Name: Snapper and chilli-salted potato slices with capsicum remoulade
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Snapper and chilli-salted potato slices; 3 large potatoes (900g), unpeeled, cut into 1cm slices; 1/4 cup (60ml) olive oil; 1 tablespoon fried shallots; 1/2 teaspoon dried chilli flakes; 2 teaspoon sea salt; 4 x 275g snapper fillets; 1/4 cup (35g) plain flour; Capsicum remoulade; 1/3 cup (85g) char-grilled capsicum, drained, sliced thinly; 1/3 cup (100g) mayonnaise; 1 tablespoon drained capers, rinsed, chopped finely; 2 anchovy fillets, drained, chopped finely; 1 tablespoon finely chopped fresh flat-leaf parsley; 2 teaspoon lemon juice

Snapper and chilli-salted potato slices with capsicum remoulade

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Serves 4

Prep

15M

Cook

45M

Total

Ingredients

Snapper and chilli-salted potato slices

3 large potatoes (900g), unpeeled, cut into 1cm slices

1/4 cup (60ml) olive oil

1 tablespoon fried shallots

1/2 teaspoon dried chilli flakes

2 teaspoon sea salt

4 x 275g snapper fillets

1/4 cup (35g) plain flour

Capsicum remoulade

1/3 cup (85g) char-grilled capsicum, drained, sliced thinly

1/3 cup (100g) mayonnaise

1 tablespoon drained capers, rinsed, chopped finely

2 anchovy fillets, drained, chopped finely

1 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoon lemon juice

Method

1.Boil, steam or microwave potato until tender; drain. Combine in medium bowl with oil.

2.Meanwhile, crush shallots, chilli and salt finely using mortar and pestle.

3.Combine ingredients for capsicum remoulade in small bowl.

4.Coat fish in flour; shake off excess.

5.Cook potato slices, in batches, on heated oiled flat plate until browned both sides. Sprinkle with chilli salt; cover to keep warm.

6.Cook fish on flat plate until browned both sides and cooked through.

7.Serve fish with remoulade and potato.

Fried shallots, often sold by their Thai name of homm jiew, are available from Asian grocery stores in jars or cellophane bags, and will keep for months if stored tightly sealed. They can be added to any number of Western dishes for a tasty bit of surprise crunch.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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