Butterflied Garfish Fried in a Crisp Coating

Photo © Franz Scheurer

Serves 4

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 fresh breadcrumbs
Olive oil, for shallow-frying
1 lemon, quartered
Green salad, to serve

Roasted New Potatoes
2 tablespoons extra virgin olive oil
12 new potatoes, washed, dried and 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.

When potatoes are almost cooked, sprinkle the fish 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 fish, in batches if necessary, for a minute or 2 each side, until crisp and golden. If cooking in batches, keep fish warm in the oven while the remainder are cooking.

Serve with Roasted New Potatoes, lemon quarters and green salad.

Alternative species: fillets of flathead, whiting or any of the bream species.

Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes and cooking tips, advice on purchasing and storing seafood, species information and answers to frequently asked seafood questions.