Moroccan Fried Whiting Fish

Moroccan Fried Whiting Fish

Whiting or hake is very popular in Morocco and especially delicious fried. Select smaller fish for the best flavor.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Wash each fish, checking to be sure the stomach cavities are clean; drain thoroughly.
  3. Step 3

    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. 
  4. Step 4

    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.)
  5. Step 5

    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.
  6. Step 6

    Pour enough vegetable oil into a frying pan to fully coat the bottom, and heat for 2 to 3 minutes over medium heat.
  7. Step 7

    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.
  8. Step 8

    Transfer the fish to a plate lined with paper towels to drain.
  9. Step 9

    Then transfer the fish to a serving platter. Serve room temperature or warm, with lemon wedges on the side, if desired.