Inspired by the steamed whole fish with mayo and potato wedges that my mother used to cook (the only dish she did rather well), the version with fried fish is in deference to Speedy who can’t appreciate fish unless it’s fried and crispy. I have to admit that fried fish and potatoes work better with the sauce as the frying creates a more robust texture overall.
The procedure for making this dish consists of three parts:
1. Making the no-cook garlic-lemon mayo sauce;
2. Frying the fish and potatoes; and
3. Assembling the dish.
You can use a whole fish, fish steaks or fillets. Whichever cut you choose, remember to rub with salt and pepper at least 30 minutes before frying. If using fillets, I suggest coating them in batter before frying, something similar to how Speedy cooked his beer-battered fish and chips.
The following recipe is for a whole fish. (more)