Breaded whiting filet, such a delicious fish!
Whiting’s flesh is firm and its flavor is rather mild, it is perfect for this recipe.
This simple whiting recipe is perfect for a weeknight dinner. If you have leftovers, you can serve them cold.
My whiting fillets were frozen, I thawed them overnight and patted them dry several times. If you are using frozen fish, it is always better to thaw them overnight to make sure all the frozen water will be released, pat them dry until they are dry, then you can cook them like any fresh fish.
Whiting is fished in the eastern Atlantic Ocean and the Mediterranean Sea, as well as the North Sea on the East Coast of Britain. In the USA, it is commonly known as the English whiting, it can be replaced by the Alaska pollock or hake.
These breaded whiting fillets can be served with any side of your choice and a salad. I served them with my Sweet Corn Fritters.
28.21 oz. (800 g) whiting fillets
salt and pepper to taste
1 cup all-purpose flour
1 egg, beaten with a fork
About 1 1/2 cup breadcrumbs
Pat dry the fish fillet thoroughly and set up your work station with 1 shallow dish of flour to which you will add salt and pepper to taste, another shallow dish with the beaten egg and a third shallow dish with the breadcrumbs
Into a large skillet, on medium/high heat, heat enough vegetable oil to shallow fry the fish, coat the fish fillets with flour, dip them into the egg, then coat them thoroughly with breadcrumbs and fry them for about 3 minutes on each side or until golden
I served these breaded whiting fillets with a quick sauce made of mayonnaise, ketchup, Sriracha and 1/2 a lemon juice
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