INGREDIENTS

  • 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
  • Lemon

METHOD

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.

Enjoy!

Serves 2-4

 

 

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