1. Prep and cook chips

Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes into 5mm-thick chips. Put the chips on the lined tray, drizzle with 1 tbs olive oil, scatter with 1 tsp country seasoning, season with pepper and toss to coat. Roast for 25 mins or until golden and tender.

2. Make yoghurt tartare

While the chips are cooking, finely chop the capers. Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Combine the yoghurt, capers, lemon zest and ½ tsp dijon mustard in a bowl and season with salt and pepper.

3. Prep and crumb fish

Put 1 tbs flour in a dish. Whisk 1 egg in a bowl. Combine breadcrumbs and remaining country seasoning in a separate dish. Pat fish dry with paper towel. (If you wish to remove skin, make an incision with a knife between fish flesh and skin. Grip skin tightly and slice in a downward motion). Dust fish with flour, shake off excess, then dip in egg and coat in breadcrumbs.

4. Cook fish

Heat 1cm oil in a medium deep frypan over medium heat. Cook the fish for 3-4 mins each side until golden and cooked through (cooking times may vary depending on thickness of fillets). Drain the fish on paper towel, then season generously with salt.

5. Prep slaw

Meanwhile, finely shred the cabbage with a sharp knife. Slice half the apple* lengthwise. Stack the slices and cut into matchsticks. Reserve a few whole parsley leaves, then coarsely chop the remaining leaves and finely chop the stems.

6. Toss slaw and serve

Put the cabbage, apple, chopped parsley leaves and stems and 1 tbs lemon juice in a large bowl. Season with salt and pepper and toss to combine. Divide the fish, chips and slaw among plates and scatter with the reserved parsley leaves. Serve with the yoghurt tartare and lemon wedges.