Crispy Fish Lettuce Wraps with Tartare Potato Salad

Steps

1. Bring a large pot of salted water to the boil. Prep & cook potatoes. Place potatoes in pot of boiling water and cook for about 12 minutes, until tender. Drain (run under cold water if you prefer your salad cool) and transfer to a bowl with first measure of tartare sauce. Toss to combine and season to taste.
2. Prep quickled shallots. In a small pot, combine all quickled shallot ingredients with a pinch of salt. Bring to a simmer on medium-high heat. Cook for 2 minutes, remove from heat and set aside to pickle. Drain before serving.
3. Prep veggies to serve.
4. Prep fish. Pat fish dry and remove any scales or bones. Cut larger fillets in half, season and toss in a bowl with flour. Add egg and toss to coat. In a second bowl, place almond breadcrumbs and coat fish well, shaking off any excess egg as you go.
5. Cook fish. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish in batches, for 2-3 minutes each side, depending on thickness, until golden and just cooked through. Wipe pan clean between batches. Season fish with salt.
6. Serve lettuce leaves filled with fish, veggies, shallots and remaining tartare sauce. Serve potato salad on the side.