Lemon Pepper Fried King George Whiting
Author: Dave Verheul — Embla
Servings: 4
Prep Time:Â 20minsÂ
Cook Time:Â 10minsÂ
If you're getting your fish fresh (you should!) just ask your fishmonger to butterfly the whiting for you. Speak to your Pepmonger about your pepper.
INGREDIENTS
Lemon pepper seasoning Â
4 lemons
1 tbsp cracked Pep black pepper
3 cloves finely chopped garlic
1 tsp sea salt
Good tartare sauce
1 anchovy fillet
Cracked Pep black pepper
2 tbsp chopped capers
2 tbsp chopped cornichons
2 tbsp finely chopped shallot
1 tbsp finely chopped parsley
1 tsp finely chopped dill
¼ lemon zest
150g Fancy Hanks classic mayonnaise
Lemon juice
Sea salt to taste
King George Whiting
500ml cooking oil
2 large king George whiting, butterflied
80g plain four
3 eggs
200g Japanese panko crumbs
1 lemon
METHOD
1. Set your oven temp to around 80C-90C. Take your lemons and wash them under hot water then using a vege peeler peel off the zest, try not to get too much of the white pith as it can be bitter. Chop the zest into a small rough size and add to your chopped garlic.
2. Line a baking tray with paper and spread the zest mix as thin as you can. Bake this in the oven until dry, around 2 hours. Remove from the oven and leave to cool for 10 mins, then transfer into a spice grinder or mortar and pestle. Add the pepper, salt and pulse until ground evenly but not too fine.
3. Take a small bowl and add in the anchovy fillet, using the back of a spoon crush it until you get a smooth paste. Add in the chopped bits, zest and mayo. Give it a good mix and then season to taste with the lemon, salt and black pepper.
4. OK, so this is a bit of a set up but it’s very easy. Grab three trays, add the eggs to one and beat them with a fork until smooth-ish. The second add in the panko crumbs. The third put one of the fish on it skin side down and splayed open. Take the lemon pepper seasoning and liberally sprinkle the flesh side, pat this down using your hand.
5. Next sprinkle both sides of the fish with some of the flour, tap off any excess. Move the fish to the egg mix and make sure to coat completely. Hold the fish up, let drain then move it into the panko mix. Coat evenly and pat down with your hands.
6. Repeat this process with the second fish.
7. Carefully lower the crumbed fish into the hot oil and fry until light golden brown, around 2-3 minutes. Remove and drain on absorbent paper.
Serve on whatever plate you fancy with a touch of lemon juice and the tartare sauce.
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