1/2 cup plain flour
2 eggs
2 1/2 cups fresh white breadcrumbs
1 tablespoon lemon pepper (see note)
700g whiting fillets (see note), bones and skin removed
2 tablespoons olive oil
40g butter, chopped
4 hot dog buns, split, toasted
80g baby rocket
1/2 cup tartare sauce
oven-baked chips and lemon wedges, to serve
PREPARATION METHOD:
1. Preheat oven to 150°C. Place flour on a plate. Lightly beat eggs in a shallow bowl. Combine breadcrumbs and lemon pepper on a plate.
2. Coat fish, 1 fillet at a time, in flour. Dip into egg, followed by breadcrumb mixture, gently pressing crumbs on with your fingertips. Transfer to a large plate.
3. Heat oil and butter in a large, non-stick frying pan over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Transfer to a baking tray. Keep warm.
4. Top hot dog bun bases with rocket, fish fillets, tartare sauce and bun tops. Serve with chips and lemon wedges.
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