Ingredients

Method

For the spring onion chimichurri:
• 3 T spring onions, finely chopped
• 2 cloves garlic, finely sliced
• 10 g parsley, chopped
• 10 g coriander, chopped
• 1 red chill, finely sliced
• 1⁄2 cup olive oil
• 2 T red wine vinegar
• sea salt and freshly ground black pepper, to taste
For the salt-and-vinegar potatoes:
• 1 kg baby potatoes
• 1⁄2 cup white vinegar
• 4 T olive oil
• 2 T white or malt vinegar
• 1 t sea salt
• 140 g flour
• 2 t paprika
• 1 t garlic powder
• 1⁄4–1⁄2 cup sparkling water
• 2 T Woolworths apricot harissa paste
• sea salt and freshly ground black pepper, to taste
• 1⁄2 lemon, zested
• canola oil, for deep-frying
• 1 x 450 g box Woolworths frozen hake medallions, partially thawed
For the harissa yoghurt, mix:
• 1 cup Woolworths double-cream plain yoghurt
• 1–2 T Woolworths harissa paste
• 1⁄2 lemon juiced
• sea salt, to taste

Method

Ingredients

1. To make the spring onion chimichurri, combine the spring onion, garlic, parsley, coriander and chilli. Add the olive oil and vinegar and stir. Season to taste, adjusting the vinegar or oil. Allow to stand for at least 15– 20 minutes.

2. To make the smashed potatoes, place the potatoes in a large saucepan and cover with water. Add 1⁄2 cup white vinegar to the water and bring to a boil. Boil for 15–20 minutes, or until just tender when pierced with a fork. Drain the potatoes, then set aside to cool slightly.

3. Preheat the oven to 200°C and drizzle a baking tray with 1 T olive oil. Place the boiled potatoes on the baking tray and, using a glass or teacup, gently smash each potato until slightly flattened but still intact.

4. Drizzle the potatoes with the remaining olive oil and white or malt vinegar and sprinkle with salt. Roast for 45 minutes, or until the edges of the potatoes are crispy and golden.

5. Meanwhile, make the fish. Combine the flour, paprika, garlic powder and enough sparkling water to make a loose batter. Whisk in the apricot harissa, seasoning and lemon zest.

6. Heat the oil in a saucepan, then dip the fish into the batter to coat evenly. Fry in batches until the batter is golden and crispy and the fish is cooked through. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt.

7. Serve the fish with the harissa yoghurt, chimichurri and potatoes.

Find more fish recipes here

Photographs: Myburgh Du Plessis
Production: Hannah Lewery
Food Assistant: Bianca Jones