This fish and chips dish can be served up in half an hour - just have your ingredients and kitchen tools ready!
- Preheat oven to 220C fan-forced. Scrub potato skins, then pat dry. Cut each potato in half lengthwise, then cut each half lengthwise into 4 thin wedges. Place in a roasting pan and sprinkle with paprika, chilli flakes and 1 teaspoon sea salt flakes. Drizzle with 2 tablespoons olive oil. Toss to combine. Roast, turning occasionally, for 20 minutes or until golden.
- Meanwhile, to make tartare sauce, tear leaves from half the parsley. Process with mayonnaise and capers in a food processor until finely chopped, then transfer to a small bowl.
- Cut tomatoes into wedges. Roughly chop cucumber. Place in a bowl and drizzle with vinegar and remaining 1 tablespoon olive oil. Season with salt and pepper, then toss to combine.
- Place flour in a bowl and season. Dust fish with flour, shaking off excess. Fill a large frying pan 3cm deep with vegetable oil and heat over medium heat. Cook fish for 1 1/2 minutes each side or until golden. Drain on paper towel.
- Serve fish with chips, tartare sauce and tomato salad.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set