Preparing the carcass
Cooking whiting does not require much time and effort, it does not have a pungent odor, and there are few bones in it.
First of all, you need to prepare the carcass.
To do this you should:
- gut the fish, removing all the insides,
- cut off the head and tail (can be given to animals),
- cut off the dorsal and ventral fins (this is more convenient to do with scissors),
- Wash the carcass well, removing the inner black film.
The carcass is ready for further food processing.
Adding flavor
It is advisable to season the carcass with spices and seasonings - this will only enhance the taste and add piquancy. You can buy a special seasoning “For Fish”, or you can limit yourself to some specific type of spices - ginger, turmeric, ground pepper or a mixture of peppers, dried garlic.
Before frying, it is customary to roll any fish in flour or breading mixture - this prevents the fish from sticking and improves the taste.
Time for the frying pan
Fry the fish in a well-heated frying pan, adding vegetable oil. You can’t put fish in a cold frying pan - it will stick and fall apart. Fry over moderately medium heat. For whiting, about 3-5 minutes on each side is enough.
Serve on the table
Any fish goes well with potatoes, raw vegetables, and herbs. These can be fresh or pickled cucumbers, tomatoes, radishes. A light but satisfying lunch or dinner is ready.