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Neil Perry

Deep-Fried Whiting


Serves 2 to 4

Ingredients

  • 4 Whole Fresh Whiting's gutted and scaled
  • 1 cup Plain Flour
  • 4 cups vegetable oil
  • 2 large Fresh Chilli's
  • coriander sprig
  • ¼ cup green shallot julienne
  • 1 Lemon Wedged
  • 1 tablespoon Szechuan pepper

Method

  1. Pat the fish dry and place on chopping board.
  2. With a sharp knife, make three diagonal slits into side of fish, then repeat in the opposite direction to create a diamond pattern.
  3. Turn the fish and repeat on the other side.
  4. Lightly toss garfish in a little flour to coat. Meanwhile heat oil in a hot wok until a slight ripple effect occurs on surface of oil, carefully add garfish and shallow fry in batches for about 3 minutes or until golden brown.
  5. When cooked, the flesh should be white on the inside, not transparent.
  6. Remove from wok and drain on absorbent paper.
  7. Add chillies to same hot oil and fry until a deep, bright red colour, remove with slotted spoon and drain well.
  8. Arrange garfish on platter and garnish with combined coriander, shallots and fried chillies.
No Rating

Notes & Tips

Serve immediately with bowls of lemon wedges and Szechuan pepper and salt.

Recipe Rating

4

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What do you think?

 
  • Salty_Dog
    July 2009

    So tell me, are we cooking King Goerge Whiting or Gar Fish here???

    Ingredients and Method do not match... How can such a simple thing be overlooked?

    Lucky Gordon Ramsey isn't posting here ;)

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