Whiting fillets are lightly coated in flour and quickly fried in hot oil for an affordable fish dinner that is easy to prepare without dealing with bones. Serve with lemon and greens for a fresh finish.
Pat the whiting fillets dry with paper towels and season with salt and black pepper.
Coat the fillets in flour and shake off the excess.
Fry the fillets in plenty of hot oil until golden brown on both sides. Drain off the excess oil on paper towels. Caution: whiting is very thin, so do not fry it for too long.
Serve hot with lettuce leaves and lemon slices.
Whiting fillets are very thin, so keep the frying time short; overcooking can dry them out and make them fall apart. Allergens: contains fish and wheat/gluten (flour).
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