Deep Fried Whiting In Oatmeal With A Warm Potato Salad
In this recipe, crispy deep-fried whiting fillets are served atop a refreshing potato salad, accompanied by a tangy homemade tomato sauce. The combination of savory fish, creamy potatoes, and zesty tomato flavors creates a delightful and satisfying meal. Enjoy this dish for a flavorful and fulfilling dining experience.
— Constant Cookbook
Ingredients
- 300g/10½oz Royal Kidney or Jersey Royals potatoes
- 6 pickled onions
- 1 small red onion
- 40g/1½oz baby capers
- 40g/1½oz pea shoots
- 2 tbsp malt vinegar
- 1 tbsp chopped fresh curly parsley
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 500g/17½oz plum tomatoes
- 2 shallots
- 1 clove garlic
- 2 tsp soft brown sugar
- 30g/1¼oz tomato purée
- 2 tbsp cider or apple vinegar
- salt and freshly ground black pepper
- 2 free-range eggs
- 100ml/3½fl oz full fat milk
- 150g/5¼oz plain flour
- 150g/5¼oz oats
- 4 whiting
- , for deep frying vegetable oil
- 1 lemon
Instructions
- For the potato salad, boil the potatoes in a medium pan of salted water for 10-12 minutes, or until the potatoes are tender.
- Drain the potatoes and set aside to cool slightly. Slice the potatoes into thick rounds and stir together with the rest of the potato salad ingredients, then season, to taste, with salt and freshly ground black pepper.
- For the tomato sauce, heat the olive oil in a large frying pan, then add the tomatoes and cook for 4-5 minutes, or until soft.
- Add the shallots and garlic and cook for a further 2 minutes.
- Add the sugar, tomato purée and vinegar and simmer the mixture until the volume of the liquid has reduced by half.
- Blend the sauce mixture in a food processor until smooth, then season, to taste, with salt and freshly ground black pepper.
- For the deep fried whiting, whisk the eggs and milk together on a shallow plate, season the flour on a separate plate with salt and freshly ground pepper, and spread the oats onto a third plate.
- Coat the fish in the seasoned flour then in the egg and milk mixture and finally in the oats. Chill in the fridge for 30 minutes.
- Heat enough vegetable oil in a deep fryer or deep saucepan until very hot (caution: hot oil can be dangerous - do not leave unattended). Carefully lower the fish into the deep fat fryer and cook for 4-5 minutes, or until golden-brown and crisp. Remove for the pan and set aside to drain on kitchen paper and season, to taste, with salt.
- Divide the potato salad among 4 serving plates and top with a whiting fillet. Serve with a ramekin of tomato sauce and a lemon wedge on the side.
Cook Time
1H
Prep Time
PT1H
Yield
4
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