How To Cook Sand Whiting

Hold the knife edge perpendicular to the whiting s spine or angled at 45º towards the head. Thin fillets are best wrapped in foil or banana leaves to protect them when barbecuing or grilling. Make an incision downwards behind the pectoral fin through to the spine.

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The whiting were supplied by bay and ocean seafoods of 1214 lytton rd hemmant.

How to cook sand whiting. Curl the edges of the foil creating a shallow dish. Not too much salt as the fish with provide some of the saltiness. Gently press each fillet into the flour to coat and shake off the excess flour.

Turn over and cook for a further minute. Place the flour in a shallow dish. Several whole whiting a filleting knife and a fish scaler.

If you are not familiar with the process a fish monger can do this dust fillets in flour seasoned with a little salt and pepper. Remove from heat and season to taste with sea salt and freshly ground black pepper. Reduce the heat to minimum and cook for eight minutes.

Squeeze a liberal amount of lemon juice over the fillets. Transfer whiting to a platter and drizzle with extra oil. Cooking methods steam poach deep fry pan fry stir fry bake braise grill barbecue raw sashimi.

Rinse whiting fillets in cold water and pat dry with paper towels. Butterfly and de bone sand whiting leaving tails intact. Meanwhile dip the fish fillets in milk then in the flour and sprinkle with sea salt.

Season both sides of each fillet with salt and pepper. Heat oil in a large frying pan over medium heat add garlic and capers and cook stirring until capers are crisp about 3 minutes. Cook over a high heat until the edges of the milk just begin to show a simmer.