Whiting Fillets in Parmesan Crust With Fennel Remoulade

Whiting Fillets in Parmesan Crust with Fennel Remoulade


Whiting Fillets Coated in a parmesan cheese crust lightly fried and served.


  • 6 whiting fillets, each cut into 2-3 pieces
  • 2 tbsp rice flour
  • 2 eggs, lightly beaten
  • 85 gm (1¼ cups) sourdough breadcrumbs, made from day-old bread
  • 50 gm finely grated parmesan
  • shallow-frying olive oil
  • salad of baby spinach leaves and lemon wedges

Fennel Remoulade

  • 3 bulbs (about 130gm each) baby fennel, trimmed, cut into julienne and tossed with 2 tsp lemon juice
  • ¾ cup thick homemade mayonnaise
  • 45 gm (¼ cup) finely chopped cornichons
  • 1 tbsp baby capers
  • 1 tbsp finely chopped French tarragon
  • 2 tsp Dijon mustard


  • For fennel remoulade, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.
  • Dust whiting in rice flour and shake away excess. Dip in egg and toss in combined breadcrumbs and parmesan. Heat a frying pan filled with 1cm of olive oil, then shallow-fry whiting for 1-2 minutes on each side or until golden. Drain on absorbent paper and serve immediately with fennel remoulade, a salad of baby spinach leaves and lemon wedges.