PATATAS BRAVAS HAS BEEN A FIRM FAVOURITE EVER SINCE I LIVED IN SPAIN. THIS IS MY TAKE ON THE SPANISH CLASSIC, WHICH YOU’LL FIND EASY TO DO AT HOME. MEATY GIANT PLAICE IS IDEAL HERE IF AVAILABLE; OTHERWISE USE STANDARD PLAICE OR OTHER FISH FILLETS.
4plaice or other white fish fillets (180—200g each), skinned
Rinse the fish fillets, pat dry with kitchen paper and check for small bones, removing any with kitchen tweezers. Cover and chill.
For the patatas bravas, break apart the garlic and set aside half of the cloves in their skins. Peel and finely chop the rest. Heat 2 tbsp olive oil in a large frying pan over a medium-low heat. Add the chopped garlic with a pinch o