Pan-Seared Whiting: Quick And Easy

Pan-seared whiting is a quick and easy dish that can be made in under 20 minutes. It's a popular choice for those who don't like the taste of fish, as whiting is a mild and sweet white fish with a delicate flavour. The fish is typically seasoned with salt and pepper, fried in butter or oil, and served with a squeeze of lemon. Some recipes also include a breading or coating, made with flour or cornmeal, to give the fish a crispy texture.

Seasoning and dredging the whiting fillets

Firstly, wash the fillets under cold running water to remove any impurities or residue. Pat the fish dry with paper towels, ensuring no moisture is left on the surface. This step is important as it helps the seasoning stick to the fish and prevents it from becoming soggy during cooking.

Next, lightly season both sides of the fillets with salt and pepper. Be careful not to over-season with salt, as this can make the fish overly salty. You can also add other seasonings of your choice, such as cayenne pepper, garlic powder, or dried basil, to enhance the flavour.

Once seasoned, it's time to dredge the fillets. In a shallow plate or bowl, combine cornmeal, flour, and any additional seasonings you wish to use. You can also use breadcrumbs instead of cornmeal if preferred. Dip each fillet into the dredge, ensuring both sides are evenly coated. Gently shake off any excess flour before placing the coated fillets on a parchment paper-lined baking sheet or plate.

Allow the coated fillets to rest for 10-15 minutes. This step is crucial, as it helps the coating adhere to the fish, resulting in a crispier final product. While the fillets rest, you can begin heating the oil in your skillet to the desired temperature of 350 degrees Fahrenheit.

After the fillets have rested and the oil is heated, you are ready to begin frying. Carefully place the fillets into the hot oil, being mindful not to crowd the pan. Fry the fillets in small batches if needed, cooking for 3-5 minutes on each side, or until the coating is golden and crispy.

By following these steps, you will ensure that your whiting fillets are properly seasoned and dredged, resulting in a delicious and crispy final product.

Heating the pan and oil

Start by choosing the right pan for the job. A large skillet or frying pan is ideal, preferably non-stick or cast iron. Place the pan on your stovetop and turn the heat to medium-high. If you're using an electric stove, you may need to adjust the heat setting slightly higher to compensate for the lower heat output.

Now, add the oil to the pan. You'll want to use an oil with a high smoke point, such as canola, grape-seed, or vegetable oil. Pour in enough oil to adequately coat the bottom of the pan—about 2 tablespoons should be sufficient. You can also use extra virgin olive oil, but be mindful that it has a lower smoke point, so you'll need to be more cautious to avoid burning.

As the oil heats up, keep a close eye on it. You'll know it's ready when it starts to shimmer and glisten. This is known as the "smoke point," and it's the ideal temperature for searing your whiting. Test the temperature by adding a tiny drop of water to the pan; if it sizzles and evaporates immediately, your oil is ready.

At this point, you should also prepare your fish by seasoning it with salt and pepper, or any other seasonings of your choice. Some recipes suggest dredging the fish in a flour or cornmeal mixture for an extra crispy texture.

Once your oil is hot and your fish is seasoned, you're ready to carefully place the fish into the pan. For skin-on fillets, start with the skin side down, gently pressing down on the fillets to ensure good contact with the hot surface. This will help create that desirable crispy skin.

In summary, heating the pan and oil is a critical step in pan-searing whiting. By using the right type of pan, choosing an appropriate oil, and heating it to the proper temperature, you'll be well on your way to creating a delicious, crispy, and tender fish dish.

Cooking the fish

First, season the fish with salt and pepper. If you are using skin-on fillets, you can choose to keep the skin on or remove it. If you are keeping the skin on, place the fillets skin-side down in the pan. If you are using skinless fillets, simply place them in the pan.

Next, heat a large skillet over medium to high heat. Add the oil and heat it through. Place the fillets in the pan and press down gently for a few seconds so the skin doesn't curl. Sear until the skin is golden and releases easily from the pan, which should take around 3 minutes.

Now, carefully flip the fish using a spatula. If you want to add butter, lemon juice, and capers to the pan, do so now. Continue cooking, tilting the pan so the butter pools at the side. Use a spoon to baste the fish with the butter until it is cooked through, which should take around an additional minute.

Finally, serve the fish with your choice of sides. Enjoy!

Making a sauce or relish

There are several sauces and relishes that go well with pan-seared whiting. Here are some ideas:

Lemon Butter Sauce

A simple lemon butter sauce can be made in the pan by finishing the fish with a squeeze of lemon, which complements the butter and herbs. You can also serve the fish with additional lemon wedges on the side. This sauce is a great choice if you're looking for something classic and tangy.

Tartar Sauce

Tartar sauce is a popular choice for fried fish. You can make your own or buy a quality one. It's especially good when paired with wheat bread. Slather a generous amount of tartar sauce on each slice of bread, add the fried whiting, and drizzle with hot sauce.

Scallion and Garlic Oil

For a unique and flavourful option, try making a scallion and garlic oil. Heat 1/2 cup of vegetable oil in a pan, then add 1/2 cup of sliced scallions and 2 cloves of chopped garlic. Pour this mixture over the cooked fish, omitting the butter, lemon, and herbs.

Curry Butter

For a spicy kick, stir together softened butter with 1 teaspoon of curry powder. Add this mixture to the pan instead of the lemon. This butter can also be used as a spread on bread or toast.

Confit Tomatoes

For a sweet and savoury option, top the pan-seared whiting with confit tomatoes. This combination will add a burst of flavour to your dish.

Serving suggestions

Whiting is a delicate and delicious fish that pairs well with a variety of sides. Here are some serving suggestions to complement your pan-seared whiting:

• Salad: A refreshing salad can be a great accompaniment to the fish. Try a celery and pomegranate salad, or a vegetable quinoa salad.
• Rice: White rice or rice pilaf can be a good base for the fish, absorbing the herb butter sauce.
• Grains: Quinoa or bulgur can add a nutty flavour that complements the fish.
• Potatoes: Roasted potatoes, such as crispy smashed fried potatoes, are a simple and tasty option.
• Vegetables: Include a roasted vegetable like honey-glazed carrots, or some sautéed spinach or creamed spinach.
• Fries: A side of fries is always a crowd-pleaser and goes well with the fish.
• Steamed cabbage: This makes for a well-rounded and tasty meal.
• Macaroni and cheese: This combination is sure to be a hit with the whole family.
• Cauliflower and rice and beans: A great gluten-free option that pairs well with the fish.
• Rocket salad: Top with pan-seared whiting and a drizzle of sauce for a balanced and elegant meal.

Frequently asked questions