Pan-fried barramundi curry

Ingredients:
1 piece of barramundi fillet (about 300g)
Salt and pepper
1 tablespoon flour
1 tablespoon curry powder (store bought)
1 large Yukon gold potato, cut into wedges
1 large purple potato, cut into wedges
½ cup corn oil
1 lemon, halved

Method:
1. Dry the fish completely with kitchen towels.

2. Mix the flour with the curry powder.

3. Make diagonal slits along the fillet of the barramundi (for more even cooking).

4. Season the fish and potato wedges with salt and pepper.

5. Heat the oil in a large frying pan and start frying the potatoes for about 3 minutes per side over medium high heat.

6. Coat the fish in the seasoned flour and dust off any excess flour.

7. Start frying the barramundi skin-side down once the potatoes require flipping (to ensure they finish cooking at about the same time).

8. Turn the fish after 2 minutes and cook for a further 2 minutes.

9. Serve the barramundi together with the potato wedges and lemon to squeeze.