Crumbed Whiting with Potato Salad

By Adam Mead - Head Chef, Locale Restaurant
Feature recipe for October 2016

Serves 4
  • 6 King George whiting fillets
  • plain flour for dusting
  • vegetable oil for frying

Crumb

  • 200g panko bread crumbs 
  • 2 cloves garlic, chopped 
  • zest of one lemon
  • 1 bunch parsley, chopped
  • Egg Wash
  • 2 whole eggs
  • 150ml milk

Combine the crumb ingredients together. Make an egg wash. Cut the King George whiting fillets into 3. Season lightly with salt and individually dust with flour, dip in the egg wash and coat with the crumbing mix. When ready to serve carefully heat a pot of oil (no more than 2/3 full) to 180˚C and cook the fish in batches. Drain on paper towel and serve with a lemon wedge and potato salad.

Potato Salad

  • 4 kipfler potatoes small handful watercress
  • 50g cerignola olive cheeks small handful chervil
  • ¼ bunch parsley extra virgin olive oil
  • ½ preserved lemon, drizzle lemon juice
  • rinsed and finely sliced

Place the potatoes in a pot of salted water and bring to the boil. Simmer gently until cooked. Remove the skin with a small knife while still warm. Allow to cool and slice, combine with all the other ingredients, finish with a drizzle of lemon juice and season to taste.

Enjoy this dish with De Bortoli Windy Peak Pinot Grigio

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