Fried Whiting with Lemon

A crispy skin that gives way to melting white flesh. The lemon's acidity cuts through the richness of the fry for a clean balance on the palate.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 693
• Protein: 41 g
• Carbs: 29 g
• Fat: 45 g

Ingredients

• 800 g Whiting ( whole and gutted )
• 150 g Wheat flour ( sifted )
• 1000 ml Sunflower oil ( for frying )
• 2 piece Citrus limon (L.) Burm. f. ( in wedges )
• 2 pinch Gray sea salt ( fine )
• 0.5 piece Parsley optional ( fried sprigs )

Instructions

1. Preparing the fish

   Thoroughly pat the fish dry with paper towels. The skin must be perfectly dry so the flour adheres without clumping.

2. Flouring the fish

   Dredge the whiting in the flour. Tap them between your hands to remove the excess: you want a thin veil, not a thick crust.

3. Deep frying

   Plunge the fish into the hot oil. When they are golden and the flesh feels firm to the touch, remove them immediately.

4. Seasoning

   Place on paper towels. Salt immediately while hot so the salt sticks to the crust.

Chef's tips

• The oil must be at 180°C: if it smokes, it's too hot; if the fish sinks without bubbling, it's too cold.
• Do not overcrowd the fryer, otherwise the temperature drops and the fish absorbs the oil.

Storage

Consume immediately. Fried food does not wait, it loses its crispness.