Tunisian fish complet with tastira and potatoes

Method

1. If preparing original and lighter portions together, set aside the ingredients and quantities shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the quantities given for the whole preparation between the pans or bowls, rather than using the full quantity in each. Keep the fish in the fridge. Peel the potatoes, cut into 1 cm chips, rinse, then dry very thoroughly. Prepare the peppers, tomatoes and garlic. Heat the oven to 90°C to keep the first fried batches warm.
2. For the original portions, heat the sunflower oil bath to 160°C in a saucepan suited to the available oil volume (20 cm as a guide), filling it no more than halfway. Fry the potatoes in batches suited to the pan, without crowding, for 6–8 minutes: they should soften but stay pale. Drain on a rack.
3. Bring the oil to 170°C. Dry the peppers, fry in small batches for 5–6 minutes, then drain. Roughly chop with a knife. In a sauté pan, heat 15 g olive oil for the tastira, add the garlic, caraway, 1 g cumin and harissa; stir for 30 seconds, then add the tomatoes and 1 g salt. Cook over a medium heat for 12–15 minutes, until the free liquid has evaporated. Stir in the peppers and keep over a very low heat.
4. Bring the oil bath to 180°C and fry the potatoes again in batches suited to the pan, for 2–3 minutes until golden. Drain, season with 2 g salt for the potatoes and keep on the rack in the oven, uncovered to preserve the crust.
5. For the fish portions, take out the allocated fish, pat dry and rub with the shares of cumin (two-thirds), salt (one-third) and pepper reserved for these portions only. Dust very lightly with flour and shake off the excess. Lower the oil bath to 170°C and fry the steaks in batches suited to the pan for 3–4 minutes per side, depending on their thickness. The flesh should be opaque and come away from the bone, at about 63°C in the centre. Drain on a clean rack. Keep the first batch on this clean rack in the oven already at 90°C, uncovered, only while frying the final batch, about 6–8 minutes. Plate up and serve immediately afterwards; do not extend this holding time.
6. During the final batch, heat the 10 g olive oil reserved for the eggs in a small frying pan. Crack in the allocated eggs, season with 1 g salt and cook over a medium-low heat for 3–4 minutes, until the whites are set. Cover briefly if needed to set the white close to the yolk.
7. Serve the hot tastira, potatoes, fish steaks and eggs with the lemon wedges. Use clean utensils for each component and serve as soon as the fish has finished frying.

Variants and their steps remain below the recipe.