Pan Fried Whiting
In addition to the two flounder we also got ten whiting this week for our CSF. Here they are before the cleaning etc. With this many fish we decided to keep it pretty simple and just fry them – whole! If they look a little misshapen it’s because they had been gorging themselves on sandeels, but I won’t go into details here.
Pan Fried Whiting
mess-o-whiting cleaned and scaled, heads, tails and fins removed, otherwise intact
cornmeal (about a half cup)
flour (about a third cup)
garlic powder, generous teaspoon
dash of cayenne pepper
ancho chili powder, about a teaspoon
salt & pepper
2-3 eggs beaten with a little milk
oil for frying
Mix all dry ingredients together in a shallow dish. Beat eggs with milk in another shallow bowl. Heat oil in a large skillet over medium high heat. When oil is rippling, dip fish first in egg mixture, then in cornmeal mixture. Place into the hot oil. Continue with other fishes. After 4-5 minutes flip fish to the other side. Cook another 3-4 minutes. When they’re done, drain them on some paper towels. Serve with lemon wedges.
Notes: As this was the first time I didn’t want to overwhelm it with the spices. However, I think it could have used more garlic, cayenne, salt and pepper in the cornmeal mixture.
These roasted potatoes went well with the fish.
Roasted Sliced Potatoes
1 lb red potatoes, sliced (a mandoline is great for this part)
1 Tbsp dried onions
2 tsp salt
1 tsp freshly ground pepper
2-3 tbsp olive oil
1-2 tsp ancho chili powder
1/2 tsp smoked paprika (optional)
Preheat oven to 425 degrees. Mix sliced potatoes with other ingredients until well coated. Spread the potatoes out on a cookie tray and bake for 30-40 minutes. Turn them over about halfway through cooking.