Fast Recipes

Whiting fillets in parmesan crust with fennel remoulade

Australian Gourmet Traveller fast recipe for whiting fillets in parmesan crust with fennel remoulade

By Kathy Snowball
  • Serves 6
Whiting fillets in parmesan crust with fennel remoulade
Whiting fillets in parmesan crust with fennel remoulade

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.

Notes

Drink Suggestion: 2004 Patutahi Gewürztraminer.