Best Whiting Recipes

BAKED WHITING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place whiting fillets in a baking dish and add enough milk to cover the entire bottom of the dish. Season fillets with garlic powder, onion powder, paprika, and salt. Top each fillet with at least 3 pieces tomato. Add butter to each fillet. Squeeze 1 lemon half over each fillet.
• Bake in the preheated oven until fish flakes easily with a fork, 30 to 45 minutes.

WHITING WITH GARLIC AND LEMON

Steps:

• Clean and fillet fish. Remove heads and tails. In bowl, mix 3/4 cup oil, lemon juice, garlic, parsley, salt and pepper. Dredge fish in flour. In large saute pan, heat remaining oil. Saute fish until golden brown. Remove and pour lemon mixture over and cover. Let sit for 5 minutes and serve.

B. SMITH'S CORNMEAL-DIPPED PAN-FRIED WHITING

Steps:

• Mix the cornmeal, flour, salt, paprika, and pepper together in a shallow dish or plastic container. Pour the milk into another dish. Dip the fillets into the milk, then into the cornmeal mixture, coating them well and shaking off any excess.
• Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer the fillets to a serving platter and keep warm. Repeat with the remaining butter and fillets. Serve immediately, with tartar sauce and lemon wedges.

FRIED WHITING FISH

Steps:

• 1. If possible, buy your whiting fresh from the seafood market and have them fillet the fish. I wash the whiting quickly in vinegar, than rinse with cold water and pat dry. Place whiting in a flat container and sprinkle with pepper and a little salt. Set aside in fridge while you make the breading.
• 2. In a large mixing bowl, combine the corn meal, flour, black pepper, cayenne pepper, salt and garlic powder.
• 3. Heat a large skillet with oil on the stove. Make sure the oil is at high temp but not smoking.
• 4. Take the whiting fillets and dredge them in the flour one at a time and shake off excess. Place the whiting in the skillet. Cook each side until golden brown (about 5 minutes each side). Fish will "float" when done. Drain on paper towel.
• 5. You can also throw in some scallops or shrimp(pictured with the fish) following the same directions for the whiting. Enjoy delicious fried whiting!

PAN FRIED WHITING FISH

Steps:

• In shallow dish mix panko bread crumbs and seasonings together. In other shallow dish whisk eggs and Crystal hot sauce. Dip fish in eggs turning fish over and over 3 times. Then dip fish in panko bread crumbs turning twice and patting the bread crumbs into each fillet. Sit on a plate. Once all fish are breaded cover with plastic wrap and place in refrigerator for 15 minutes.
• Heat oil/butter over high heat until bubbling (approx 1 1/2 - 2 minutes). Add half the fillets and turn to medium high heat. Cook fish 3 1/2 - 4 minutes per side making sure it turns a nice golden brown color.
• Remove from pan and place on paper towel covered plate to drain. Serve with condiment of your choice. We prefer my Sweet Dilly Tartar Sauce recipe # 516674.

WHITING MEUNIERE

Steps:

• Season fish with salt and pepper and squeeze 1 lemon half over fish.
• Heat 2 tablespoon butter and oil in a large skillet over medium heat until bubbling.
• Spread flour into a shallow bowl. Dredge fish through the flour until lightly coated on both sides.
• Cook fish in the bubbling butter mixture, working in batches, until fish is golden on both sides and flakes easily with a fork, 5 to 10 minutes per side. Transfer cooked fish to a serving platter.
• Increase heat under skillet to medium-high; add remaining 2 tablespoons butter. Cook and stir butter until fragrant and starting to turn brown, 2 to 3 minutes. Add garlic to brown butter and remove skillet from heat. Stir capers into garlic mixture and squeeze remaining lemon half over mixture. Pour caper sauce over cooked fish.

DEEP-FRIED WHITING

Steps:

• Rinse the whiting. Drain but do not pat dry.
• Heat the oil in a deep fryer to 375 degrees.
• Season the flour with salt and pepper. Put the whiting in the flour, and stir so that each piece is liberally coated. Shake off excess flour. Drop a third of the whiting into the oil, and cook about 5 minutes, until the fish is crisp. Drain on paper towels.
• Repeat with the remaining whiting.
• Serve with lemon wedges or lemon halves.

STUFFED WHITING OR DOVER SOLE PROVENCAL

Steps:

• 1. Wash spinach carefully and remove stems (or defrost frozen spinach). Drain well. Place in a saucepan with 2 Tbsps. olive oil and cook, stirring constantly until spinach is limp. Drain spinach and finely chop.
• 2. Finely saute chopped onion, parsley, crumbled bay leaf and thyme in 4 Tbsps. olive oil until golden; addfinely chopped spinach and season with salt and freshly ground pepper, to taste. Mix well. Spread 2/3 of spinach mixture in the bottom of a gratin dish.
• 3. Place fish fillets open side up on a clean towel. Season generously and place a Tbsp of reserved spinach mixture on each fillet. Roll fish up tightly (starting at the broad end) and place them in rows on the bed of spinach. Sprinkle with breadcrumbs, then with olive oil and bake in moderate 375 F oven for 20 to 30 minutes or until fish flakes easily with a fork. Serve with lemon slices or wedges. ENJOY!

MOROCCAN FRIED WHITING

Steps:

• Combine the cumin, turmeric, paprikas, and 1/2 tsp pepper in a small bowl.
• Sprinkle the fish with about 2 tsp of the spice mixture and a little salt if desired. The fish can be covered overnight or cooked immediately.
• When ready to fry, lightly coat the fish in flour, shake off the excess, and lay in a single layer on a tray.
• Pour enough oil in a frying pan to coat the bottom and heat over medium heat.
• Cook the fish in batches, turning only once, until golden brown on both sides.
• Transfer the fish to a paper towel-lined plate to drain.
• Serve warm or at room temperature with lemon wedges.

DOGFISH AND WHITING SOUP

Steps:

• Cut dogfish and whiting fillets into large pieces. Rinse well in cool water and pat dry.
• Heat oil in a large saucepan over medium heat. Add onion, lower heat a bit, and cook until softened, about 5 minutes. Stir in celery and carrot and cook for 5 minutes. Add parsley.
• Pour in wine, raise heat, and cook until it reduces by about half, 3 to 5 minutes. Stir in tomatoes and garlic. Cook, stirring occasionally, 3 to 4 minutes. Add boiling water. Return to a boil, then cook for 15 minutes.
• Stir in dogfish and whiting and simmer until tender, 10 to 15 minutes. Season with salt and pepper. Use a slotted spoon to remove the fish; discard any bones.
• Fill a food processor halfway with liquid and vegetable mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into a pot. Repeat with remaining soup. Add fish to the soup and reheat to simmering.
• Place 2 toasted baguette slices in each bowl, drizzle with olive oil, and ladle soup over top.

WHITING

Steps:

• work flour, baking powder and eggs together, (if too thick, add some milk).
• clean the fish and cut into strips.
• dip into the flour and then into the batter mixture and fry in very hot oil.
• serve with any sauce of your choice.

BRAISED WHITING WITH POTATOES

Steps:

• Heat the oil in a Dutch oven or large skillet or saucepan with a tight-fitting lid. When the oil is hot but not smoking, add the potatoes and onions and saute them, covered, over medium heat for 5 minutes.
• Add the beans and garlic. Cook, covered, for another 5 minutes. Add the whiting, salt, pepper and wine and cook, covered, for 10 more minutes. Sprinkle with the parsley and serve immediately.

BAKED WHITING WITH SHRIMP SAUCE

Steps:

• 1. Heat oven to 375° F. 2. Place fillets in a greased shallow baking dish. Spread soup over top sprinkle with crushed pork rinds. Mix together butter, onion, Worcestershire sauce, hot pepper sauce, and lemon juice pour over pork rinds. Bake for 20 to 25 minutes, or until hot and bubbly and fish flakes easily.

WHITING STEW WITH WHITE BEANS, BUTTERNUT SQUASH AND CHORIZO

Steps:

• In a large kettle, combine the fish bones and heads, the whole onion, the annatto seeds and bay leaf with 5 quarts of water. Place over medium heat and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, skimming off any foam that accumulates on the surface. Strain the stock and discard the solids.
• Return the stock to the pan and bring to a boil. Add the beans and wine, reduce the heat and simmer, uncovered, for 60 to 90 minutes until the beans are just tender. Add the squash and simmer until tender, about 20 minutes more.
• Meanwhile, in a large skillet over medium-low heat, melt the butter and fry the chorizo until browned, about 10 minutes. Remove the sausage from the pan with a slotted spoon, set it aside and add the diced onions to the pan. Cook until golden, 7 to 10 minutes.
• When the squash is cooked, increase the heat to medium and stir in the cooked onions, the whiting and the squid. Season with salt and pepper and simmer 5 minutes. Place the stew in a large serving bowl and garnish with the chorizo and rosemary. Serve immediately.

WHITING

Steps:

• For this dish, use large disposable aluminum pans. Deliver a generous amount of olive oil to the pan, and add sliced or minced garlic. Add the fish, served whole or sliced into chunks, as you prefer. Sprinkle salt and pepper generously and drizzle with olive oil. if you like, spice it up with red pepper flakes. Cover pan with foil. Pre-heat oven to 375 degrees and bake for 1 hour.

SAUTéED WHITING WITH LEMON CREAM SAUCE

Steps:

• Cook shallots, lemon zest and wine in a saucepan over high heat until wine has nearly evaporated. Add crème fraîche and cook on medium-high, watching so it does not boil over, until cream has reduced by half. Season with salt and pepper and set aside.
• Heat oven to 200 degrees. Season bread crumbs with salt and pepper, and spread on a platter. Place fish in a shallow bowl and pour milk over them.
• Heat 1/4 cup oil in a large nonstick or well-seasoned cast-iron skillet over medium heat. Turn fish in milk then dip in crumbs, turning to coat all sides, and place in skillet. Repeat until half the fish are in the skillet. Cook, turning gently with tongs, until browned, cooked through and no longer pink at the bone, 10 to 15 minutes. Repeat with remaining fish and oil. (Or use 2 skillets at once.) Transfer whiting to a baking sheet and place in oven to keep warm.
• Gently reheat sauce and fold in chives. Serve alongside fish.

WHITING IN A BAG

Steps:

• Heat oven to 220C/fan 190C/gas 7. Cut out 2 x 40cm diameter circles of baking parchment. Fold each piece in half to form a crease. Slash the fish 3-4 times on each side to the bone - set aside.
• Melt the butter in a saucepan; add the dill and season. Put each fish on one half of the paper circles and tuck the lemon around. Drizzle the flavoured butter over the top and wrap each to form a parcel.
• Put on baking sheets and bake for 12 mins. To see if cooked, insert a skewer through the paper into the fish, leave for 15 secs, then feel if the tip is hot.