Moroccan Fried Whiting

by

When you wish to eat fried fish and relish it to the fullest, whiting is perfect for that purpose. This fish is not only delicious, but also after cooking you can remove its bones easily, and so, you can enjoy its great taste without the obstacles of bones.  Among whiting, if you desire greater taste, prefer fish of 7” or even less length, because the smaller the fish, the greater is its taste. While buying, get its heads removed and cavities cleaned from the vendor. You can season it with Moroccan fish spice or only pepper and salt. Let us learn how to make it.

Ingredients:
1 kg fresh whiting – with heads removed and cavities cleaned
Moroccan fish spice (optional)
Pepper
Salt
½ cup flour
Vegetable oil for frying
[Ingredients for Moroccan fish spice are: 2 tsp cumin, 1 ½ tsp hot paprika, 1 ½ tsp turmeric, ½ tsp pepper and 1 tsp sweet paprika.
Mix all the spices together and store in airtight jar. It lasts for many months. Usually 1 tablespoon of this spice mixture is enough for 1 kg of fish.]

Method:
Rinse the fish neatly, ensuring that stomach cavities are thoroughly clean. Drain.
Coat all the fish with the Moroccan spice or just salt and pepper mixture. If you want, you can fry it immediately or can keep it overnight for refrigerating.

While frying, give a light coat of flour to the fish. Shake and remove excess. Arrange in a single layer in a platter. Take enough oil in frying pan so as to cover the bottom and heat it for a few minutes, over medium flame.

Fry fish in batches. Take care not to overcrowd the pan. Turn them only once, till all of them take light golden color on both sides. If the fish is very small, you will require quite a few minutes to get cooked from each side, while for larger fish, you will require 7-8 minutes.

After cooking, take the fish into a platter lined with paper napkins and then serve in a plate, along with lemon wedges if desired.

You can store the leftover fish in refrigerator and serve it the next day, by reheating it in oven at 180 degrees C (350 degrees F), for some ten minutes.