Also called yellowfin whiting or blue-nose whiting. Yesterday I bought two of (500 g) whole summer whiting fish, but I didn’t know what to do with it. I have an easy way to prepare the fish quickly. I ended up with gluten free, crispy deep fried summer whiting fish cutlets. The end results were excellent.
Preparation + cooking times; 1hour.
serves 2 to 3.
500 g cleaned summer whiting fish cutlets, pat dried
1 level tsp ground salt (I used himalayan salt)
1/2 level tsp freshly ground black pepper
1/2 level tsp ground cumin
1/2 level tsp turmeric powder
1/2 level tsp garlic powder
1/2 level tsp ground cayenne pepper
oil for deep frying
50 g G/F corn flour
1/4 level tsp ground salt
1. Mix in a small container salt, black pepper, cumin, turmeric, garlic and cayenne pepper.
2. Place fish in a resealable (ziplock ) bag or suitable container. Add spice mixture and rub the fish with marinade. Cover and refrigerate for 25 minutes or room temperature 15 minutes.
3. Mix in a suitable bowl or container corn flour and salt. Coat marinaded fish with flour mixture. Let stand on a flat tray, covered, for 10 to 15 minutes to absorb the flour.
4. Heat oil (180°c) in heavy based saucepan over medium heat. Oil is ready when a cube of bread crisps quickly without absorbing oil.
5.Deep fry fish until crisp and cooked. Using slotted spoon, transfer to crumpled paper towels.
Serve with steamed rice, fried rice, salads eg; pasta or quinoa. Serve hot or warm with lemon or lime wedges.