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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 33 - Fried Flathead with Potato Three Ways


Billie McKay

Fried Flathead with Potato Three Ways

Serves 4

 

Potato and dill puree

400 grams desiree potato, peeled and diced, skin reserved

50 grams butter

Zest and juice of 1/2 lemon

2 stalks dill, finely chopped, extra fronds reserved for garnish

Salt and pepper

 

Crisp potato cubes and skins

200 grams desiree potato, peeled and cut into cubes, skin reserved

30 ml olive oil

salt, to taste

 

Flathead

2 cups cornflour

2 tsp ground fennel

2 tsp ground cumin

Salt and white pepper

3 eggs, lightly beaten

4 flathead, filleted and pin boned

oil for deep frying

 

Tomato salad

175 grams heirloom tomatoes, roughly chopped

1 radish, quartered

Zest of 1 lemon

1 tbsp finely chopped parsley

10ml white wine vinegar

1 teaspoon Dijon mustard

40 ml grapeseed oil

 

To serve

Fried sweet potato slices

 

  • Preheat oven to 200C.
  • For the puree, place the potato in a small saucepan of lightly salted water and bring to a boil. Cook until tender. Remove from heat, strain and pass through a sieve into a bowl. Add butter, lemon zest, lemon juice and dill. Mix to combine and adjust seasoning. Set aside, keeping warm.
  • For the cubed potatoes and skins, arrange potato cubes and skin on a lined baking tray. Drizzle with oil and season and bake until crisp, about 10 to 15 minutes. Set aside.
  • For the flat head, heat the oil to 180C. Combine cornflour, salt and spices in a small bowl. Dip the flathead into the egg, then the cornflour mixture. Repeat process to create a double coating. Fry the fish until it reaches a light, golden brown colour, about 4-5 minutes. Remove fish from oil, sprinkle with salt and drain on paper towel.
  • For the salad, combine tomatoes, radish, lemon zest and parsley together in a bowl. Mix vinegar, mustard and oil together to make a dressing and whisk to combine. Just before assembly, toss the salad in the dressing.
  • To serve, spoon puree onto the plate and garnish with extra dill fronds. Place the potato cubes and skins on top, followed by the fish. Scatter tomato salad around the fish.

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