Fried Lemon & Almond Coated King George Whiting with Warm Crab Salad

Name: Fried Lemon & Almond Coated King George Whiting with Warm Crab Salad
Yield: Serves 6
Cuisine: Australian
Ingredients: 24 green asparagus spears, peeled and sliced; 80 g anchovy fillets in oil (see Chefs’ ingredients), drained and finely chopped; 1 bunch chives, finely snipped; 600 g cooked crabmeat, checked for cartilage and well drained; 1 large red capsicum (pepper); vegetable oil, for deep-frying; 12 vine-ripened tomatoes, peeled, seeded and diced; 1 lemon; other whiting; flathead; snapper; 2 sprigs thyme; 30 g salted baby capers, rinsed and dried; 150 g ground almonds; finely grated zest and strained juice of 1 lemon; 150 ml extra virgin olive oil; 150 ml milk; 300 g fine fresh breadcrumbs (see Chefs’ ingredients); salt flakes and freshly ground white pepper, to taste; finely grated zest of 1 lemon; 1 clove garlic, bruised; 1 bunch salad onions, thinly sliced; 150 g plain flour; 1 tablespoon extra virgin olive oil; 6 x 100 g King George whiting fillets, skin on and pin-boned; 6 eggs; 2 teaspoons sherry vinegar

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Crumbed whiting is a classic Aussie dish. Justin North makes it special by using King George whiting, one of Australia’s most-prized fish. The largest and most expensive of the whitings, it’s caught mainly off South Australia. It isn’t always available, but you could substitute any of the whiting family. Crabmeat is available frozen from good fishmongers. Salad onions are long, thin green onion

Ingredients

Oceania
Australia
Sydney
Fish course
Pescatarian
South Australia

Ingredients

Method