Our friend Marion Grasby – of MasterChef fame – has been kind enough to share her recipe for Herb-crusted King George Whiting with Mint & Chilli Mayo. We had to give it a go at the OT kitchen, and we can’t find a better match for our Vermentino than this!

Herb-crusted King George Whiting with Mint & Chilli Mayo

Serves 6

6 King George whiting fillets, skin-off, pin-boned and cut in half length ways
2 slices sour dough bread, crusts removed, cut into cubes
1 sprig rosemary, stalks discarded
3 sprigs thyme, stalks discarded
½ cup roughly chopped parsley leaves
1 tsp sea salt
1 clove garlic, roughly chopped
½ cup grated parmesan
½ cup plain flour
2 eggs, lightly whisked
vegetable oil for frying
Lemon wedges to serve

Mint & Chilli Mayo:
¼ cup chopped fresh mint
½ tsp sambal oelek* , or to taste
½ cup Kewpie mayonnaise*

*NOTE – Sambal oelek is a hot chilli paste. Kewpie mayonnaise is a Japanese brand of mayonnaise. Both are available in the Asian section of most supermarkets or from an Asian grocer.

For Mint & Chilli Mayo, mix ingredients in a bowl and set aside until ready to serve.

For the fish, place bread, rosemary, thyme, parsley, salt and garlic in a food processor and blend until you have fine breadcrumbs. Mix breadcrumbs with parmesan in a large bowl.

Place flour and eggs in separate bowls. Dip each fillet into the flour, then the eggs and finally the breadcrumbs.

Heat enough oil to cover the base of a large frying pan. When the oil is hot, pan-fry fish fillets for 2-3 minutes each side until golden brown. Place fish on kitchen paper to absorb excess oil.

Serve fish fillets with Mint & Chilli Mayo and lemon wedges.

Yummy!

For more great recipes from Marion, visit Marion’s Kitchen at marionskitchen.com.au.

Click here to read more about the delicious Oliver’s Taranga Vermentino that accompanies this dish so well!