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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
Method
Method
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.
Serve with steamed rice, fried rice, salads eg; pasta or quinoa. Serve hot or warm with lemon or lime wedges.
