Fried Whiting Fish has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and review thousands of real ...

Whiting is best bought fresh and eaten immediately. This fish is best in winter, but is on sale all year. Whiting is a good fish to use in fishcakes and homemade fish fingers. Like pollack ...

The saltiness of jamon is a great match with delicate-tasting whiting. When I arrived ... drizzle with a little olive oil and bake for 10 minutes or until the fish is just cooked through.

Season with salt and pepper. Lay the slices of bacon over the fish and dot with butter. Bake in a moderate oven until the fish is tender.

Crumb fish (it's great if you just crumb the flesh side only). Heat oil to approximately 180C and cook fish for about 1 minute in batches, remove and place onto kitchen paper to drain. Toss salad ...

Slowly incorporate the dill oil until emulsified then season with salt to taste. Serve baked fish with dill mayonnaise. Catch Mark Olive in the second season of On Country Kitchen, Wednesdays 7: ...

Dip the whiting fillets in the seasoned flour, then into the batter. Shake off any excess and gently put into the oil. Don't try to cook all the fish at once, cook it in 2 to 3 batches.

However, it is perfect for fish and chips or goujons or chopped up fresh and raw like this in the form of a ceviche. 250-300g very fresh whiting fillet, skinned, boned and cut into approximate cm ...