Whiting Fillet Basket Recipe
2 pieces of crispy whiting fillets, served up hot and golden.
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Ingredients
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Fish Fillets
Batter
Frying
Method
Preparation of Fish
Rinse and Pat Dry
Rinse the whiting fillets under cold water and pat them dry with paper towels. This helps to remove any excess moisture, ensuring a crispy batter.
Batter Preparation
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Whisk them together until well mixed.
Add Cold Water
Gradually add the cold water to the dry ingredients while whisking continuously to create a smooth batter. The batter should be thick enough to coat the back of a spoon.
Frying
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into it; if it sizzles, the oil is hot enough.
Dredge and Fry Fillets
Dip each whiting fillet into the batter, ensuring it's fully coated. Carefully place the battered fillet into the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan; fry in batches if necessary.
Drain Excess Oil
Once the fillets are cooked, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serving
Serve Hot
Serve the crispy whiting fillets hot, ideally with a wedge of lemon and your favorite dipping sauce on the side.