Crispy Baked Warehou

Name: Crispy Baked Warehou
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 750 grams warehou fillets.; 3 tablespoons rice bran oil.; 60 grams cornflakes.; 1 tablespoon lemon juice.; Parsley, finely chopped.

SpotX Wild Foods Recipe from Grant Dixon
Prep:15 minutes Cook:15 minutes Difficulty:1

Ingrediants:

750 grams warehou fillets.
3 tablespoons rice bran oil.
60 grams cornflakes.
1 tablespoon lemon juice.
Parsley, finely chopped.

Directions:

Cut fish into approximately 3cm-square pieces and dry on a paper towel.
Place fish, oil and pepper, to taste, into a bowl and mix to coat.
Crush cornflakes and roll each piece of fish in cornflakes.
Place in a single layer in a lightly-oiled, shallow roasting dish.
Bake in a preheated oven at 200°C for 10-15 minutes, or until cooked.
Garnish with a drizzle of lemon juice and sprinkling of parsley.

Warehou Recipes

Blackened Warehou

Crispy Baked Warehou

Warehou
Warehou Warehou, often nicknamed ‘Hou’ by Wellington anglers who seem to have a colloquial name for every species in their waters, are widely distributed around the coastline of the South Island as well as the southern North Island.
They are a popular target species, for both recreational and commercial fishers, for their eating qualities. They have a firm flesh that is easy to fillet and skin.
Warehou inhabit the rocky shoreline and deepwater reefs down to around 120 metres. They tend to move in large shoals, making them quite vulnerable to commercial methods such as netting and trawling. Occasionally the fish will be found breaking the surface well out to sea and away from any obvious structure.
Recreational anglers catch them on bait or jigs. Black Magic Snapper Snatcher sabikis and the like also do the business.