Name: Whiting fillets in parmesan crust with fennel remoulade
Yield: 6
Ingredients: 6 whiting fillets, each cut into 2-3 pieces; 2 tbsp rice flour; 2 eggs, lightly beaten; 85 gm sourdough breadcrumbs, made from day-old bread (1¼ cups); 50 gm finely grated parmesan; For shallow-frying: olive oil; To serve: salad of baby spinach leaves and lemon wedges; Fennel remoulade; 3 bulbs baby fennel, trimmed, cut into julienne and tossed with 2 tsp lemon juice (about 130gm each); ¾ cup thick homemade mayonnaise; 45 gm finely chopped cornichons (¼ cup); 1 tbsp baby capers; 1 tbsp finely chopped French tarragon; 2 tsp Dijon mustard

Ingredients

6 whiting fillets, each cut into 2-3 pieces

2 tbsp rice flour

2 eggs, lightly beaten

85 gm sourdough breadcrumbs, made from day-old bread (1¼ cups)

50 gm finely grated parmesan

For shallow-frying: olive oil

To serve: salad of baby spinach leaves and lemon wedges

Fennel remoulade

3 bulbs baby fennel, trimmed, cut into julienne and tossed with 2 tsp lemon juice (about 130gm each)

¾ cup thick homemade mayonnaise

45 gm finely chopped cornichons (¼ cup)

1 tbsp baby capers

1 tbsp finely chopped French tarragon

2 tsp Dijon mustard

Method

Main

1.For fennel remoulade, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.

2.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.