6whiting fillets, each cut into 2-3 pieces2 tbsprice flour2eggs, lightly beaten85 gm (1¼ cups) sourdough breadcrumbs, made from day-old bread50 gmfinely grated parmesanFor shallow-frying:olive oilTo serve:salad of baby spinach leaves and lemon wedgesFennel remoulade3 bulbs (about 130gm each) baby fennel, trimmed, cut into julienne and tossed with 2 tsp lemon juice¾ cup thick homemade mayonnaise45 gm (¼ cup) finely chopped cornichons 1 tbspbaby capers1 tbspfinely chopped French tarragon2 tspDijon mustard
For fennel remoulade, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.
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.