eCook Meal
Seared Yellowtail & Crispy DIY Onions
with baby potatoes, homemade tartar sauce & fresh dill
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!
Serving guide
Choose your portion size.
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 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 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 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R110.61
for 4 servings · R27.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Gherkins needs 200 gMild Dill Gherkins 780 g 780 g at R63.99 · 26% of packR16.41
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R29.99 · 1.14× packR34.27
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Self-raising Flour needs 240 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
Not in the Woolies basket — source these elsewhere:
- Line-caught Yellowtail Fillets
- That Mayo (Original)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Seared Yellowtail & Crispy DIY Onions?
The preparation time for Seared Yellowtail & Crispy DIY Onions with baby potatoes, homemade tartar sauce & fresh dill is between 25 and 40 minutes.
What is the total time required to make Seared Yellowtail & Crispy DIY Onions with baby potatoes, homemade tartar sauce & fresh dill?
The total time required to make Seared Yellowtail & Crispy DIY Onions with baby potatoes, homemade tartar sauce & fresh dill is between 40 and 55 minutes.
How many servings does Seared Yellowtail & Crispy DIY Onions provide?
4 servings
What are the main ingredients in Seared Yellowtail & Crispy DIY Onions?
Baby Potato, Cucumber, Dill, Gherkins, Green Leaves, Line-caught Yellowtail Fillets, Onion, Self-raising Flour, That Mayo (Original)
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?
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). 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. 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. 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. 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.
What should be prepared from my kitchen to make Seared Yellowtail & Crispy DIY Onions?
Baby Potato, Cucumber, Dill, Gherkins, Green Leaves, Line-caught Yellowtail Fillets, Onion, Self-raising Flour, That Mayo (Original)
How many calories does Seared Yellowtail & Crispy DIY Onions have?
851 calories
How much fat content does Seared Yellowtail & Crispy DIY Onions have?
grams