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