Whiting is One of the Tastiest Eating Fish in Any Sea.
Whiting is a name given to different types of fish around the world. The whiting featured on this page are also commonly known as English whiting and are native to the North-East Atlantic Ocean.

It's nothing short of a travesty that whiting is often hugely underrated as an eating fish, and particularly that it is a species which is adversely affected by the horrific discard process in the North Sea. In fact, an estimated two-thirds of all whiting caught by trawlers in this part of the world are dumped back in the sea -- dead! -- due to the lunacy of European Union fisheries policies.
Apart from the fact that it is likely to be smaller in size, a fresh whiting fillet does not look all that much different from haddock or cod and is more than capable of holding its own against its cousins in the taste wars
So how good an eating fish is whiting? Words like 'awesome,' 'delicious,' or 'fabulous' don't even scratch the surface in describing the eating experience that the humble whiting affords.

A cousin of the Atlantic cod, whiting is similar in many ways to its severely endangered and over-fished relative. But, whiting is considerably more delicate in both texture and flavour. This means that, although whiting is the perfect sustainable substitute for cod in many recipes, we have to be careful to not overwhelm its delicate taste or cause it to break up due to inappropriately extensive or robust cooking techniques.

This page looks at a few very different ideas for whiting recipes for you and your family to enjoy. This includes:

Puff pastry of whiting with new potatoes, carrots, and peas
Whiting fish pie with garlic fried beans and sweet corn
Pan fried fillet of whiting in bread crumbs with real chips
Links to other great whiting recipes on HubPages and around the web
Lastly, should you need any further motivation -- aside from the taste and sustainability factors -- you are likely to find that whiting in your fishmonger's or supermarket is considerably less expensive than cod.

This easy fried fish recipe uses hake or whiting, which can usually be found in abundance in Morocco. Hake is seen to be the perfect fish for frying; not only does it have great mild flavor and texture, but the bones are easy to remove after cooking, making it less tedious to eat than other fish.

In Morocco, hake is referred to as merna, cola, or merluzza. Smaller whiting tends to be tastier than larger ones. Try to select fish that are 7-inch or less in length.

Ingredients
Steps
Comments
Ingredients
2 lbs. 3 oz. fresh whiting (heads removed and stomach cavities cleaned)
Optional: 2 tsp. of Moroccan fish spice blend
Dash salt
Dash pepper
1/2 cup flour
1 cup vegetable oil
Optional: lemon wedges
Steps to Make It
Gather the ingredients.


Wash each fish, checking to be sure the stomach cavities are clean; drain 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.

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

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 2 to 3 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. 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.

Then transfer the fish 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.
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