Vinegar Salt Crispy-Skin Barramundi with Crushed New Potatoes and Parsley Salsa

Difficulty: Easy | Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 4 | Dietary: Gluten-Free, Dairy-Free

Spring's here, the evenings are getting longer and nobody wants a heavy stew anymore. This is fish and chips' grown-up cousin: crackly barra skin and crushed spuds, both hit with Chooki's Vinegar Chicken Salt so every mouthful tastes a bit like the chippy. A sharp parsley and caper salsa keeps the whole plate fresh.

Step 1: Boil the Potatoes and Make the Salsa

Put the potatoes in a pot of cold salted water, bring it to the boil and simmer for 15 to 18 minutes, until a knife slides straight through. Drain and leave them to steam dry in the colander for 5 minutes. While they cook, stir the parsley, capers, eschalot and extra virgin olive oil together with the juice of half the lemon.

Step 2: Crush and Season the Spuds

Tip the potatoes back into the warm pot and press each one once with a fork so it splits open but doesn't turn into mash. Add a splash of olive oil and 1 teaspoon of Chooki's Vinegar Chicken Salt while they're still steaming. The steam helps the salt stick. Put the lid on to keep them warm.

Step 3: Crisp the Skin

Pat the barra skin properly dry with paper towel, then sprinkle 1 teaspoon of the salt over the skins. Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat until it shimmers. Lay the fillets in skin side down and press them flat with a spatula for the first 30 seconds so they don't curl. Leave them alone for 4 to 5 minutes, until the skin is deep golden and the flesh has turned white most of the way up the side. Flip for 1 more minute, then lift out. Drop the other lemon half cut side down in the hot pan for a minute to char.

Step 4: Plate Up

Pile the crushed potatoes on plates and sit the fish on top, skin side up. Sprinkle the last teaspoon of salt over the skin and spoon the salsa beside the fish rather than on it, so the skin stays crunchy. Squeeze the charred lemon over at the table.

Tip: If the fish sticks when you go to flip it, give it another minute. The skin lets go of the pan on its own once it's properly crisp.