- 8 pieces boneless Whiting Fillets or a white flesh fish
- ½ cup Plain Flour
- ¼ cup finely grated Parmesan
- Salt & Black Pepper
- Extra Virgin Olive Oil
- Dash of Butter
Place the flour, parmesan, a pinch of salt and a good dose of cracked black pepper into a plastic bag. Throw the whiting fillets into the bag, seal and mix the coating liberally by tossing the sealed bag around. Tip: do it over a sink, just in case there is a small hole.
Lightly coat a large frying pan with olive oil and a dash of butter in roughly equal quantities.
Dust off the fillets as you pull them out of the bag and place them in the frying pan at a medium heat. Cook until the coating is crispy and golden and turn quickly.
Cook the reverse side until it is also golden and crispy; remove and drain on paper towel.
Serve immediately with a lemon slice and a garden salad of your choice.