Battered Fried Whiting

Name: Battered Fried Whiting
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 4 piquillo peppers; 2 cloves garlic; 1 egg; 7 fl oz sunflower oil (200 ml); 24 whiting (or fresh sardines/anchovies); All-purpose flour (for coating); Egg beaten with minced garlic and chopped parsley (for coating); Extra virgin olive oil; Juice of 1/2 lemon; Salt

begoigualada @begoigualada

Murcia, Murcia, España

Battering or breading fish is essentially the same process, but the name varies by region. Basically, it’s a small fish, butterflied and deboned, coated in flour and egg, then fried. My grandmother from Bilbao used to make them this way, and they’re absolutely delicious.

Whiting can be enjoyed hot or cold. They’re perfect for family gatherings or get-togethers with friends because they hold up well even if made ahead of time. You can also use this method with anchovies or fresh sardines.

begoigualada @begoigualada

Murcia, Murcia, España

Saved

Ingredients

45 min

Serves 4 servings

Piquillo Pepper Mayonnaise
4piquillo peppers
2 clovesgarlic
1egg
7 fl ozsunflower oil (200 ml)
Battered Fried Whiting
24whiting (or fresh sardines/anchovies)
All-purpose flour (for coating)
Egg beaten with minced garlic and chopped parsley (for coating)
Extra virgin olive oil
Juice of 1/2 lemon
Salt

Saved

Steps

45 min

1

Make the piquillo pepper mayonnaise:
Heat a skillet with 2 tablespoons of oil. Peel 1 clove of garlic, slice it, and add it to the skillet. Cut the piquillo peppers into strips and add them as well. Season with salt and cook over medium heat for 8-10 minutes.
Let cool slightly, then transfer to a blender. Blend with an immersion blender. Add 1 egg, the lemon juice, a pinch of salt, and 3/4 cup sunflower oil (about 175 ml). Blend until you have a smooth mayonnaise.
2

Clean the whiting:
Remove the heads and guts from the whiting, then take out the central bone to butterfly the fish.
3

Season and fry the whiting:
Heat plenty of olive oil in a skillet. Crush 1 clove of garlic and add it to the oil. Season the butterflied whiting with salt, hold them by the tail, dip them in flour, then in beaten egg mixed with salt, minced garlic, and chopped parsley. Place them in the skillet and fry on both sides until golden.
4

Remove and drain on a plate lined with paper towels.
5

Serve the battered fried whiting on a platter with the piquillo pepper mayonnaise and garnish with a few parsley leaves.