Whole yellowtail

A handful of flour (roughly 1/3 cup)

A few pinches of smoked salt

Black pepper

A few grinds of smoked chilli flakes

Garlic and parsley butter



Add a good few pinches of smoked salt, lots of black pepper and a few grinds of smoked chilli flakes to a handful of flour.

Slice the fish into small fillets and dust each piece in the seasoned flour mixture, shaking off any excess. 

Fry them in batches in a pan with olive oil. 

Melt about a tablespoon of garlic and parsley butter and drizzle it over the fish.

Serve with fresh lemon and enjoy!




Recipe by Sam Linsel of Drizzle & Dip.

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