Fried Whiting Stuffed with Chermoula

 

This easy fried fish recipe uses Whiting, which I find to be a perfect fish for frying. Not only does it have great flavor, but the bones are easy to remove after cooking, making it less tedious to eat than other fish.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

• 1 kg (2 lbs. 3 oz.) fresh Whiting, heads removed and stomach cavities cleaned
• Moroccan Fish Spice Blend (optional)
• salt
• pepper
• 1/2 cup flour for coating the fish
• vegetable oil for frying
• lemon wedges (optional)

Preparation:

Wash the fish thoroughly, checking to be sure the stomach cavities are clean, and allow to drain.
Sprinkle the fish with about 2 teaspoons of the Moroccan Fish Spice, and a little bit of salt if desired. (I don't bother salting the whiting). Or, season the fish with a light sprinkling of pepper, and salt if desired.
The fish can be prepped up to this point, covered, and refrigerated overnight or until ready to cook.
When ready to fry, lightly coat the fish with the flour, shaking off the excess, and lay in a single layer on a tray. Pour enough oil into a frying pan to fully coat the bottom, and heat for a few minutes over medium heat.
Cook the fish in batches, without crowding the pan, turning only once, until light to medium golden on both sides. For very small whiting, the frying will be only 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, and then 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.