For some reason or another, warm weather makes me think of fish. Not the act of fishing nor the childrens card game, but specifically eating fish.
So when I happened across some lovely looking South Australian King George Whiting at the markets on the weekend, I couldn’t resist. Beautifully plump, clean skinned with a slightly translucent flesh, the whiting was as appealing as a breath of fresh sea air.
With the fish in the bag it was onto accompaniments. Perhaps a salsa of tomato, Spanish and spring onions, fresh chilli and squeeze of lemon? Hand-cut chips and tartare? No, a simple salad of baby asparagus, Italian flat beans and olive oil.
Which leaves me with the whiting. Fresh breadcrumbs, parmesan, black pepper and a little salt forms the perfect crumb, dust of flour, into a cooling egg bath, crumbed then slipped into the pan for a quick fry. A minute either side, then it’s onto the plate with a drizzle of olive oil and a slice of lemon. Perfect!