Whiting fillets in parmesan crust with fennel remoulade

AT A GLANCE

  • Serves 6 people

  • 6 whiting fillets, each cut into 2-3 pieces
  • 2 tbsp rice flour
  • 2 eggs, lightly beaten
  • 85 gm (1¼ cups) sourdough breadcrumbs, made from day-old bread
  • 50 gm finely grated parmesan
  • For shallow-frying: olive oil
  • To serve: salad of baby spinach leaves and lemon wedges
  •  
  • Fennel remoulade
  • 3 bulbs (about 130gm each) baby fennel, trimmed, cut into julienne and tossed with 2 tsp lemon juice
  • ¾ cup thick homemade mayonnaise
  • 45 gm (¼ cup) finely chopped cornichons
  • 1 tbsp baby capers
  • 1 tbsp finely chopped French tarragon
  • 2 tsp Dijon mustard
01   For fennel remoulade, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.
02   Dust whiting in rice flour and shake away excess. Dip in egg and toss in combined breadcrumbs and parmesan. Heat a frying pan filled with 1cm of olive oil, then shallow-fry whiting for 1-2 minutes on each side or until golden. Drain on absorbent paper and serve immediately with fennel remoulade, a salad of baby spinach leaves and lemon wedges.

Topics:

WHITING, MAIN, CORNICHONS, DRINK SUGGESTION, SEAFOOD, MEDITERRANEAN, TARRAGON, FENNEL, FISH, PARMESAN, CAPERS, FAST, EGGS

Recipe:

KATHY SNOWBALL

Photography:

CHRIS COURT

Styling:

SOPHIA YOUNG

Drinking Suggestion:

2004 PATUTAHI GEWÜRZTRAMINER.

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