyme
- 500 gm flathead fillets, cut into rough 10cm pieces, or four 150gm skinless blue-eye fillets
- 2½ tbsp Dijon mustard
- 1 celeriac, cut into julienne
- 1 Granny Smith apple, cut into julienne
- 1 pale celery stalk, thinly sliced, leaves torn
- ¼ white cabbage, thinly sliced on a mandolin
- ¼ Spanish onion, thinly sliced
- 2½ tbsp extra-virgin olive oil
- 2 tbsp crème fraîche
- Finely grated rind and juice of ½ lemon, or to taste
- 1Preheat 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.
- 2Meanwhile, 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.
- 3For slaw, combine ingredients in a bowl, season to taste and toss well to combine.
- 4Heat 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.