Fried whiting

    50 minutes

    Make your own tartare sauce to add sprightliness to whole cooked whiting—the homemade sauce has a zest lacking in the bought version.

    2 people made this

    Serves: 4 

    • 4 whiting, each about 350 g, gutted and cleaned, heads and tails left on
    • 2 tablespoons plain flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 egg, beaten
    • 60 g fine soft white breadcrumbs
    • Oil, for deep-frying
    • Tartare sauce, to serve
    • Lemon wedges and parsley, to garnish

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. To prepare the whiting, curl each fish around and secure the head and tail with a fine skewer.
    2. On a large plate, mix the flour with the salt and black pepper. Coat the whiting in seasoned flour, then in beaten egg and finally in breadcrumbs, ensuring that each fish is completely and evenly covered.
    3. Half-fill a deep frying pan with the oil and heat to 190°C, or until a cube of stale bread tossed in will turn golden in 20–30 seconds. Fry the whiting, one or two at a time, for 5 minutes, or until golden brown.
    4. Remove the fish from the pan with a slotted spoon, drain well on paper towels and keep warm while frying the remaining fish. Arrange the whiting on a heated serving dish, garnish with the lemon wedges and parsley and serve with tartare sauce.


    To make a quick tartare sauce, blend together 2 tablespoons each of sour cream and mayonnaise with 1 teaspoon lemon juice, ½ teaspoon Dijon mustard, 1 tablespoon chopped capers and 4 finely chopped gherkins.

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