The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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

You'll need

  Whiting 1½ tsp celery seeds, coarsely crushed with 1 tsp sea salt, using a mortar and pestle 150 gm (1 cup) fine matzo meal (available from supermarkets and delicatessens) 12 whiting fillets (about 70 gm each), skinned and pin-boned For shallow-frying: sunflower oil   Crème fraîche tartare sauce 2 egg yolks 1 tsp Dijon mustard 200 ml sunflower oil 2½ tbsp olive oil 1 tbsp lemon juice 1 tbsp (about 1) finely chopped dill pickle 1 tbsp salted capers, rinsed and finely chopped 1 tbsp finely chopped celery 1 tbsp each finely chopped dill and flat-leaf parsley 1 small clove garlic, finely chopped 1 tbsp crème fraîche, or to taste   Potato latkes 1 kg Sebago potatoes, coarsely grated, soaked in cold water for 10 minutes, then drained and squeezed of excess moisture 1 small brown onion, coarsely grated ¼ cup flat-leaf parsley, coarsely chopped 2 tbsp finely chopped chives 1½ tbsp plain flour 1 egg, lightly beaten


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.