Method

• Start by preparing the fried capers – pat the drained capers dry with kitchen paper towel.
• Add the oil to a small saucepan to a depth of one centimetre. Heat the oil over high heat, until shimmering. NB To test if the oil is ready, add a caper; it should sizzle immediately. Add half the capers to the oil and fry for 1 minute or until crispy. Remove the capers with a slotted spoon and spread on kitchen paper towel. Repeat with the remaining capers. Set aside.
• Heat the oven to 120C/100Cfan/Gas½. NB This is to keep the whitefish warm while you pan-fry in batches.
• Using a silicone brush smear both sides of the whitefish fillets with Black Garlic Paste.
• Sift the flour, Old Bay Seasoning, salt and pepper together onto a large plate.
• Pour the beaten eggs onto a second plate.
• One at a time, dip the fish fillets into the seasoned flour until evenly coated. Shake off the excess flour. Dip the fillets into the beaten eggs, coating the fish thoroughly. Dip the fish into the seasoned flour again. Transfer the fish to a non stick baking tray while you prepare the other fillets.
• Heat a large frying pan over a medium to high heat. Add the vegetable oil and the butter. Swirl until the butter has melted and is just beginning to foam. Immediately add the fish fillets to the pan, one or two at a time. Sear each side for 2 to 3 minutes, turning once, until burnished brown.

To Serve: scatter over the fried capers and serve with lemon and lime wedges.

Top Tip: this method of cooking is great for any whitefish fillets – hake, basa, haddock, sole, tilapia and cod. Black Garlic Kitchen used basa fillets* but the sustainability of seafood can vary, so check the Good Fish Guide to make sure you’re making an ocean-friendly choice.