Hook to Cook Recipes
Pan Fried Whiting
This recipe serves four
- 4 x 6oz (170g) Freshly caught whiting fillets (preferably caught with Black Rock Charters)
- 1 good pinch of sea salt
- Freshly ground black pepper to taste
- 2oz or 56g butter
- 2 tablespoons olive oil
- 1 small lemon, zest and squeezed
- ½ cup or 60g plain flour
- Freshly chopped parsley to garnish
Prep: 15 minutes | cooking time: 9 minutes
Gently rinse the Whiting fillets under cold water then pat dry with kitchen towels. Season both sides of each fillet with sea salt and freshly ground pepper. Sieve the flour into a shallow dish and gently press each fillet into the flour, coating thoroughly, shake off any excess flour.
Pour the olive oil into a large frying pan and heat until fairly hot. Place the fillets of Whiting skin side down into the pan, cook for around 3 minutes then gently turn the fillets over using a fish slice or pallet knife, and repeat.
Remove from the frying pan. Reduce the heat before adding the butter, lemon juice and chopped parsley, stir around the frying pan until melted.
Spoon the melted sauce over the cooked golden fillets of Whiting.
Serve immediately with some freshly cooked vegetables and rice or potatoes.