This recipe, made by coating whiting fillets in flour and frying them briefly in hot oil, is an economical fish dish that can be prepared quickly without the hassle of bones. Served with lemon and greens on the side, it adds a fresh touch to the table.
Pat the hake fillets dry with paper towels and season with salt and black pepper.
Dredge the fillets in flour and shake off the excess.
Fry the fillets in plenty of hot oil until golden brown on both sides, then drain the excess oil on paper towels. Note: since hake is very thin, do not extend the frying time.
Serve hot with lettuce leaves and lemon slices.
Important: Since whiting has a very delicate texture, keep the frying time short — frying it too long can dry it out and make it fall apart. Allergen: contains fish and gluten (flour).
If you pat the fillets dry with paper towels for a few minutes before frying, the flour adheres better and does not splatter oil while frying.
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