Pistachio Crusted Snapper with Crispy Potatoes

Sashi reinvents a classic fish and chip recipe by adding pistachio crumbed snapper and crispy, delicate potato fondant on the side

Recipe by: Sashi Cheliah - Contestant

Serves: 4


Dill and Caper Sauce:

Potato Fondant:

Crispy Potato:

Baked Cherry Tomatoes:

Pistachio Crumbed Fish:

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  1. Preheat oven to 200C.
  2. For the Dill and Caper Sauce, combine ingredients together in a small bowl, cover and set aside, in fridge, until serving.
  3. For the Potato Fondant, using a 4cm cutter, cut 1 round from each potato and trim to level top and base to create a cylinder shape.
  4. Heat butter and thyme in a small, deep, oven proof saucepan over low heat. Add potato cylinders and cook on top and base until golden brown, about 2-3 minutes each. Add chicken stock and bring to a boil. Transfer to oven to cook until the potatoes are soft and have a crispy top, about 30 minutes. Remove from oven and set aside, keeping warm until serving.
  5. For the Crispy Potato, heat grapeseed oil in a medium saucepan to 180C.
  6. Peel potato and cut into matchsticks. Use a tea towel to remove moisture from potatoes.
  7. Deep fry the potato in the hot oil, working in batches if necessary, until golden brown and crispy, about 2-3 minutes. Remove from oil and drain on paper towel. Season with salt and set aside until serving.
  8. For the Baked Cherry Tomatoes, place tomatoes onto a lined baking tray and place in oven to cook for 5 minutes. Remove from oven.
  9. Meanwhile, heat butter and thyme in a large frypan set over medium heat. Add the tomatoes and cook, spooning butter over, until softened. Season with salt, remove from heat and set aside until serving.
  10. For the Pistachio Crumbed Fish, place pistachios on a small tray and toast lightly in the oven, about 5 minutes. Remove from oven.
  11. Transfer pistachios to a small food processor. Add panko crumb, butter, java peppers and salt and process to a coarse crumb.
  12. Press crumb mixture onto one side of each snapper fillet.
  13. Place olive oil in a large, ovenproof frypan and set over medium heat. Add fish, crumb side up, and cook for 2 minutes. Transfer frypan to oven and bake until fish is just cooked through, about another 2-3 minutes. Remove from oven and set aside, keeping warm, until serving.
  14. To serve, place a spoonful of Dill and Caper Sauce in the middle of each serving plate and top with a portion of Pistachio Crumbed Fish. Add a Potato Fondant and some Baked Cherry Tomatoes. Sprinkle with Crispy Potatoes and garnish with dill leaves.
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