Whiting Caprice

8 fillets Whiting

2 beaten eggs

8 bananas

dry breadcrumbs

seasoned flour

butter

oil

Method: Coat fillets and bananas in seasoned flour, egg and breadcrumbs. Fry in butter or oil until golden brown and cooked through. Drain on paper. Serve with tossed green salad and tartare sauce.

Source: Contributed by Jan Klingberg (Coobowie) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.46.

Tuna Surprise

Method: Combine 1/2 cup tartare sauce with 1/2 cup mayonnaise and 300 gm sour cream, stirring until smooth and creamy. Dissolve 1 tablespoon gelatine in 1/2 cup hot water. Add this to the mayonnaise/sour cream mixture stirring until thoroughly combined. Fold in 2 tablespoons capers and 185 gm Tuna. Spoon into a 1 litre mould and refrigerate until firm. Unmould, serve with salad.

Source: contributed by Marion McInnis in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).