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Whiting fillets in parmesan crust with fennel remoulade

You'll need

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2004 Patutahi Gewürztraminer.

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