Fish with couscous crust and caper mayonnaise

Ingredients :

• 1½ cups (300g) couscous
• 1 cup (250ml) boiling water
• ¾ cup (60g) grated parmesan cheese
• 2 eggs, beaten lightly
• 2 tbsp water
• 1 kg whiting fillets ( or bream or snapper)
• plain flour
• olive or vegetable oil, for shallow frying
  For Caper Mayonnaise
• 1 cup ( 300g) whole egg mayonnaise
• 1 tbsp drained capers, chopped finely
• 1 tbsp coarsely chopped fresh basil
• 1 clove garlic, crushed
• 1 tbsp lemon juice

Preparation and Cooking Instructions

1. Place the couscous in a medium heatproof bowl; add the boiling water, cover and stand for 5 minutes. Fluff with a fork; cool. Stir in the parmesan.
2. Combine eggs and water in a bowl.
3. Toss the fish in flour, shake away the excess. Dip fish into the egg mixture, then press on the couscous mixture. Place the fish on a tray, cover and refrigerate for 30 minutes or until crust is firm.
4. For Caper Mayonnaise : Combine all ingredients in a small bowl.
5. Shallow-fry the fish in hot oil until browned and cooked through. Drain on absorbent paper.
6. Serve the fish with caper mayonnaise, lemon wedges and tomato salad, if desired.