Usually when I cook kingfish I am a bit of a wanker. “Kingfish cerviche”, “Kingfish sashimi”, “Kingfish with basil pesto wrapped in pancetta” “Seared kingfish in ponzu sauce served with shaved beetroot and radish”, you get the idea. All the above recipes are great and I will post some of them on this site at a later date. Today however, all I feel like eating is humble fish and chips and unlike most of the time when I use rock cod, flathead, snapper or whiting, today I feel like a meatier fish. So my gorgeous kingfish caught on the weekend is going to be turned into the humblest of fish dishes and you know what, its going to be delicious.
Bread crumbs (in this case sourdough ripped up and dried in the oven, then turned into crumbs)
Kingfish (in this case one loin cut into 6 pieces- roughly 1-1.5kg of fish)
Salt and pepper
2 egg yolks
1 tablespoon of djion mustard
2-5 cloves of garlic (depending on how much you like garlic)
150ml sunflower oil
150ml extra virgin olive oil
juice of half a lemon
1 tablespoon of luke warm water
First make the aiolie by putting the egg yolks, crushed garlic cloves and djion mustard into a bowl and whisking while slowly incorporating all the oil. then incorporate the lemon juice, finish by adding the water to stop the mixture from splitting. This can be done in a food processor if desired. Set aside.
Cut potatoes into wedges and par boil. Rough them up with a fork, drizzle with butter or olive oil, salt and pepper and put them in a hot oven till golden brown and crunchy!
Cut fish into portions, coat in salted (add a few pinches plus some pepper) flour, then dip in egg and then roll in breadcrumbs. Shallow fry till golden brown.
Serve with steamed greens of your choice.
A humble meal, perfect for a rainy and cold winters night in Melbourne.
Note: The lady friend was really late home from work, so by the time dinner was ready I was famished and forgot to take photos… Sorry about that 🙂