Panko-Crumbed Shark Bay Whiting

Panko-Crumbed Shark Bay Whiting

Method
Serves 2

Place the clams into a large bowl of water to soak for at least 20 minutes – this is to remove any remaining sand. After 20 minutes, drain the clams.

De-bone the whiting using a pair of fish tweezers to extract the fine bones in each fillet.

Prepare your crumbing station. You will need three big plates or trays. On the first plate place the flour and salt. Whisk together eggs and milk and pour onto the second plate. On the third plate add panko crumbs, dill and lemon zest.

Crumb each whiting fillet by coating it in flour, then egg wash, then panko crumbs. Place the crumbed fillets in the fridge until you need them.

Place the guanciale in a pan over low heat for 10 minutes or until it starts to become translucent.

Add the fennel and cook until the fennel is tender.

Add the clams and the verjuice and cook until the mixture reduces by half. Add the butter but be careful not to over-cook it or the butter will separate.

Add ghee to a fry pan on low-to-medium heat. Once the ghee is hot, add the fish and fry until just cooked, turning once.

To Serve

Divide clam mixture among 2 serving bowls. Place fish on top and garnish with nasturtiums.


CHEF’S TIP: You won’t need to add much salt to this dish because the guanciale is quite salty. If you can’t find guanciale, use pancetta or prosciutto.

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