A touch of class

The New York Times' bestselling author Alison Roman gives family favourites an elegant twist.

- CHRIS BERNABE

If these remind you of fish fingers, well, yes. However, I have tried to make crispy fish in the oven like a fish finger, and have been disappointed every time. It's the pan-frying on the stovetop that will please you the most and make this worth your while. The skillet of hot oil keeps the breadcrumbs stuck to the fish, evenly browning and properly crisping without overcooking what's underneath. Anyway, 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).

CRISPY FISH WITH DILL & FRIED CAPERS

Serves 4

• 90g panko breadcrumbs

• 20g finely chopped dill, more as needed

• kosher salt and freshly ground black pepper

• 1 large egg

• 4 fillets thin white fish, such as flounder or basa

• 8 tbsp olive oil, plus more as needed

• 8 garlic cloves, 7 thinly sliced, 1 finely grated

• 40g capers, drained

• 250g full-fat Greek yoghurt

• 10g finely chopped parsley or chives

• Aleppo pepper or Korean gochugaru (optional)

• 2 lemons, quartered, for serving

In a shallow baking dish or bowl, combine the panko and finely chopped dill and season with salt and pepper. Set aside.

In a medium bowl, whisk the egg with 1 teaspoon of water. Season with salt and pepper and set aside.

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.