PANKO CRUMBED K.G. WHITING

We all love our whiting, and are constantly on the look-out for ways to make a great fish taste even better. This recipe just might be the ultimate solution!

The Peninsula Hotel – 481 Victoria Road, Taperoo Phone: 08 8248 1171

Ingredients (serves two)

• 350g King George whiting fillets (trimmed and deboned) – roughly four medium sized pieces

• 500g kipfler potatoes

• 50g coleslaw mix

• 100ml tartare sauce

• 50ml Kewpie/ mayonnaise

• 5 tablespoons plain flour, seasoned with salt

• 4 eggs whites, lightly whisked with a fork

• 150g Panko breadcrumbs

• 2 soft boiled eggs

• 150g frozen peas

• pickled red onions

• 3 lemons

• 1/2 bunch of thyme, picked and chopped

• 50g butter

• 50ml white wine

• 1 teaspoon garlic powder, crushed garlic, Dijon mustard and prepared horseradish

• vegetable oil for frying

Method

Wash potatoes thoroughly and chop into half or rough chip-sized pieces. Place in a pot and cover with cold water and bring to a simmer for 15 minutes, then strain.

Crush potatoes lightly so just a few cracks appear in the middle, but they are mostly left whole. If they're still, hot doing this with a tea towel over your hands can help.

Deep fry the potatoes in vegetable oil at 160 degrees until just starting to colour and remove from oil. Put half the thyme, garlic powder and the zest of one lemon in the plain flour and the other half in the bread crumbs. Crumb fish in the plain flour, egg whites and Panko crumbs.

Roughly chop boiled eggs and add to tartare, along with the mustard and horseradish, which will be the gribiche sauce. Sautee the fresh garlic in butter, add white wine and reduce by half, then add the peas and a good pinch of salt. Cook until the peas are just soft and still green. Blitz half the mixture with a hand blender and add back into the pea mixture. Mix coleslaw in gredients with Kewpie mayo for serving.

Preheat frying oil to 200 degrees and fry the potatoes a second time, this time to a deep golden brown for maximum crunch, and season with coarse sea salt. Fry the crumbed fish until lightly golden brown and crisp. Serve the fish and chips with the gribiche, coleslaw, mushy peas, pickled red onion and a few wedges of fresh lemon, along with a final sprinkle of coarse sea salt flakes.

SERVES: 2 PREP: 25 mins COOKING TIME: 10 mins HEALTHY EATING SCORE: ★★★★★

PROUDLY SPONSORED BY THE PENINSULA HOTEL