Moroccan Fried Whiting Fish
Whiting or hake is very popular in Morocco and especially delicious fried. Select smaller fish for the best flavor.
- Serves: 6 persons
- 2pounds 3 ounces fresh whiting (heads removed and stomach cavities cleaned)
- Optional: 2 teaspoons of Moroccan fish spice blend
- Dash salt
- Dash pepper
- ½cup flour
- 1cup vegetable oil
- Optional: lemon wedges
Step 1Gather the ingredients.
Step 2Wash each fish, checking to be sure the stomach cavities are clean; drain thoroughly.
Step 3Sprinkle 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.
Step 4Place 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.)
Step 5When 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.
Step 6Pour enough vegetable oil into a frying pan to fully coat the bottom, and heat for 2 to 3 minutes over medium heat.
Step 7Cook 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.
Step 8Transfer the fish to a plate lined with paper towels to drain.
Step 9Then transfer the fish to a serving platter. Serve room temperature or warm, with lemon wedges on the side, if desired.