Whiting sandwiches

Whiting sandwiches

At Home with Ben
Mark Roper

At Christmas some friends of ours came to stay with us on the Gold Coast. To celebrate, I bought some fantastic whiting fillets and served them as a little snack with ice-cold beer. As these whiting sandwiches are really small, they are great as a funky nibble.


Quantity Ingredient
12 x 80g whiting fillets, butterflied
1 cup self-raising flour, plus extra for dusting
12 small sage leaves
6 anchovies, halved lengthways
1 lemon
1 tablespoon capers, chopped
1 french shallot, finely chopped
1 tablespoon chopped flat-leaf parsley leaves, plus extra to garnish
1 tablespoon extra-virgin olive oil
1 litre iced soda water
2 cups sunflower oil
lime wedges, (optional), to serve


  1. Place the butterflied whiting fillets skin-side down on a chopping board. Lightly dust the fish fillets with flour. Make the whiting sandwiches by placing a sage leaf on one fillet, topping with half an anchovy then folding the fillets together to form a sandwich. Dust lightly in the flour.
  2. To make a dressing, use a paring knife to cut the skin and pith from the lemon, leaving just the flesh. Cut out the individual segments – do this over a bowl so you catch as much juice as possible – and roughly chop. Add the capers, shallot and parsley to the segments, followed by the olive oil.
  3. Make a batter by whisking in enough ice-cold soda water to the the self-raising flour to reach a thin, pouring cream consistency. Set aside and keep very cold. For the best results, you could do this at the last minute.
  4. Pour the sunflower oil into a wok or deep-fryer and heat to 180°C, or hot enough to cook a piece of bread golden brown in around 5 seconds.
  5. Dredge the fish fillets in the ice-cold batter. Gently wipe against the side of the bowl to remove excess batter, then slowly lower into the hot oil. Cook for 3–4 minutes, turning the fillets evenly so all sides are cooked. Remove from the oil and drain on paper towel.
  6. Serve the whiting with the dressing and lime wedges (if using), and garnish with chopped parsley, if desired.
At Home with Ben
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