The renowned British photographer shares his favorite dish. Much like his vivid artwork, it’s pure and simple.
Whether he is capturing an unsuspecting subject lounging on a beach in Italy, a waitress in Austria, or a child being carried by a soldier in North Korea, British photographer Martin Parr holds up a mirror to the world. One of the world’s most acclaimed contemporary artists, Parr captures seemingly mundane moments of everyday life in highly intimate and oftentimes kitschy ways. His works have been featured in over 100 solo photo books as well as approximately 80 exhibitions internationally. Parr has been extolled not only for its playful and sardonic style but also for its incisive and biting depictions of some of the issues that plague modern society: mass tourism and global consumerism. This ethos can be seen in Parrr’s most significant photobook Small World, originally published in 1996, which was recently updated and revised to incorporate his latest photographs exploring global tourism through a satirical lens. This inquisitive and critical point of view results in candid and nuanced snapshots of life, like Parr’s series Common Sense, which looks at consumer culture, and Real Food, an exploration of global cuisine. For Family Style’s inaugural issue, the legendary documentary photographer shares the recipe behind his favorite dish: “fried John Dory fish with asparagus and New Jersey potatoes, all with a mustard sauce.” Unsurprisingly, the recipe—much like his photographs—offers a snapshot of local life.
Ingredients
- 2 large eggs
- ¾ teaspoon salt
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup all-purpose flour
- 3 ½ cups fresh breadcrumbs
- Whole John Dory fish
- ¼ cup extra-virgin olive oil
- Potatoes
- Asparagus
- 1 teaspoon Dijon mustard
- 1 teaspoon wholegrain mustard
- 3 ounces white wine
Instructions
- Preheat oven to 250 degrees.
- Whisk eggs with a teaspoon of salt and pepper.
- Dredge fish in flour; shake off excess.
- Dip fish into eggs, then coat completely with breadcrumbs.
- Transfer to a baking sheet.
- Heat oil in a large skillet over medium-high heat.
- Cook for 3 minutes per side.
- Transfer to a baking sheet and keep warm in the oven.
- In a medium pot, add water and salt and bring to a boil
- Add potatoes and cook for about 3 minutes, then add the asparagus and cook for 2 more minutes.
- Run asparagus under cold water to stop from cooking any further.
- Put potatoes on a baking tray, toss with olive oil, and season with salt and pepper.
- Put into the oven for 15-20 minutes until golden brown.
- For the sauce, sauté garlic with butter for about 1 minute. Then add the wine and mustard and simmer for about 3 minutes or until the wine has reduced.
- Transfer fish to a plate and serve with mustard sauce and a side of potatoes and asparagus.