Crumbed Whiting and Potato Scallops with Kale Slaw and Avocado Aioli


Submitted by Matt Golinski | Print this page
From the 16 November 2016 cooking demonstration at Gympie Town Centre Growers Market

Serves 4

Ingredients:

8 whiting fillets

1 cup plain flour

½ cup milk

1 egg

100gm breadcrumbs

1 lt vegetable oil for frying

salt flakes

300gm Dutch cream potatoes

1 cup plain flour

200ml beer

1 tsp magic meals citrus pepper salt

½ bunch curly kale

1 fennel bulb, finely sliced

200gm carrots, peeled and shredded

1 red onion, finely sliced

½  tsp fennel seeds

50ml red wine vinegar

100ml extra virgin olive oil

2 tsp Dijon mustard

100gm Persian fetta

salt and pepper

2 egg yolks

1tsp Dijon mustard

1tbs white wine vinegar

1 clove garlic

200ml avocado oil

1 avocado, pureed

1 tbs chopped parsley

juice of 1 lime


Method:

Whisk together the egg and milk.


Dry the whiting fillets, dust with flour, then dip in the egg wash, followed by the crumbs. Lay on a tray in a single layer and refrigerate until needed.

Boil the potatoes in their skins until soft, drain and cool and slice into 1cm slices.

Whisk together the flour and beer to form a batter the consistency of pouring cream.

Wash the kale and strip the leaves from the stems. Shred finely.

Mix with the fennel, carrots, onion and fennel seeds.

Whisk together the vinegar, olive oil and mustard and pour over the salad ingredients. Season the salad well with salt and pepper.

Arrange the salad on a serving platter and crumble the fetta over the top.

Whisk together the egg yolks, mustard, vinegar and garlic, and slowly drizzle in the avocado oil a little at a time, whisking constantly.

Once thick, add the avocado puree, parsley and lime juice and season with salt and pepper.

Heat the vegetable oil in a large saucepan to 180*C and fry the whiting fillets 4 at a time. Transfer to a tray lined with absorbent paper and drain.

Dust the potato slices in flour and dip into the beer batter, gently lowering into the oil and fry until crisp and golden. Drain on absorbent paper. Season fish and scallops with citrus pepper salt.

Serve the fish and scallops with the kale slaw and the avocado aioli on the side.

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