Whiting Balsamic Salad

A $5 packet of whiting from the markets is a great meal for 2! This is one of our many 'meals after markets' recipes where I make the most of the fresh ingredients we've just purchased to create a fresh but simple dish. You can substitute the whiting for prawns, scallops or my favourite - moreton bay bugs.

Ingredients

• 10 x whiting fillets
• 1/2 cup plain flour (or potato flour for gluten free)
• 2 teaspoons ground rock salt
• 1 teaspoon cracked pepper
• 2 large handfuls of baby spinach
• 4 x medium boiled eggs, chopped into quarters
• 2 x radish, finely sliced
• 6 x cherry tomatoes, cut into quarters
• 1 x medium lebanese cucumber, sliced
• 2 x eschallots
• Olive oil for frying

Dressing

• 3 tablespoons whole egg mayo
• 2 x tablespoons balsamic vinegar
• 2 x tablespoons lime juice

Method

• Coat whiting with a mix of flour, salt and pepper
• Heat oil in a pan, the fish should sizzle when it hits the oil
• Cook the whiting for a few minutes only (as the fillets are usually quite small). Make sure the flour doesn't stick by coating it with the hot oil.
• Turn as little as possible, allow it to sizzle so the flour seals on 1 side, then flip to crispen up the other side before removing.
• Drain on a paper towel while preparing the salad
• Toss all finely sliced salad ingredients in a large bowl with 1 tablespoon of balsamic vinegar and 1 tablespoon of lime juice. Leave the egg out so it doesn't break up too much when you toss the salad.
• Mix the rest of the balsamic and lime juice with the whole egg mayo
• Serve salad on plates and arrange whiting fillets over the top
• Spoon the dressing on top, crack some pepper, and serve!