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

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