Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, ehon fried whiting. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Southern fried whiting is made by coating seasoned, boneless filets of whiting fish with a combination of fine-ground cornmeal and flour. Whiting is such a delicate and delicious fish so do buy it when you see it! All it needs is a quick fry in butter, with a bit of salt and pepper, a squeeze of lemon and.
Ehon Fried Whiting is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Ehon Fried Whiting is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have ehon fried whiting using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Ehon Fried Whiting:
- Prepare 4 lb Whiting Fish Fillets
- Take 2 cup all-purpose flour
- Take 2 cup vegetable oil
- Get 1 tbsp salt
- Prepare 1 tbsp ground black pepper
- Make ready 1 tbsp old bay seasoning
- Make ready hot sauce
- Get ketchup
- Get mustard
Whiting is a good fish to use in fishcakes and homemade fish fingers. Like pollack, its taste is sensational if eaten very fresh. The French use whiting (called merlan) to make mousseline. Take a large frying pan and check that all four fillets will fit at once.
Steps to make Ehon Fried Whiting:
- Rinse fish in cold water and lay flat in a pan.
- Season both sides of fish with salt pepper and old bay.
- Flour both sides of fish.
- Heat oil in cast iron skillet. Keep the flame medium-high.
- Place fish in hot oil. Season again.
- Turn fish once golden brown (after about 5-10mins) and season again.
- Take fish out of pan and let cool before eating.
- Garnish with hot sauce ketchup mustard mayo to taste. May also be eaten as a sandwich.
Push the fish down with another frying pan and cook the skin for about three minutes then remove the pan, turn the fillet briefly to seal. Tom Whiting with the goal of producing the highest quality, value and selection of feathers for the fly tiers of the world. Every spring huge schools of whiting are harvested by trawlers and delivered to processing facilities where they are headed and gutted, filleted. Photo "Battered and fried whiting" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. The image is available for download in high.
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