- 2 pounds whole whiting, gutted
- 2 teaspoons Moroccan spice
- Pinch of salt
- Pinch of ground black pepper
- 1/2 cup all-purpose flour
- 1 cup vegetable oil
- Lemon wedges
- Wash each fish, checking to be sure the stomach cavities are clean; drain thoroughly.
- Sprinkle the fish with about 2 teaspoons of the Moroccan Spice, and a little bit of salt if desired.
- 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.
Baked Stuffed Haddock with Roasted Potatoes
- Whole haddock
- 1 batch of stuffing
- Kosher salt, to taste
- 8 - 10 strips of bacon
- Lemons for garnish
- Small white potatoes
- Wash and rinse haddock to to remove excess scale.
- Pat the interior and exterior with paper towels, lightly salt fish and place on greased baking sheet.
- Preheat oven to 400F
- Stuff cavity with your batch of stuffing and put excess stuffing in a casserole dish to accompany.
- Close the cavity with skewers
- Lay strips of bacon over the fish on the diagonal.
- Bake in oven 10 minutes per inch of fish thickness (generally about 40-50 minutes)
- Remove bacon and serve with side of roasted potatoes and garnish with lemons.
- 1 whole flounder
- 1⁄4 cup butter
- 1 lemon
- 1 Tbsp Worcestershire sauce
- 2 garlic cloves, minced
- 2 tsp black pepper
- 1 tsp salt
- Heat broiler on high.
- Score the fish in two or three spots on the dark side (back).
- Melt butter and Worcestershire sauce with juice from half a lemon and garlic.
- Rub fish down with salt and pepper on both sides, depending on the size of your fish you might need more or less salt and pepper.
- Put fish under the broiler for 3 minuets.
- Slide the fish out of the broiler and paint it with butter and garlic sauce every minute or so until the fish is done. I follow this rule: if you can stick a toothpick into the widest part of the fish, then place the toothpick to your lips and the toothpick is warm, your fish is done.
- When fish is done drizzle with the juice from the other half of your lemon.
Whole Whiting Roasted with Tomato, Lemon and Garlic
- 6 whole whiting, backbone removed, heads and tails intact
- 4 small lemons, thinly sliced
- 1 bunch thyme
- 6 stalks young garlic, roots trimmed
- 1 Cup cherry tomatoes, halved
- ¼ cup extra-virgin olive oil
- ½ cup white wine vinegar
- 1 lemon (juice only)
- Preheat oven to 400F.
- Season fish cavities with sea salt and freshly ground black pepper, insert lemon slices and a few sprigs of thyme into each and tie fish into intervals with cooking twine.
- Cut green tops off garlic and halve bulbs lengthways. Scatter tops over base of a roasting pan large enough to fit whiting snugly, layer over remaining lemon slices, scatter with remaining thyme, then place fish on top.
- Scatter garlic bulbs, then tomato over fish. Drizzle with olive oil, verjuice and lemon juice. Cover with foil, roast for 10 minutes, then remove foil and cook for another 10-12 minutes or until fish is just cooked through.
- Serve fish with tomato, young garlic and pan juices.