any ideas on cooking whiting ?

[Big_Jay]

how do you cook whiting anyone know of a nice way as i catch whiting almost every trip out lol

[Old Blanker]

Clean the fish as usual. Remove all the fins & tail. Split the fish from the cavity all the way to the tail. Lay split side down on the grill. Rub with butter and a little lemon juice. Grill under medium heat till the skin goes crispy
Put split side down on plate and eat. The flesh should just come away and leave the bones.

Delicious

The Old Blanker

[MikeR]

I made these thai fishcakes the other week from a very good Nigel Slater book, using the whiting from my past few sessions:

2 small, seeded red chillies 2 cloves of garlic 2 spring onions 6 lime leaves a handful coriander leaves 1 tbsp Thai fish sauce 500g white fish - haddock, cod, whatever a little flour oil for frying

Discard the stems and seeds from the chillies and drop them into the bowl of a food processor. Peel the garlic and drop it into the bowl along with the spring onions, lime leaves, coriander leaves and fish sauce. Blitz to a smooth paste, then tip into a stainless-steel or glass bowl. Cut the fish into chunks and pulse in the food processor to a rough paste.

Mix the fish and the spice paste together. Add a little salt and black pepper and set aside in the fridge for half an hour, covered with clingfilm.

Flour your hands, then shape the mixture into small flat patties. Leave to settle for a while in the fridge - they will be quite fragile - then fry them in shallow oil till golden on each side. Drain on kitchen paper and serve with either of the dipping sauces.

Sweet thai dipping sauce (Blue Dragon) is very good with these!

[Jamie Donnelly]

this is my favourite way to cook whiting.

cut of the head, and slice down the belly, all the way down to the tail fin. put out the guts and clean.

now comes the harder part, get the knife and put it under the rib cage, then slice down to the tail, the flesh should come of the bone. do it to both sides. then without cutting the fillets apart cut the backbone out. you should now have a "butterfly" whiting. cover it in flour and egg, then flour again. fry in 1cm of oil both sides for about 2/3 mins a side. it should be golden and crispy.

serve with chips or new potatos and a slice of lemon.

it really really tastes sooo good

Jamie

[KNIGHTPROWLER]

Fillet the whiting,dip in milk, then in to seasoned flour, (salt and pepper) fry skin down for 3 mins or until light brown, then turn over, cook to a light brown,(couple of mins or so, and serve, luvly jubley.

[Big_Jay]

thanks guys for the advice iv tried 2 of them and fair play its lovely :) it aint so bad catching them now atleast i now kno they tatse good he he

[crazyplums]

i simply cut off the top fillet (not much else to take anyways !), i usually do this on the beach, wash, dip in seasoned flour, and either batter, or egg and bread crumbs, then shallow fry for a few minutes, til golden brown, just like big fish fingers ! it's nowt special, but tastes a whole lot better than when cooked plain !

[dabcatcher]

i simply cut off the top fillet (not much else to take anyways !), i usually do this on the beach, wash, dip in seasoned flour, and either batter, or egg and bread crumbs, then shallow fry for a few minutes, til golden brown, just like big fish fingers ! it's nowt special, but tastes a whole lot better than when cooked plain !

exactly what i do... but i skin mine first.

theres nothing on the belly anyway and you can also take the back fillet off the fish without gutting it.

[Slippy]

Fillet , bake whole in tin foil , remove flesh and use it to make fish cakes or fish pie.

[Spragcatcher]

Prehaps I will not be moaning so much now when its a whiting a chuck- great ideas.

[crazyplums]

exactly what i do... but i skin mine first.

theres nothing on the belly anyway and you can also take the back fillet off the fish without gutting it.

of course, i missed out... "lay the fillet skin side down, and slide a knife through to remove the skin",

cheers. !!
Hugh

[geffaz]

the thai fish cakes sound great! you can get thai kits from tescos now,
contain 2 bird eye chillys, 2 lime leaves, garlic,lemon grass,coriander
and ginger (only costs a quid) ideal for fish cakes or a nice thai fish curry!

[MikeR]

Trip to Tesco soon I think!

[Robski]

i like to take fillets of the fish salt them and leave in fridge couple of hours to firm flesh wash thoroughly season and fry gently in little olive oil and knob of butter to brown.
or.. leave longer to firm wash thoroughly to take salt away poach in white wine.. can flake into fish pie, soup.... anything

[woodsy]

i like to microwave the fillet on low, just until the flesh is opaque, very delicate fish, this cooks them just right, served with crusty bread and salt and vineger.

[blueskip]

I always freeze mine first (after heading, tailing & gutting) then after you take them out to defrost, they fillet much easier than when fresh, also when they defrost, a lot of the water comes out of the flesh, it stops them being "sloppy" as they are when fresh.;)
I find cod are much the same, regardless how much you fry them when they are fresh, they still taste wet & raw, after freezing the fillets, wonderful firm flesh!:yeah:
blueskip