Breaded and fried whiting fillets. An easy and crispy recipe, just like homemade
Para 4 2.50 €/pers. 210 kcal/100g.
- 800g of blue whiting (in fillets, boneless)
- 2 free-range eggs
- 150g of wheat flour (corn starch can be used if there are celiacs in the house)
- Salt (to each household's taste)
- A lemon (optional)
- 50 ml of water
- Mild olive oil for frying fish
- We begin by thoroughly cleaning the whiting fillets if they aren't already. We check for any remaining bones and pat them dry with paper towels to remove excess moisture, which is crucial for the coating to adhere properly.
- We lightly salt the fillets on both sides. It's important not to overdo it, as it's a mild-flavored fish and we want its flavor to be noticeable without overpowering it.
- In this case, we have the fillets butterflied, but you can fry the fish whole, as you prefer. My kids like them butterflied, but in bars they're usually fried whole, like a fried fish dish from Andalusia.
- In a bowl, add the eggs, flour, and water. Beat the eggs with the flour and water until well combined. You can add a pinch of salt to the flour if you want to enhance the flavor.
- Heat plenty of oil in a large frying pan. It's important that the oil is hot, but not smoking, so that the batter seals quickly and doesn't absorb too much oil.
- We dip each fillet in the batter and make sure they are well coated on both sides.
- Carefully place the fillets in the hot oil, without overcrowding them. Fry for about 2-3 minutes on each side, until golden brown and crispy.
- We remove the fillets and place them on absorbent paper to remove excess oil. This step makes all the difference between a light dish and a heavy one.
- We serve it immediately. At home we like to add a citrus touch, so if we want, we can optionally add some lemon slices to give a fresh touch to the whole thing.
- These go really well with homemade fries, a simple salad, or even some white rice. You can also serve them with a mild aioli sauce or homemade mayonnaise.
- If you want a lighter coating, you can substitute some of the flour with cornstarch or even use chickpea flour. You can also add a little beer to the beaten egg for a lighter texture.
- The oil must be clean and at the right temperature. If it's cold, the fish will absorb fat; if it's too hot, it will brown on the outside too quickly and remain raw on the inside.
- In some areas, garlic and chopped parsley are added to the beaten egg to give the batter more flavor. A baked version can also be made, although it's not as crispy, but it is lighter.
- Another interesting option is to use other similar fish such as hake or turbot.
- It's common to wonder if you can freeze whiting before cooking it. Yes, in fact it's recommended due to the risk of anisakis, but it's important to defrost it thoroughly and dry it before coating it in breadcrumbs to prevent it from releasing water.
- Another common question is which oil to use. Ideally, use a mild olive oil or sunflower oil if you're looking for a more neutral flavor, although olive oil always gives the best results.
- You've also asked if it can be made without eggs. It can, using only flour and water or a tempura-type batter, although the texture will change slightly.
- And finally, many people wonder how to tell if the oil is at the right temperature. A simple trick is to add a pinch of flour: if it bubbles immediately, it's ready to fry.
- Mild olive oil for frying the fish.
In many kitchens, there are recipes that need no introduction because they're part of everyday life. They're simple dishes, the kind you make almost without thinking, and they always turn out well. This classic fried fish dish, which we're preparing today with whiting, falls into that category—an economical and very satisfying option. Battered whiting is a time-honored fish recipe, the kind that evokes the aroma of home cooking and a sizzling pan. With just a few ingredients and a simple technique, we achieve a dish that's crispy on the outside and juicy on the inside, a dish that almost everyone loves.
Blue whiting, also known as albacore, has traditionally been a humble fish in Spain. Its low price made it a staple in many family kitchens for years, especially in coastal areas. Battering and frying the fish is a widespread technique throughout the peninsula. From classic Andalusian fried fish like espetos to more homemade versions like this one, the idea is always the same: to protect the fish with a coating that keeps it juicy while it cooks.
The best easy and quick fish recipes, with ideas for every day and for all tastes.
Interestingly, although it's now appreciated for its mild flavor, for years blue whiting was considered a "second-rate" fish. Now it's made a strong comeback thanks to quick and easy recipes like this one. And if you enjoy these kinds of dishes, you can check out other options like fried calamari (crispy on the outside and tender on the inside), breaded hake (more delicate but just as delicious), or battered prawns (a classic bar dish that never disappoints). And now, let's get down to business with the step-by-step instructions.
Cleaning the fish and preparing the batter
Frying and final presentation of the whiting
Once they're on the table, they usually disappear in no time. If someone isn't paying attention, they'll miss out on trying them.
