Moroccan Fried Whiting Fish

Instructions

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.