Hand Crumbed Flathead w/ Ice Water Salad

INGREDIENTS

• Pacific West Hand Crumbed Flathead Fillets
• 1 cup walnuts
• ⅓ cup extra-virgin olive oil, plus more for drizzling
• 2 large garlic cloves
• 3 tbs fresh lemon juice
• 5 oil-packed anchovy fillets
• 50 gm Parmesan, shaved, divided
• 700 gm mixed crunchy vegetables (such as fennel, radishes, turnips, beets, and/or carrots), skins peeled

INSTRUCTIONS

For the ice water salad

Thinly slice vegetables on a mandoline (they should be about 2mm thick). Fill a large salad bowl with ice water and add vegetables; let sit at least 15 minutes or up to 6 hours. (Cover and chill if letting sit longer than 1 hour.)Meanwhile, preheat oven to 160C^o. Toast walnuts on a rimmed baking sheet, tossing once, until deep golden brown, about 9 minutes. Let cool, then crush or chop to about the size of a lentil. Smash anchovies, garlic, and a big pinch of salt in a mortar and pestle to form a smooth paste. Transfer to a small saucepan and add ⅓ cup oil. Cook over medium-low, stirring often, until garlic is just starting to turn golden brown, about 3 minutes. Transfer to a large bowl and let cool slightly. Mix in walnuts and lemon juice; taste and season with salt. Skim off any ice cubes from water bath and drain vegetables. Cover salad spinner and spin vegetables, periodically pouring off any collected water as needed, until they are very dry. Add to bowl with dressing and toss to coat. Add half of Parmesan and toss again just to evenly distribute. Arrange salad on a platter. Top with remaining Parmesan, drizzle with some oil, and season with pepper.

For the hand crumbed flathead fillets

Deep Fry from frozen at 180C for 5-6 minutes.