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Fish of the month recipe for whiting

Beer battered whiting with mushy peas and tartar sauce

Beer battered whiting with mushy peas and tartar sauce
Interestingly I have been asked "to do" whiting which from manyareas rates fairly poorly on a sustainability scale.Whiting are mainly a bycatch species and fisheries suffer from high discard rates, mainly because of its low market value. However, sourced from the correct area and captured using nets with measures to improve selectivity and reduce discards it sits fine. Whiting is a member of the gadoid family (Cod and Haddocks) and shaped more like a haddock with soft flesh alike. It yields itself well to fish and chips!


1 Whiting filleted, and scaled and boned 200gms
self raising flour
250ml cold beer
Pinch of salt and pepper
Flour for dusting
2 L vegetable oil
Crushed peas 100 gms fresh peas
1 small shallot, diced
2 sprigs of mint roughly chopped
10gms butter
Tartar sauce 150 gms Mayo
1 Shallots finely diced
50gms capers chopped
50gms cormishons or pickles finely chopped
Dill Salt and pepper

Serves 2


Rinse fish in cold water and pat dry with paper towel. Heat oil to 190C Mix the beer, flour, salt and pepper with a whisk until it forms a viscous batter. Dust the fish with the flour (this will help the batter to stick) and place in the batter, ensuring all the fish is coated then carefully lower into the oil, using tongs can he helpful to prevent burns. Cook for 4-6 mins depending on the size of fish Crushed peas Splash of white wine or water Melt the butter then add the shallots and saut?â® until soft. Add the white wine. Remove from the heat. Meanwhile steam or boil the peas until soft then add to the shallots, add mint and season. Crush with a fork or a masher. á


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Matthew Couchman

Matthew Couchman

As depot sales manager of Londons premier seafood wholesaler I am in a fabulous position to help guide restaurant owners and chefs through the murky and hugely complex area of seafood sustainability. Since starting with Southbank Fish my depot has evolved from just MSC certified into a Sustainable Restaurant Association listed supplier and organically certified depot - I believe a leader in sustainability advice through the SSI (Southbank Sustainable Initiative). My passion is talking about fish not preaching about fish. Many restaurants or business owners whom have wandered down the sustainability route end up trying to dictate to others without allowing them to understand the subject first. Education is paramount and I will always declare if you have no real idea of a subject you will have no chance of ever making a real difference. Sadly many have no idea of the subject.

My connection with seafood

I have been involved in fish and seafood for over 20 years in numerous capacities including salmon, trout and carp farming; fishery management and consultancy; the manager of Londons most prestigious fishmongers The Chelsea Fishmonger for 5 years; time spent in Australia with Kailis Bros Seafoods; most recently the past two years as Depot Sales Manager for London based seafood wholesaler Southbank fresh fish. All the previously mentioned, alongside qualifications in fish husbandry, farming and fisheries management, shellfish depuration and a degree in fisheries science has put me in a perfect position to help guide and educate Londons chefs in the complex subject of seafood sustainability. I am obsessed with the subject!!

Why sustainability is important to me

I do not try and preach sustainability, I try to teach sustainability. Some have no interest in the subject which is of course their choice, but many are very interested and strive to be educated in the area. Although sustainability is of the utmost importance the subject area becomes of almost an irrelevance if not understood correctly. There is a huge importance in understanding subjects, including fishing methods and their effect on a stock and the environment; catch volumes, quotas and total allowable catches; true meanings of sustainability and ethical sourcing; correct and honest menu descriptions; seasonality and the true importance of spawning seasons. So many factors influence the true definition of sustainable fisheries, factors all important when making the choice of what fish to sell, serve or purchase logo

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