Parmesan-Crumbed Red Spot Whiting With Aioli

Add flair and flavour to your next fresh fish dish with this delightful parmesan crumb
By Annette Forrest
Food styling Annette Forrest • Photography Louise Lister • Photo Chef Lara Reynolds
Parmesan-Crumbed Red Spot Whiting With Aioli

Parmesan-Crumbed Red Spot Whiting With Aioli

5 from 7 votes








  • 1/3 cup 1/3 plain flour

  • Sea-salt flakes and freshly ground black pepper, to season

  • 2 2 free-range eggs, lightly beaten

  • 1 cup 1 panko breadcrumbs

  • 1/3 cup 1/3 finely grated parmesan

  • 2 Tbsp 2 finely chopped flat-leaf parsley

  • 500 g 500 butterflied red spot whiting fillets

  • Rice bran oil or light flavoured olive oil, for shallow frying

  • Fried parsley, aioli and lemon wedges, to serve


  • Preheat oven to 40°C fan-forced. Line a large baking tray with baking paper and place a rack on the tray. Warm in the oven.
  • Place flour in a shallow dish and season. Crack eggs into a bowl and whisk. Combine breadcrumbs, parmesan and parsley in another shallow bowl.
  • Pat fish dry using paper towel. Pour oil into a large shallow frying pan to just cover the base. Heat over medium-high heat. Lightly dust whiting in seasoned flour, coat in egg then evenly coat with breadcrumb mixture. Cook fish, in batches, for 2 minutes on each side or until golden and crisp. Transfer to the rack in the oven to keep fish warm between cooking the batches. Sprinkle with fried parsley. Serve with aioli and lemon wedges.

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