Pan fried silver whiting

  • 12 silver whiting (ask your local fishmonger to remove the heads and clean the stomach cavities)
  • 250ml milk
  • 140g plain flour
  • 1 lemon, cut into 4 wedges to serve
  • Canola oil, for frying
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

Wash each silver whiting and drain well.

Step 2

Place the silver whiting into a large bowl. Pour milk over the fish and allow to soak for 5 minutes.

Step 3

Combine the flour, salt and pepper in a separate bowl. Lightly coat one silver whiting in the seasoned flour, shaking of any excess, then set aside on a large tray. Repeat with the remaining silver whiting and place on the tray in a single layer.

Step 4

Pour enough oil to cover the base of a large frying pan. Heat the oil to a temperature of 180°C.

Note: If you don’t have a thermometer, test the oil by dropping in one of the silver whiting. It should take 2 to 3 minutes approximately to heat to the right temperature and the fish should sizzle when dropped into the oil.

Step 5

Carefully fry the silver whiting, in batches of 4, for 3 minutes on each side or until golden and crisp. Use a slotted spoon to remove the fish from the oil and transfer to a plate lined with paper towel. Add extra oil, where required and cook the remaining silver whiting.

Step 6

Sprinkle with a little extra salt. Serve immediately with lemon wedges– buon appetito.

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