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Moroccan Fried Whiting Fish

What You'll Need:

1 kg/2 lbs. 3 oz. fresh whiting (heads removed and stomach cavities cleaned)
Optional: 2 teaspoons of
Moroccan Fish Spice Blend
Sprinkle: salt
Sprinkle: pepper
1/2 cup flour
1 cup
vegetable oil

Lemon wedges

How to Make It:

Wash each fish, checking to be sure the stomach cavities are clean, draining thoroughly.

Sprinkle the fish with about 2 teaspoons of the Moroccan Fish Spice, and a little bit of salt if desired. Alternatively, season the fish to taste with a light sprinkling of pepper and salt.

The fish can be prepped up to this point and then refrigerated for up to a day. Place the seasoned whiting in a colander set in a deep bowl and cover tightly; leave in the fridge until ready to cook.

When ready to fry, place the flour on a plate or shallow dish. Lightly coat the fish with the flour, shaking off the excess, and set aside in a single layer on a tray.

Pour enough vegetable oil into a frying pan to fully coat the bottom, and heat for two or three minutes over medium heat.

Cook the fish in batches, turning only once, until light to medium golden on both sides. Do not crowd the pan and add a little more oil if needed. For very small whiting, the frying will only be several minutes on each side. For larger whiting, you might find it takes up to 7 to 8 minutes on each side.

Transfer the fish to a plate lined with paper towels to drain, and then to a serving platter. Serve room temperature or warm, with lemon wedges on the side if desired.

Leftover fried fish can be stored in the refrigerator and reheated the next day. Lay in a single layer on a baking sheet, and place in a preheated 350 F (180 C) for about 10 minutes.

Recipe Tips

Have your fishmonger remove the heads and clean the cavities. Fish is best fried the same day as purchased, but if properly washed and drained, it will keep nicely until the next day.

The whiting can be seasoned with Moroccan Fish Spice or simply salt and pepper before frying. Serve it alone or as part of a Moroccan Fried Fish Dinner.

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