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Moroccan Fried Whiting - Moroccan Fried Fish Recipe

User Rating 4 Star Rating (1 Review)

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Fried-Whiting-3264-x-2176.jpg

Fried Whiting is a popular fish dish in Morocco.

Photo © Christine Benlafquih

This easy fried fish recipe uses Whiting, which I find to be a perfect fish for frying. Not only does it have great flavor, but the bones are easy to remove after cooking, making it less tedious to eat than other fish.

Smaller whiting tend to be more tasty than larger ones. Try to select fish that are 7" or less in length. The ones pictured here were only 3" to 4" long after cleaning.

Have your fishmonger remove the heads and clean the cavities. The whiting can be seasoned with Moroccan Fish Spice or simply salt and pepper before frying.

Also see the recipe for Fried Whiting Stuffed with Chermoula.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 1 kg (2 lbs. 3 oz.) fresh Whiting, heads removed and stomach cavities cleaned
  • Moroccan Fish Spice Blend (optional)
  • salt
  • pepper
  • 1/2 cup flour for coating the fish
  • vegetable oil for frying
  • lemon wedges (optional)

Preparation:

Wash the fish thoroughly, checking to be sure the stomach cavities are clean, and allow to drain.

Sprinkle the fish with about 2 teaspoons of the Moroccan Fish Spice, and a little bit of salt if desired. (I don't bother salting the whiting). Or, season the fish with a light sprinkling of pepper, and salt if desired.

The fish can be prepped up to this point, covered, and refrigerated overnight or until ready to cook.

When ready to fry, lightly coat the fish with the flour, shaking off the excess, and lay in a single layer on a tray. Pour enough oil into a frying pan to fully coat the bottom, and heat for a few minutes over medium heat.

Cook the fish in batches, without crowding the pan, turning only once, until light to medium golden on both sides. For very small whiting, the frying will be only several minutes on each side. For larger whiting, you might find it takes up to 7 to 8 minutes on each side.

Transfer the fish to a plate lined with paper towels to drain, and then to a serving platter. Serve room temperature or warm, with lemon wedges on the side if desired.

Leftover fried fish can be stored in the refrigerator and reheated the next day. Lay in a single layer on a baking sheet, and place in a preheated 350° F (180° C) for about 10 minutes.

User Reviews

Reviews for this section have been closed.

 4 out of 5
A Nice Change, Member mommasimon

Overall, I would say that this was a very delicious fried fish with a unique taste. The flavors were subtle and soft; the moroccan spices really complimented the fish well. It left a nice after-taste lingering in your mouth. I mixed flour and cornmeal added real salt to the moroccan spice blend and finished off my fried fish with a sprinkle more of seasoning and a little freshly squeezed lemon juice which brought all the flavors together. It came out crispy with a beautiful golden color. I will make it again; it was a nice change from the ordinary.

14 out of 14 people found this helpful.

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