Grilled whole turbot with hand-cut fries

• 1 whole turbot (about 600-800g), gutted and cleaned
• 3 large Russet potatoes, peeled and cut into batons
• 45 ml extra virgin olive oil
• 5 ml sea salt
• 2 ml freshly cracked black pepper
• 1 lemon, cut into wedges
• Vegetable oil for deep frying

1. Prepare the fries by soaking the potato batons in cold water for 30 minutes to remove excess starch. Drain and pat them thoroughly dry with paper towels.
2. Heat vegetable oil in a deep fryer or heavy pot to 325°F (160°C). Fry the potatoes in batches for about 5 minutes until soft but not browned. Remove and drain on paper towels.
3. Increase the oil temperature to 375°F (190°C). Fry the potatoes a second time for 2-3 minutes until golden brown and crispy. Season immediately with salt.
4. Preheat a grill or grill pan to medium-high heat. Score the dark skin of the turbot in a diamond pattern to prevent curling and ensure even cooking.
5. Pat the fish dry and brush both sides with olive oil, salt, and pepper.
6. Place the fish on the grill. Cook for about 6-8 minutes per side. Ensure the fish reaches an internal temperature of 145°F (63°C), where the meat becomes opaque and flakes easily with a fork.
7. Remove the fish carefully from the heat and let it rest for 2 minutes before serving.

Serve the grilled turbot hot on a large platter alongside the crispy fries and a fresh lemon wedge. A side of garlic aioli or a simple green salad with a vinaigrette would complement the richness of the fish perfectly.