F ‘n’ C Master Class with Don

To celebrate the 2017 State Seafood Awards Don Hancey has shared one of his favourite fish and chip recipes. Melt in your mouth King George Whiting Fillets covered in desiccated coconut, panko breadcrumbs and coconut milk.

After cooking this recipe – you might have the best f ‘n’ chip in the west!

Coconut Crumbed Geograph Bay Whiting Fillets

It is recommended to serve this delightful dish with a crispy garden salad and a stunning WA chardonnay

It is recommended to serve this delightful dish with a crispy garden salad and a stunning WA chardonnay

Serves 4

Ingredients:

  • 8 X King George Whiting Fillets
  • 50gms desiccated coconut
  • 50gms coconut flour
  • 100 mls milk
  • 3 eggs lightly beaten
  • 3 cups panko breadcrumbs
  • 2 lemons halved
  • 500gms royal blue potatoes cut into chips
  • 200 gms mayonnaise (kewpie ok)
  • 1 bunch of dill finely chopped
  • 500 mls canola oil or bran oil

Method

  • Whisk the eggs and milk together
  • Dust whiting fillets with coconut flour
  • Coat Whiting fillets in the egg mix
  • Toss coconut, ½ the chopped dill and panko crumbs together. Place whiting fillets in the breadcrumb mix and press firmly, place aside
  • Add remaining chopped dill to mayonnaise and a good squeeze of lemon juice
  • Heat 500 mls of oil in a pot, once hot (180deg), add chips to fry then drain on paper towels
  • Add fish to the hot oil and deep fry for 4 minutes until golden then pat dry on paper towels
  • Reheat chips until crispy and golden
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Tips

  • Serve with a crispy green garden salad & lemon halves
  • Serve with a stunning WA chardonnay
  • Enjoy with family and friends