Market Fish Sliders with Crispy Baked Fries

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Cut potatoes into 0.5cm thick fries. Prepare the batter. Whisk together water, olive oil, fries spice and first measure of salt in a large bowl. Whisk in flour until there are no lumps. Add fries and toss, ensuring sure fries are well coated.
2. Place fries in a single layer on first prepared tray, leaving any excess batter behind. Drizzle over second measure of olive oil and sprinkle over second measure of salt. Bake (on upper oven rack) for 25-30 minutes, until golden and tender. Turn once during cooking. Season, if needed.
3. While chips are cooking, prepare the salad. Thinly slice tomatoes and cucumber and tear lettuce into pieces. Set aside.
4. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on high heat. Cook fish for 1-2 minutes each side, until just cooked through. Remove from pan and set aside.
5. While fish is cooking, cut slider buns in half horizontally and place on second prepared tray. Toast (on rack below fries) for 3-5 minutes, until warmed through and crispy.
6. To serve, fill each slider by spreading a little caper crème (if using, or mayo) on the base, stack with lettuce, tomato and cucumber and a piece of fish. Stack on top of bun over the filling and serve crispy baked fries and any extra salad on the side.