Fried Whiting with Lemon
25 min
total
4
people
692
calories per serving
Ingredients
4 people
- 800 gWhiting (whole and gutted)
- 150 gWheat flour (sifted)
- 1,000 mlSunflower oil (for frying)
- 2 pcCitrus limon (L.) Burm. f. (in wedges)
- 2 pinchGray sea salt (fine)
- 0.5 pcParsley (fried sprigs)
Method
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.
- 1
Thoroughly pat the fish dry with paper towels. The skin must be perfectly dry so the flour adheres without clumping.
- 2
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
Plunge the fish into the hot oil. When they are golden and the flesh feels firm to the touch, remove them immediately.
- 4
Place on paper towels. Salt immediately while hot so the salt sticks to the crust.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Fried food does not wait, it loses its crispness.
4.8
25 reviews
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