Serves 4 as a entrée or 2 as a main

For the whiting

4 x 100g Fillets of whiting – pin-boned
100g Fine dried breadcrumbs
50g Ground almonds
1 Lemon
Salt and pepper
150g Flour – seasoned with salt and pepper
3 Eggs
50 ml Milk

Deep fryer set at 190°C

For the aioli

For the whiting
1. Mix together the breadcrumbs and almond in a bowl, add the lemon zest and season well. Put to one side.
2. Place the egg and milk into a bowl and whisk well set to one side.
3. Dust the whiting fillets with flour and shake off any excess.
4. Dip the fillets into the egg mix, drain then roll in the almond and lemon crumbs.
5. Place on a tray and refrigerate until ready to serve.
6. Place the fillets of whiting in the pre-heated fryer, and fry until golden brown.
7. Drain on kitchen paper, and season with salt, pepper and a few drops of lemon juice. Serve immediately with the aioli.

For the aioli
4 cloves of garlic
2 egg yolks
3ml litres grape seed oil
Salt to taste

Roast garlic until soft and sweet, pass and cool.
Beat the yolks and garlic pulp together till pale and thick.
Emulsify with oil add seasoning and a little lemon juice.

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