Moroccan Fried Whiting Fish

Whiting or hake is very popular in Morocco and especially delicious fried. Select smaller fish for the best flavor.

Ingredients

• 2 pounds 3 ounces fresh whiting (heads removed and stomach cavities cleaned)
• Optional: 2 teaspoons of Moroccan fish spice blend
• Dash salt
• Dash pepper
• 0.5 cup flour
• 1 cup vegetable oil
• Optional: lemon wedges

Steps

1. Gather the ingredients.
2. Wash each fish, checking to be sure the stomach cavities are clean; drain thoroughly.
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. 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. 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. Pour enough vegetable oil into a frying pan to fully coat the bottom, and heat for 2 to 3 minutes over medium heat.
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. Transfer the fish to a plate lined with paper towels to drain.
9. Then transfer the fish to a serving platter. Serve room temperature or warm, with lemon wedges on the side, if desired.