Ingredients

• 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

Method

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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