- For the chips:
- canola oil, for deep-frying
- 6 large potatoes, peeled and cut into thin chips
- salt, to taste
- For the fish:
- 2 T sunflower oil
- 800 g yellowtail, skin on
- sea salt, to taste
- 100 g Woolworths medium capers in vinegar, drained and dried
- 4 T butter
- 2 T Italian parsley, roughly chopped
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.
Heat the sunflower oil in a large cast-iron pan over a high heat. Pat the fish’s skin dry and season with salt.
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.
Carefully turn the fish and add the capers. Cook for 2 minutes, then add butter and cook for a further 5 minutes.
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.
Because fish is lean and doesn’t take long to cook, the line between just right and dry is quite thin. But it's easy to test: simply poke the tines of a fork into the thickest portion of the fish at a 45-degree angle, then gently twist and pull up some of the flesh. Undercooked fish resists flaking and is translucent; cooked fish is opaque and flaky. We recommend pan-frying fish for a crispy skin and tender flesh.