Salt and vinegar crumbed whiting

PDF_buttonA delicious twist on crumbed whiting as detailed by Melissa Frohloff. Create your own taste in crumbs with your favourite flavour of potato chips.


  • 700g butterflied winter whiting fillets
  • 170g Smiths salt and vinegar chips
  • 1 cup plain flour
  • 2 eggs


  1. Cut a large corner off the salt and vinegar chip packet. Using a rolling pin, finely crush the chips while they are still in the packet.
  2. Place flour in a plastic bag. Whisk egg in a shallow dish.
  3. Place a few whiting fillets in a plastic bag, coat in flour and shake off the excess. Then coat in egg, followed by salt and vinegar crumbs.
  4. Deep fry fish in rice bran oil until golden and serve with chips.

Serves four to six

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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