Fish

Crumbed King George whiting with purple kohlrabi remoulade

Name: Crumbed King George Whiting with purple kohlrabi remoulade recipe
Yield: 2
Ingredients: 2 whole King George Whiting, scaled; 1 cup (150g) plain flour; 4 eggs, lightly whisked; 150g white panko breadcrumbs; 150ml ghee; Sea salt flakes and freshly ground black pepper; Lemon cheeks to serve; 100g natural yoghurt; 2 tsp Dijon mustard; 1 tsp freshly grated horseradish; 1 large eschalot, chopped; 1 tsp small salted capers, rinsed, dried and finely chopped; 30g coarsely chopped cornichons; 2 tbs finely chopped chives; 1 tbs finely chopped tarragon leaves; 200g purple kohlrabi, peeled and finely sliced into batons

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Crumbed King George whiting and purple kohlrabi remoulade

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by Josh Niland

Oct 26, 2020

Fish whisperer Josh Niland shows you what to do with your Bruce Collis catch. You will need fish tweezers for this recipe.

2 whole King George Whiting, scaled
1 cup (150g) plain flour
4 eggs, lightly whisked
150g white panko breadcrumbs
150ml ghee
Sea salt flakes and freshly ground black pepper
Lemon cheeks to serve

Remoulade sauce

100g natural yoghurt
2 tsp Dijon mustard
1 tsp freshly grated horseradish
1 large eschalot, chopped
1 tsp small salted capers, rinsed, dried and finely chopped
30g coarsely chopped cornichons
2 tbs finely chopped chives
1 tbs finely chopped tarragon leaves
200g purple kohlrabi, peeled and finely sliced into batons

Method

1.

Working with 1 fish at a time, trim off the fins with scissors. Carefully cut off the head and remove the offal inside the cavity. Draw a knife down the backbone of the fish from the head to the tail, cutting along one side of the bone. Cut again to deepen the initial cut, carefully cutting all the way through to open up the fish, leaving the tail intact. Repeat on the other side of the backbone then, using kitchen scissors, cut out the backbone to give a kite-shaped fish with the tail intact. Use fish tweezers to remove pin bones and rib bones, it may be easier to remove rib-bones with a filleting knife. Repeat with the fish.
2.

Place flour in a large bowl, egg in another bowl and breadcrumbs in a third bowl. Holding the fish by the tail, dip first in flour, then egg, then breadcrumbs, pressing gently to coat well. Place on a tray and repeat with remaining fish.
3.

Heat half of the ghee in a large frypan over high heat. When the pan reaches a light haze, add 1 fish to the pan, skin-side down, and fry for 1-2 minutes, carefully swirling it around in the pan to ensure even cooking and for the breadcrumbs to get some colour. Be careful not to leave the fish still in the one spot in the pan as the crumb will scorch around the edges. Turn and cook on the other side briefly to cook the rawness out of the breadcrumbs until crisp and golden. Wipe out residual fat and spent breadcrumbs, melt half the remaining ghee and cook remaining fish. Sprinkle fish liberally with salt and pepper.
4.

For the remoulade, combine all ingredients in a large mixing bowl. Toss to combine ensuring all the strips of kohlrabi are coated in yoghurt sauce. Adjust seasoning with salt and freshly ground black pepper.
5.

Serve fish with some of the remoulade and lemon cheeks.