Here’s the fail-safe way to fry fish and get that golden, crispy result.
Ingredients:
3 Tbsp (45ml) canola oil
6 large potatoes, parcooked
Salt and milled pepper
2 Tbsp (30ml) butter
Juice (30-60ml) of ½ -1 lemon
1 packet (200g) vine tomatoes
1 packet (200g) black or calamata olives
A few sprigs thyme
1kg skin-on hake, cut into portions
Salt and milled pepper
Handful fresh parsley, chopped
Lemon wedges, for serving
Method:
Heat half the oil in a pan over high heat.
Fry potatoes for about 8-10 minutes or until golden.
(Occasionally shaking the pan softens the edges of the potatoes and helps with browning.)
Season well and add butter and lemon juice.
Add tomatoes, olives and thyme and cook for a further 2-3 minutes.
Using tips above, pan-fry fish in a separate pan with remaining oil.
Serve fish on vegetables, scatter with herbs with lemon wedges on the side.
