INGREDIENTS
8 x 75g fillets King George Whiting, skin off, bones removed
Salt flakes and freshly ground black pepper, to taste
3 eggs, lightly beaten
3 cups fine fresh breadcrumbs (see notes)
½ cup extra virgin olive oil
4 potatoes, peeled and cut into bite-sized chunks
Green salad, to serve
METHOD
Make Herb Mayonnaise: combine all ingredients and set aside.
Sprinkle each fillet generously with salt and pepper on both sides. Dip in egg, then in breadcrumbs, gently pressing the crumbs onto the fish. When all fish are coated, repeat egg and breadcrumb process then cover and refrigerate until ready to cook.
Preheat oven to 200ºC. Pour half the olive oil into a baking dish and place in oven. Dry potato well on paper towel. When oil is hot, remove dish, add potatoes, stir well to coat and return to oven for 45-60 minutes, until crisp and brown, stirring occasionally.
When potatoes are nearly ready, heat remaining oil in a large frying pan over medium heat. When hot, add fillets and cook for about 1 minute each side, until golden, then drain on paper towel. Cook in batches if need be, rather than crowding the pan.
Remove potatoes from oven, drain on paper towel, place in a warmed serving bowl and salt well.
Serve fish with potatoes, green salad and Herb Mayonnaise.
