Turkish cuisine · Fish & Seafood

Fried Whiting

Small whiting coated in corn flour and fried crisp, served with onions and cornbread.

Ingredients · for 4 servings

• 800 g small whiting
• 200 g corn flour
• 2 tsp salt
• 300 ml frying oil
• 2 red onions
• 2 organic lemons
• 1/2 bunch parsley
• 1 tsp Aleppo pepper flakes

Instructions

1. Gut the whiting, remove the heads, rinse under cold water and pat very thoroughly dry – wet fish causes the coating to fall off and makes the oil spatter.
2. Salt the fish all over and let sit for 10 min., then pat dry once more with paper towels.
3. Mix the corn flour with the Aleppo pepper flakes on a flat plate and coat the fish in it one at a time; knock off any excess flour firmly.
4. Heat the frying oil in a large pan to 180 °C – a wooden stick dipped in should bubble immediately – and add the fish in batches without crowding.
5. Fry for 3–4 min. per side until the crust is golden brown and audibly crisp, then drain on paper towels and salt lightly again.
6. Cut the onions into fine rings, mix with the chopped parsley and serve immediately with the hot fish and lemon wedges.