Pan-fried matzo-dusted whiting with potato latkes and crème fraîche tartare sauce

1.For crème fraîche tartare sauce, place egg yolks and mustard in a bowl, then stir to combine. Slowly add combined oils, drop by drop at first, whisking to emulsify, then in a thin stream until thick and well combined. Add lemon juice and whisk until incorporated, then add remaining ingredients, season to taste with sea salt and freshly ground black pepper, then stir to combine. Cover closely with plastic wrap and refrigerate until required, or for up to 1 week. Makes about 1¼ cups.

2.For potato latkes, place all ingredients in a large bowl and stir until well combined. Heat oil for shallow-frying in a large non-stick frying pan, then, using wet hands, form 2 tbsp potato mixture into flat fritters and cook, in batches, over medium-high heat for 2 minutes on each side or until crisp and cooked through. Drain on absorbent paper, then keep warm in a 120C oven. Makes about 24.

3.Place crushed celery seeds and matzo meal in a shallow bowl, season to taste with freshly ground black pepper, then dust whiting fillets in matzo mixture, shaking to remove excess. Heat oil for shallow-frying in a clean non-stick frying pan, then cook whiting fillets, in batches, for 3 minutes on each side or until cooked through and golden. Drain on absorbent paper. Serve pan-fried whiting fillets immediately and potato latkes, with crème fraîche tartare sauce passed separately.