Pan fried silver whiting
- 12 silver whiting (ask your local fishmonger to remove the heads and clean the stomach cavities)
- 250ml milk
- 140g plain flour
- 1 lemon, cut into 4 wedges to serve
- Canola oil, for frying
- Sea salt, freshly ground black pepper
Wash each silver whiting and drain well.
Place the silver whiting into a large bowl. Pour milk over the fish and allow to soak for 5 minutes.
Combine the flour, salt and pepper in a separate bowl. Lightly coat one silver whiting in the seasoned flour, shaking of any excess, then set aside on a large tray. Repeat with the remaining silver whiting and place on the tray in a single layer.
Pour enough oil to cover the base of a large frying pan. Heat the oil to a temperature of 180°C.
Note: If you don’t have a thermometer, test the oil by dropping in one of the silver whiting. It should take 2 to 3 minutes approximately to heat to the right temperature and the fish should sizzle when dropped into the oil.
Carefully fry the silver whiting, in batches of 4, for 3 minutes on each side or until golden and crisp. Use a slotted spoon to remove the fish from the oil and transfer to a plate lined with paper towel. Add extra oil, where required and cook the remaining silver whiting.
Sprinkle with a little extra salt. Serve immediately with lemon wedges– buon appetito.
