Nathan Outlaw takes a different approach to fish and chips

ANCHOVIES WITH CRISPY POTATO WEDGES WITH LEMON & GARLIC CRÈME FRAÎCHE

Boquerones are fresh, white anchovy fillets that are marinated in olive oil and vinegar. I can’t get enough of them and eat them like sweets. Traditionally, in Spain, they are served as tapas and usually finished with garlic and parsley. With that in mind, and with my love of chips, this side dish was born. A simply grilled fillet of white fish with a bowl of these anchovy potatoes and a green salad is my idea of heaven. My take on dirty fries.

Serves 4 as a side

large baking potatoes 4
garlic cloves 12, separated (1 finely chopped, the rest left with skins on)
olive oil ½ tbsp
lemon zest and juice of 1
full-fat crème fraîche 5 tbsp
sunflower oil for deep-frying
boquerones (anchovies in vinegar) 24
flat-leaf parsley 3 tbsp, finely sliced
sea salt and freshly ground black pepper

Preheat your oven to 200C fan/gas mark 7. Cook the baking potatoes for 1½ hours, turning them at the halfway point.

Meanwhile, place the skin-on garlic cloves on a large piece of foil. Season with salt and the olive oil, then scrunch the foil over to make a bag. Place in the oven for 15 minutes, then remove and set aside.

In a small serving bowl, mix the lemon zest and juice with the crème fraîche and chopped garlic, then season with salt and pepper. Set aside in the refrigerator.

When the potatoes are cooked, cool slightly and cut into fat wedges.

Heat a deep-fat fryer to 180C or heat some sunflower oil in a deep, heavy-based pan (not filling more than two-thirds full). Fry the potato wedges for 3-4 minutes until crisp and golden. Drain on kitchen paper and season with salt and pepper.

Add the baked garlic cloves to the fryer and cook for just 30 seconds, then remove and drain on kitchen paper.

Divide the potato wedges among 4 plates or bowls and drape the anchovies over them. Scatter over the fried garlic and sliced parsley.

Serve hot, with the crème fraîche alongside.

DEEP-FRIED MEGRIM SOLE WITH A CHILLI & SEED DRESSING

This is a very simple, quick recipe that makes the best use of megrim sole. The fillets are coated in potato starch before frying and that’s enough to keep the fish moist and prevent it overcooking. The dressing is an interesting collection of flavours that go so well with fried fish, plus a good kick of chilli! If chilli isn’t for you, just leave it out. This technique will work well with all flat fish. Rice or chips work well as a side.

Serves 4

sunflower oil for deep-frying
farina potato starch 100g
megrim sole 4 (300–400g each), filleted, skinned and trimmed

For the dressing:
pumpkin seeds 2 tbsp
sesame seeds 1 tbsp
cumin seeds 1 tsp
ripe plum tomatoes 3, deseeded and chopped
coriander leaves a handful, washed and chopped
limes juice of 2
red chilli 1, deseeded and chopped
fresh oregano leaves 1 tsp
garlic clove 1, finely chopped or grated
olive oil 200ml
sea salt and freshly ground black pepper

To make the dressing, toast the seeds in a dry frying pan over a medium heat for 5 minutes. Using a mortar and pestle or a small blender, blitz three-quarters of the toasted seeds, reserving the rest for later.

Place the tomatoes, coriander, lime juice, chilli, oregano, garlic and olive oil together in a bowl and season with salt and pepper. Mix well, then add the toasted and blitzed seeds. Leave for the flavours to mingle while you cook the fish.

To cook the fish, heat a deep-fat fryer to 180C or heat some sunflower oil in a deep, heavy-based pan (not filling more than two-thirds full). Meanwhile, season the potato starch with salt. When the oil is hot, pass the fish, fillet by fillet, through the potato starch. Tap off the excess and place them on a tray. Deep-fry the fish for 2 minutes. Unless you have a big fryer/pan, do this in two batches. Remove with a slotted spoon to drain on kitchen paper.

Recipes from Nathan Outlaw on Fish (Octopus Publishing, £30). Order for £25.50 with free P&P from theobservershop.co.uk