What are the main ingredients in Seared Yellowtail & Crispy DIY Onions?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Butter (optional)

What is the nutritional information of Seared Yellowtail & Crispy DIY Onions?

Calories: 851, Carbs: 98 grams, Fat: grams, Protein: 49.1 grams, Sugar: 12.7 grams, Salt: 582 grams

How do I prepare Seared Yellowtail & Crispy DIY Onions?

TARTAR & BATTER: In a small bowl, combine the mayo, ½ the chopped dill, the diced gherkin, seasoning, and a splash of water. Set aside. In a bowl, whisk 1 egg with a splash of water. In a separate bowl, combine the flour with seasoning. CLASSIC SIDE: In a salad bowl, combine the boiled baby potatoes, the green leaves, the cucumber half-moons, the remaining dill, a drizzle of olive oil, and seasoning. ALL DONE!: Plate up the seared yellowtail and dollop over ½ the tartar sauce. Side with the crispy onions and the baby potato & cucumber salad. Serve with the remaining sauce for dunking. Cheers, Chef! FRIED ONIONS: Place a pot or pan over medium heat with enough oil to cover the base. Coat the onion slices in the egg mixture, then toss in the bowl of seasoned flour. When the oil is hot, carefully lower the floured onion slices into the hot oil. Fry until golden brown, 2-4 minutes (shifting halfway). You may need to do this step in batches. Drain on paper towel. BABY TATOES: Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover. YUMMY YELLOWTAIL: Place a pan over medium heat with a drizzle of oil. Pat the yellowtail dry with paper towel and season. When hot, fry the yellowtail, skin side down, until crispy, 3-5 minutes. Flip and fry until cooked through, 2-3 minutes. In the final minute, baste with a knob of butter (optional).

What should be prepared from my kitchen to make Seared Yellowtail & Crispy DIY Onions?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Butter (optional)

Seared Yellowtail & Crispy DIY Onions

Name: Seared Yellowtail & Crispy DIY Onions
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Paper Towel; Butter (optional)

If you’re looking for an easy (yet impressive) seafood dish to serve up for dinner, look no further than this winner! Yellowtail is seared until golden, onions are floured and then fried until crispy and oh-so-addictive. Served with a dill & baby potato salad and dollops of homemade tartar sauce. Delicious!

Seared Yellowtail & Crispy DIY Onions

with baby potatoes, homemade tartar sauce & fresh dill

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Cucumber
Fresh Dill
Gherkins
Green Leaves
Line-caught Yellowtail Fillet
Line-caught Yellowtail Fillets
Onion
Onions
Self-raising Flour
That Mayo (Original)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel
Butter (optional)

Photo of Seared Yellowtail & Crispy DIY Onions

Serves 1

BABY TATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
TARTAR & BATTER
In a small bowl, combine the mayo, ½ the chopped dill, the diced gherkin, seasoning, and a splash of water. Set aside. In a bowl, whisk 1 egg with a splash of water. In a separate bowl, combine the flour with seasoning.
FRIED ONIONS
Place a pot or pan over medium heat with enough oil to cover the base. Coat the onion slices in the egg mixture, then toss in the bowl of seasoned flour. When the oil is hot, carefully lower the floured onion slices into the hot oil. Fry until golden brown, 2-4 minutes (shifting halfway). You may need to do this step in batches. Drain on paper towel.
YUMMY YELLOWTAIL
Place a pan over medium heat with a drizzle of oil. Pat the yellowtail dry with paper towel and season. When hot, fry the yellowtail, skin side down, until crispy, 3-5 minutes. Flip and fry until cooked through, 2-3 minutes. In the final minute, baste with a knob of butter (optional).
CLASSIC SIDE
In a salad bowl, combine the boiled baby potatoes, the green leaves, the cucumber half-moons, the remaining dill, a drizzle of olive oil, and seasoning.
ALL DONE!
Plate up the seared yellowtail and dollop over ½ the tartar sauce. Side with the crispy onions and the baby potato & cucumber salad. Serve with the remaining sauce for dunking. Cheers, Chef!

Baby Potatoes - 200g
That Mayo (Original) - 50ml
Fresh Dill - 3g
Gherkins - 50g
Self-raising Flour - 60ml
Onion - 1
Line-caught Yellowtail Fillet - 1
Green Leaves - 20g
Cucumber - 100g

Download the Recipe

Serves 2

BABY TATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
TARTAR & BATTER
In a small bowl, combine the mayo, ½ the chopped dill, the diced gherkin, seasoning, and a splash of water. Set aside. In a bowl, whisk 1 egg with a splash of water. In a separate bowl, combine the flour with seasoning.
FRIED ONIONS
Place a pot or pan over medium heat with enough oil to cover the base. Coat the onion slices in the egg mixture, then toss in the bowl of seasoned flour. When the oil is hot, carefully lower the floured onion slices into the hot oil. Fry until golden brown, 2-4 minutes (shifting halfway). You may need to do this step in batches. Drain on paper towel.
YUMMY YELLOWTAIL
Place a pan over medium heat with a drizzle of oil. Pat the yellowtail dry with paper towel and season. When hot, fry the yellowtail, skin side down, until crispy, 3-5 minutes. Flip and fry until cooked through, 2-3 minutes. In the final minute, baste with a knob of butter (optional).
CLASSIC SIDE
In a salad bowl, combine the boiled baby potatoes, the green leaves, the cucumber half-moons, the remaining dill, a drizzle of olive oil, and seasoning.
ALL DONE!
Plate up the seared yellowtail and dollop over ½ the tartar sauce. Side with the crispy onions and the baby potato & cucumber salad. Serve with the remaining sauce for dunking. Cheers, Chef!

Baby Potatoes - 400g
That Mayo (Original) - 100ml
Fresh Dill - 5g
Gherkins - 100g
Self-raising Flour - 125ml
Onion - 1
Line-caught Yellowtail Fillets - 2
Green Leaves - 40g
Cucumber - 200g

Download the Recipe

Serves 3

BABY TATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and cover.
TARTAR & BATTER
In a small bowl, combine the mayo, ½ the chopped dill, the diced gherkin, seasoning, and a splash of water. Set aside. In a bowl, whisk 2 eggs with a splash of water. In a separate bowl, combine the flour with seasoning.
FRIED ONIONS
Place a pot or pan over medium heat with enough oil to cover the base. Coat the onion slices in the egg mixture, then toss in the bowl of seasoned flour. When the oil is hot, carefully lower the floured onion slices into the hot oil. Fry until golden brown, 2-4 minutes (shifting halfway). You may need to do this step in batches. Drain on paper towel.
YUMMY YELLOWTAIL
Place a pan over medium heat with a drizzle of oil. Pat the yellowtail dry with paper towel and season. When hot, fry the yellowtail, skin side down, until crispy, 3-5 minutes. Flip and fry until cooked through, 2-3 minutes. In the final minute, baste with a knob of butter (optional).
CLASSIC SIDE
In a salad bowl, combine the boiled baby potatoes, the green leaves, the cucumber half-moons, the remaining dill, a drizzle of olive oil, and seasoning.
ALL DONE!
Plate up the seared yellowtail and dollop over ½ the tartar sauce. Side with the crispy onions and the baby potato & cucumber salad. Serve with the remaining sauce for dunking. Cheers, Chef!

Baby Potatoes - 600g
That Mayo (Original) - 150ml
Fresh Dill - 8g
Gherkins - 150g
Self-raising Flour - 180ml
Onions - 2
Line-caught Yellowtail Fillets - 3
Green Leaves - 60g
Cucumber - 300g

Download the Recipe

Serves 4

BABY TATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and cover.
TARTAR & BATTER
In a small bowl, combine the mayo, ½ the chopped dill, the diced gherkin, seasoning, and a splash of water. Set aside. In a bowl, whisk 2 eggs with a splash of water. In a separate bowl, combine the flour with seasoning.
FRIED ONIONS
Place a pot or pan over medium heat with enough oil to cover the base. Coat the onion slices in the egg mixture, then toss in the bowl of seasoned flour. When the oil is hot, carefully lower the floured onion slices into the hot oil. Fry until golden brown, 2-4 minutes (shifting halfway). You may need to do this step in batches. Drain on paper towel.
YUMMY YELLOWTAIL
Place a pan over medium heat with a drizzle of oil. Pat the yellowtail dry with paper towel and season. When hot, fry the yellowtail, skin side down, until crispy, 3-5 minutes. Flip and fry until cooked through, 2-3 minutes. In the final minute, baste with a knob of butter (optional).
CLASSIC SIDE
In a salad bowl, combine the boiled baby potatoes, the green leaves, the cucumber half-moons, the remaining dill, a drizzle of olive oil, and seasoning.
ALL DONE!
Plate up the seared yellowtail and dollop over ½ the tartar sauce. Side with the crispy onions and the baby potato & cucumber salad. Serve with the remaining sauce for dunking. Cheers, Chef!