Moroccan Fried Whiting Fish
A simple Moroccan-style fried whiting or hake offers a delicious and popular preparation, best made with smaller fish for optimal flavor.
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Instructions
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Wash and thoroughly drain the fish, ensuring cavities are clean.
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Season fish with 2 teaspoons of Moroccan Fish Spice and salt, or with salt and pepper; refrigerate covered until ready to cook.
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Coat fish lightly in flour, shaking off excess, and arrange on a tray.
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Heat enough vegetable oil to coat the pan's bottom in a frying pan over medium heat for 2 to 3 minutes.
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Fry fish in batches, turning once, until golden on both sides (2 to 8 minutes per side depending on size). Add more oil as needed.
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Drain fried fish on paper towels, then transfer to a serving platter and serve warm or at room temperature with optional lemon wedges.