1 kg fresh whiting (heads removed and stomach cavities cleaned)
Optional 2 teaspoons of Moroccan Fish Spice Blend
Sprinkle salt
Sprinkle pepper
1/2 cup flour
1 cup vegetable oil
Optional Lemon wedges


1. Wash each fish, checking the stomach cavities are clean
2. Drain thoroughly, sprinkle fish with about 2 teaspoons of Moroccan Fish Spice
3. Season fish to taste with a light sprinkling of pepper and salt 
4. Place seasoned whiting in a colander set in a deep bowl and cover tightly
5. Leave in the fridge until ready to cook
6. Lightly coat fish in flour, shaking off excess, set aside in a single layer on a tray
7. Pour enough vegetable oil into a fry pan to fully coat the bottom
8. Heat for two or three minutes over medium heat
9. Cook fish in batches, turning once, until light-medium golden on both sides
10. Transfer fish to a plate lined with paper towels to drain 
11. Serve room temperature or warm, with lemon wedges on the side if desired


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