- 2 tablespoons baby capers
- 1 cucumber
- ½ teaspoon dried chilli flakes
- 4 pieces fish fillets (200g each)
- ¼ bunch flat leaf parsley
- 1 cup mayonnaise
- oil to shallow fry
- 60ml olive oil
- ½kg orange sweet potatoes
- 1 cup plain flour
- 1 tablespoon red or white wine vinegar
- ½ teaspoon smoked paprika
- 400g tomato medley mix
Preheat oven to 220°C 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 1½ minutes each side or until golden. Drain on paper towel.
Serve fish with chips, tartare sauce and tomato salad.