Fried whiting - fast, tasty, cheap
Blue whiting is a sea fish from the cod family, which is sold completely freely and is cheap. Perhaps that is why many ignore it, considering it “tasteless,” which is not true. Very tasty and nutritious fish contains a lot of protein, amino acids, trace elements and vitamins and little fat. Blue whiting is not grown in factories, nor is it fed with antibiotics or other additives for growth, and therefore it is a pure, environmentally friendly product. Along with its taste, the undeniable advantage of blue whiting is its price - the fish is affordable for people with very limited incomes.
Cooking whiting does not require much time and effort, it does not have a pungent odor, and there are few bones in it.
First of all, you need to prepare the carcass.
To do this you should:
The carcass is ready for further food processing.
It is advisable to season the carcass with spices and seasonings - this will only enhance the taste and add piquancy. You can buy a special seasoning “For Fish”, or you can limit yourself to some specific type of spices - ginger, turmeric, ground pepper or a mixture of peppers, dried garlic.
Before frying, it is customary to roll any fish in flour or breading mixture - this prevents the fish from sticking and improves the taste.
Fry the fish in a well-heated frying pan, adding vegetable oil. You can’t put fish in a cold frying pan - it will stick and fall apart. Fry over moderately medium heat. For whiting, about 3-5 minutes on each side is enough.
Any fish goes well with potatoes, raw vegetables, and herbs. These can be fresh or pickled cucumbers, tomatoes, radishes. A light but satisfying lunch or dinner is ready.
Preparing the carcass
Cooking whiting does not require much time and effort, it does not have a pungent odor, and there are few bones in it.
First of all, you need to prepare the carcass.
To do this you should:
- gut the fish, removing all the insides,
- cut off the head and tail (can be given to animals),
- cut off the dorsal and ventral fins (this is more convenient to do with scissors),
- Wash the carcass well, removing the inner black film.
The carcass is ready for further food processing.
Adding flavor
It is advisable to season the carcass with spices and seasonings - this will only enhance the taste and add piquancy. You can buy a special seasoning “For Fish”, or you can limit yourself to some specific type of spices - ginger, turmeric, ground pepper or a mixture of peppers, dried garlic.
Before frying, it is customary to roll any fish in flour or breading mixture - this prevents the fish from sticking and improves the taste.
Time for the frying pan
Fry the fish in a well-heated frying pan, adding vegetable oil. You can’t put fish in a cold frying pan - it will stick and fall apart. Fry over moderately medium heat. For whiting, about 3-5 minutes on each side is enough.
Serve on the table
Any fish goes well with potatoes, raw vegetables, and herbs. These can be fresh or pickled cucumbers, tomatoes, radishes. A light but satisfying lunch or dinner is ready.
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