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Fried Whiting Stuffed with Chermoula


Fried Whiting Stuffed with Chermoula

Fried Whiting Stuffed with Chermoula

Photo © Christine Benlafquih

Although I usually prefer the flavor of smaller fish when making basic Fried Whiting, this recipe with a chermoula stuffing works particularly well with larger whiting. Start with whole, fresh fish with the heads removed and cavities cleaned.

Serves 4 to 6 as an entrée, or more when part of a Moroccan Fried Fish Dinner.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • 4 1/2 lbs. (about 2 kg) fresh whole whiting, cleaned
  • 1 batch Chermoula
  • 1/2 cup flour
  • vegetable oil for frying


Lengthen and widen the cavity of each whiting as much as possible. Spread a generous spoonful of the chermoula in each cavity. Set the fish aside to marinate for a half hour. If cooking later or the next day, cover tightly and refrigerate.

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.

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