Stuffed Fried Whiting

Name: Stuffed Fried Whiting
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 8 medium whiting (not too small); 1 cup thick béchamel sauce (for croquettes) (about 240 ml); 1 small onion; 14 oz mussels (about 400 grams); 1 garlic clove; cilantro or parsley; 1 egg; flour; vegetable oil or olive oil for frying

NuriaG77 "Con una pizca de sal" @conunapizcadesal

Barcelona

Bacaladito, bacaladilla, lirio, or maira are names for this white fish, depending on the region of Spain. Here, it's prepared with a filling of thick béchamel and mussels.

NuriaG77 "Con una pizca de sal" @conunapizcadesal

Barcelona

Bacaladito, bacaladilla, lirio, or maira are names for this white fish, depending on the region of Spain. Here, it's prepared with a filling of thick béchamel and mussels.

Saved

Ingredients

30 min

Serves 4 servings

8medium whiting (not too small)
1 cupthick béchamel sauce (for croquettes) (about 240 ml)
1small onion
14 ozmussels (about 400 grams)
1garlic clove
cilantro or parsley
1egg
flour
vegetable oil or olive oil for frying

Saved

Steps

30 min

1

Clean the fish and remove the central bone. Lay them open on a plate, sprinkle with salt, and season with chopped garlic and parsley. Set aside.
2

Steam the mussels in a pot until they open. Remove the shells and finely chop the mussel meat. Set aside.
3

Finely chop the onion and sauté it in a skillet with a little oil. When softened, remove from heat and add to the mussels.
4

Add the mussel and onion mixture to the béchamel sauce, along with a little of the mussel cooking liquid (be careful not to make it too salty or too runny).
5

Fill the reserved whiting with some of the mussel béchamel and close them like a book.
6

Coat the stuffed fish in flour and beaten egg, then fry in a skillet with oil. Serve with your favorite side.