Whiting is a delicious, soft whitefish caught in our own waters. The flesh is similar to that of cod and saithe. Make it festive with crispy parsnip!
1 Heat the peanut oil to 180°C in a deep fryer or deep pan with a thick bottom. You can test if the oil is hot enough by putting a cube of white bread in it. If it turns golden brown quickly and comes straight to the surface, the oil is hot enough.
2 Plan the parsnips into thin slices with a peeler. Deep fry the slices until golden brown. Drain them on kitchen paper and sprinkle with salt.
3 Dab the whiting fillets dry with kitchen paper. Brush the fish well with peanut oil. Sprinkle the fish fillets with salt and pepper. Heat a frying pan without oil on high heat. Place the fillets with the skin side down in the pan. Fry the fish without moving it any further, this will make the skin crispy and crispy.
4 Keep a close eye on the fillets, if the fish meat becomes whiter and less glassy in colour - after about 3-4 minutes - carefully turn the fillets over with a spatula. Fry the fish until completely cooked. This takes 1-2 minutes, depending on the thickness of the fillet.
5 Get the fish out of the pan. Add the clarified butter to the hot pan and make a 'beurre noisette'. Stir continuously, until the butter is golden brown and smells like roasted nuts.
6 Prepare the mixed green lettuce with the nut oil. Mix the chopped hazelnuts with the lettuce.
7 Serve the fish with skin side up. Drip the 'beurre noisette' over and around the fish. Serve with the parsnip and lettuce.
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