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

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