Sunday, March 25, 2012

Crumbed Whiting with Lemon

Whiting appeared in a number of French guises on the poisson course of the Hotel Alexander's table d'hote menu - Filet of Whiting Orly, Whiting Joinville, Whiting Napolitaine, Whiting Richelieu, Whiting Fecampoise - but on the a la carte menu simply grilled or fried. Since breaded, or crumbed, whiting was popular elsewhere, I suspect some of those French names meant simply crumbed.

Crumbed Whiting

6 whiting fillets, about 300g
1 tablespoon plain flour
1 egg white, beaten
2-3 slices bread, a couple of days old
oil for frying
salt, cayenne pepper
lemon wedges

Slice the crusts off bread; discard. Cut the bread into small chunks and whiz in a food processor to fine crumbs. Lightly dust the fillets with flour seasoned with salt and cayenne, dip each into beaten egg white and coat with crumbs. Refrigerating for 30 minutes will make the crumbs adhere better. Fry in hot oil a few minutes each side, until golden. Garnish with lemon.

Serves 3 or 6 as an entree, 2 as a main.

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