How do you like to cooking your whiting fillets?

mattyc · Post by **mattyc** » Sat Jul 20, 2013 8:47 am

Hi all,
HEading out for a few whiting in the next few weeks and wanted to know if anyone has a good recipe for fillets? I usually dust them in flour and into a frypan with hot oil.

Anyone done cajun or something out of the ordinary?

Cheers,

Post by **cheaterparts** » Sat Jul 20, 2013 9:00 am

mattyc wrote:Hi all,
Heading out for a few whiting in the next few weeks and wanted to know if anyone has a good recipe for fillets? I usually dust them in flour and into a frypan with hot oil.

egg + bread crumbs does it for me

after dusting your fillets with flour dip the fillet into a beaten egg and then into bread crumbs again shallow fry till the bread crumbs colour up golden brown

Post by **CarlG** » Sat Jul 20, 2013 9:09 am

mattyc wrote:Hi all,
HEading out for a few whiting in the next few weeks and wanted to know if anyone has a good recipe for fillets? I usually dust them in flour and into a frypan with hot oil.

Anyone done cajun or something out of the ordinary?

Cheers,

I can see why you ask Matty, but with whiting, why would you want to bugger about with them..? They are superb in their own right, nothing added, simple is best I think, as long as their fresh..

berazafi · Post by **berazafi** » Sat Jul 20, 2013 9:26 am

What Carl said

stretch610 · Post by **stretch610** » Sat Jul 20, 2013 9:47 am

I agree...taste fantastic straight up but if you are gonna crumb them, try panko crumbs .....my little 4 year old fella can't get enough of it.....and crumbed fresh calamari.......Dad just struggles to keep the supply up at this time of year.

TrevKing · Post by **TrevKing** » Sat Jul 20, 2013 11:13 am

Pan fried fresh with a bit of butter and/or lemon... can't beat it.

Post by **ducky** » Sat Jul 20, 2013 1:41 pm

My favorite recipe.

Get a freezer bag. Put roughly 1.5 cups of plain flour. 0.5 cup self raising. Add about a table spoon of cracked pepper and another of cracked salt.

Put fillets in bag. Shake up. Remove. Into an egg bath and back into the bag. Then shallow fry in clean oil.

Serve with chips. Fresh salad and a few lime wedges.

There is no overpowering flavor like a beer batter can have. Just a nice simple crunchy fillet.

Post by **shazzagraz** » Sat Jul 20, 2013 2:56 pm

Who else is getting hungry reading this thread?

Post by **poodoo** » Sat Jul 20, 2013 4:39 pm

sashimi style!

mattyc · Post by **mattyc** » Sat Jul 20, 2013 6:30 pm

cheaterparts wrote:
mattyc wrote:Hi all,
Heading out for a few whiting in the next few weeks and wanted to know if anyone has a good recipe for fillets? I usually dust them in flour and into a frypan with hot oil.
egg + bread crumbs does it for me

after dusting your fillets with flour dip the fillet into a beaten egg and then into bread crumbs again shallow fry till the bread crumbs colour up golden brown

Sounds like a good idea...i always seem to get them a little "soggy" from the oil but adding an egg then back into the crumbs should make em come up pretty nice..now i just gotta go out and get some whiting!

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How do you like to cooking your whiting fillets?

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