Coconut Crumbed Augusta Whiting (Serves 4 - 6)

A delicious dish featuring fresh whiting fillets crumbed and lightly fried.

Ingredients:

500g fresh Whiting fillets
100g plain flour seasoned with a little sea salt, pinch of ground ginger and a of pinch coriander powder
100g fresh breadcrumbs
50g shredded coconut
30g sesame seeds
3 eggs Margaret River free range
300ml milk
2 lemons or limes
Njoi Extra Virgin Olive Oil for shallow frying

Method:

What you are doing here is coating the fish by flouring, then egg washing then crumbing the fillets.

Make the seasoned flour mix.

Using a fork in a bowl whisk up eggs and milk together.

In a bowl mix breadcrumbs, coconut and sesame seeds together.

Dip each fish fillet into the flour, then into the egg wash mix, drain excess mix off and then place in breadcrumb mix.

Pat each fillet down.

Lay on absorbent paper until ready for cooking.

How to cook:

Bring Extra Virgin Olive oil to medium heat (180C) in a saucepan.

Add fish fillets and fry to golden brown.

Drain on absorbent paper.

Serve on a platter with freshly squeezed lime or lemon juice.

Perfect with tartare or cocktail sauce.

Also delicious when served in a crusty roll with some crisp lettuce and a dill mayo.