Moroccan Fried Whiting Fish Food

MOROCCAN FRIED WHITING FISH

Steps:

• 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 salt and pepper.
• 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.

PAN FRIED WHITING FISH

Steps:

• In shallow dish mix panko bread crumbs and seasonings together. In other shallow dish whisk eggs and Crystal hot sauce. Dip fish in eggs turning fish over and over 3 times. Then dip fish in panko bread crumbs turning twice and patting the bread crumbs into each fillet. Sit on a plate. Once all fish are breaded cover with plastic wrap and place in refrigerator for 15 minutes.
• Heat oil/butter over high heat until bubbling (approx 1 1/2 - 2 minutes). Add half the fillets and turn to medium high heat. Cook fish 3 1/2 - 4 minutes per side making sure it turns a nice golden brown color.
• Remove from pan and place on paper towel covered plate to drain. Serve with condiment of your choice. We prefer my Sweet Dilly Tartar Sauce recipe # 516674.

WHITING

Steps:

• work flour, baking powder and eggs together, (if too thick, add some milk).
• clean the fish and cut into strips.
• dip into the flour and then into the batter mixture and fry in very hot oil.
• serve with any sauce of your choice.

FRIED FISH WITH MOROCCAN HERB SAUCE

Steps:

• In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste.
• In a skillet heat 1 inch of the additional oil to 375°F on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through.
• Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.