12 Garfish, scaled and butterflied
2 tablespoons lemon juice
¾ cup plain flour
Salt flakes and freshly ground black pepper, to taste
1 teaspoon sweet paprika
2 eggs, lightly beaten with 2 tablespoons of water
1 cup breadcrumbs
Olive oil, for shallow-frying
1 lemon, quartered
Green salad, to serve

 

Roasted Potato Chunks
2 tablespoons extra virgin olive oil
12 new potatoes, halved
4 cloves garlic, unpeeled
1 lemon, cut into wedges
Salt flakes and freshly ground black pepper, to taste 

Preheat oven to 180ºC.

Make Baked Potato Chunks: pour oil into a baking dish, add potatoes, garlic and lemon wedges. Sprinkle with salt and pepper and toss well to coat with oil. Bake for 20-25 minutes until potatoes are crisp on the outside and cooked through.

Sprinkle the Garfish with lemon juice. Place flour, paprika, salt and pepper in a large freezer bag, add the fish and shake well to coat. Place fish in a colander and shake well to remove excess flour. Dip into egg mixture, then roll in breadcrumbs.

Heat oil in a frying pan and pan-fry the Garfish for a minute or 2 each side, until crisp and golden.

Serve with Baked Potato Chunks, lemon quarters and green salad.