Whiting, also known as 'bacaladilla,' is a flavorful and affordable fish that’s easy to prepare and rich in healthy fats. Here’s the quickest and easiest way we make it.

First, clean the fish unless you bought it already cleaned or frozen. Remove any remaining scales, trim the fins, and cut open the belly. Remove the head and guts, then open the fish flat, take out the central bone, and cut off the tail. Now you have boneless whiting fillets ready to cook.

Heat vegetable oil in a skillet. Vegetable oil is better for frying fish because it doesn’t burn as quickly as olive oil and is more affordable.

While the oil heats, put flour on a plate. Season the fish fillets with salt on both sides, then dredge them in flour on both sides. When the oil is hot, fry the fish fillets skin side down first. Once the skin is golden, flip and fry the other side until it’s also golden brown.

Let the fish get a nice golden color for extra flavor, similar to the delicious fried fish from Andalusia.

Once both sides are fried, serve with lemon, mayonnaise, or slices of bread with tomato. You can enjoy it hot or cold, right away or the next day.