Crumbed Whiting Fillets – By Anthony Davies

This month’s recipe is both simple and simply delicious, particularly when you use whiting fillets. Whiting are possibly the best tasting of all estuarine fish, and presented as boneless crumbed fillets they will find favour with the fussiest. The step by step instructions will benefit those new to filleting and cooking fish, and the recipe would work with any pan-sized white fish.

Ingredients
3 large whiting fillets per person, scaled and pin bones removed.
1 egg, well beaten.
1/4 cup of plain flour.
1/2 cup breadcrumbs.
1/2 cup oil for cooking. I always use olive oil for flavour and colour.

All the ingredients, ready for a tasty meal.

Method
Scale your whiting before filleting, the skin is thin and delicious and it will hold the fillet together during cooking. Using a very sharp knife take off the fillet , cutting over the ribs to leave them on the frame. Cut out the pin bones, making a Y shaped fillet .
Toss each fillet in the flour and dust off the excess.
Dip into the beaten egg and allow the excess to drain back into the bowl.
Toss the “egged” fillets in the breadcrumbs till well coated.
Heat the oil to medium in a large non-stick frypan. Lay about half a dozen fillets gently in the hot oil, do not crowd them. Shallow fry until the crumb coating is golden, about 3 -5 minutes per side.
Drain on paper towels and serve with chips.

Toss the egged fillets into the breadcrumbs until well coated.