Crispy Fish with Dill & Fried Capers

If this recipe reminds you of fish fingers, well, yes. It’s the pan-frying on the stovetop that make this dish. The best part of this recipe is the dill in the breadcrumb mixture, which, coupled with the yoghurt sauce, invites a sort of Greek feel to the whole thing (if they had fish fingers in Greece).

Serves 4

90 g (1½ cups) panko breadcrumbs

20 g (½ cup) finely chopped dill, plus more as needed

sea salt and freshly ground black pepper

1 large egg

4 fillets thin white fish, such as flounder or snapper

8 tablespoons olive oil, plus more as needed

8 garlic cloves, 7 thinly sliced, 1 finely grated

40 g (¼ cup) capers, drained

250 g (1 cup) full-fat Greek yoghurt

10 g (¼ cup) finely chopped parsley or chives

Aleppo pepper or gochugang (optional)

2 lemons, quartered, for serving

1. In a shallow baking dish or bowl, combine the panko and finely chopped dill and season with salt and pepper. Set aside.
2. In a medium bowl, whisk the egg with 1 teaspoon of water. Season with salt and pepper and set aside.
3. Season the fish with salt and pepper on both sides, then dip into the egg mixture. Using your hands (or tongs), pick up the fish, letting any excess egg run off. Firmly press the fish into the panko mixture and cover it with crumbs, packing them on until the fish is well coated. Shake off any excess crumbs and set aside. Repeat with the remaining fish.
4. In a large frying pan, heat 6 tablespoons of the olive oil over a medium-high heat. Working two at a time, place the fillets into the pan and cook, pressing lightly to make contact with the pan, until nicely golden brown, 3–4 minutes. Using tongs or a spatula, flip the fish and continue to cook until well browned on the other side, 2–3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining fish.
5. Wipe out the frying pan and return it to the stove over a medium-high heat. Add the remaining 2 tablespoons olive oil and add the sliced garlic and capers. Cook, stirring or swirling occasionally, until the garlic and capers are starting to brown and crisp, 5–8 minutes.
6. Meanwhile, combine the yoghurt and the finely grated garlic in a small bowl and season with salt and pepper.
7. To serve, spoon some garlicky yoghurt onto a plate, top with crispy fish, and spoon over the crispy garlic and capers. Top with parsley, Aleppo pepper, if you like, and more dill. Serve with the lemon wedges.