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Recipe Category: Main Courses

Almond Crusted Garfish with Mango Chive Tartare

Boned and butterflied garfish in a crispy almond coat is set off with a tangy mango tartare sauce.

Serves: 6
Preparation Time: 30 minutes
Cooking time: 10 minutes
  • 2 eggs, lightly beaten
  • 2 tablespoons milk
  • 1 1/2 cups panko breadcrumbs
  • 1 tablespoon snipped chives
  • grated rind of 1 lemon
  • 6 whole garfish or whiting, butterflied
  • 1/2 cup plain flour
  • 1 cup flaked almonds
  • extra light olive oil, for shallow frying
  • 120g baby rocket
  • 1 lebanese cucumber, peeled into ribbons
  • lemon wedges, for serving
  • 1/2 mango, finely diced
  • 1 tablespoon snipped chives
  • 2 tablespoons finely chopped gherkin
  • 1/2 cup mayonnaise
  • sea salt and freshly ground black pepper, to taste

Combine eggs and milk to make an egg wash. Combine breadcrumbs, chives and lemon rind together on a flat plate. Coat garfish in flour, dip in egg and coat in breadcrumb mixture. Dip the flesh side of the garfish in egg again and press into almonds, just coating on one side. Refrigerate for at least 10 minutes or up to 2 hours before cooking. Shallow fry until golden on both sides, drain on absorbent paper, season and serve on a bed of rocket and cucumber with Mango Chive Tartare and lemon wedges.

Combine all ingredients together and season to taste. Refrigerate until required. May be made a day in advance.


To butterfly garfish, using a sharp flexible knife, cut off the head of the fish, and any fins. Cut through the belly of the fish to the tail and open out. Cut through one side of the backbone and fillet underneath the bones to remove them, then fillet the other side. Flatten out with the palm of your hand. Or ask your fishmonger to do it for you!

Author: Naomi Crisante
Date Created: 05/03/2020