Ingredients Jump to Instructions ↓

  1. Vegetable oil - for frying

  2. 1 lb 454g / 16oz Whiting fillets

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 1 cup 62g / 2 1/5oz Corn flour

  6. 1 cup 62g / 2 1/5oz All-purpose flour

  7. 2 Eggs - beaten with

  8. 2 tablespoons 30ml Milk

  9. 2 Lemons - halved

  10. Tartar Sauce - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Tartar Sauce I" recipe which is included in this collection.

  2. Preheat the oil in a large cast-iron or heavy-bottom pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely.

  3. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and Tartar Sauce. Garnish with parsley.

  4. This recipe yields 4 servings.


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