Crumbed Whiting with Herbs & Capers

Crumbed Whiting Fillets with Herbs & Capers

Whiting is a beautiful, sweet fish and lends itself well to frying with a lovely crust.

You can either use Sand or King George Whiting, depending on what you see at the fishmonger. You can serve this with a simple salad or a few interesting sides. I serve with carrots gently fried in butter then roasted with a drizzle of golden syrup and some thyme leaves, green beans sauteed in garlic and oil and roasted baby cauliflower drizzled with oil.

Recipe

serves 4 to 5

Ingredients

1 cup of plain flour

2 eggs

Salt and pepper for seasoning

1 cup of breadcrumbs

1 cup of chopped fresh parsley

10 -12 Whiting fillets

Olive oil

Butter

3 tablespoons baby capers

Juice of 1 lemon

Another ½ cup fresh parsley to sprinkle at end

Method

1. Put a cup of flour in one bowl, the beaten eggs with some salt and pepper in second bowl , and the breadcrumbs and parsley in a third bowl

2. Take each fillet of fish and dip first in the flour, then in the eggs, then in the breadcrumb mixture

3. Gently pan-fry in oil until golden. These don’t take long to cook as they are so small. Place all cooked fillets on a plate.

4. In a new pan, add about 2 tablespoons butter and cook until frothy, add the baby capers and cook until crispy, then add the lemon juice and emulsify into a sauce. Pour over the fillets , sprinkle with more parsley and voila! a succulent fish dish.