Good Fish Guide
Fish of the month recipe for whiting
Beer battered whiting with mushy peas and tartar sauce
Interestingly I have been asked "to do" whiting which from many areas 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 & Haddocks) and shaped more like a haddock with soft flesh alike. It yields itself well to fish and chips!
Rinse fish in cold water and pat dry with paper towel.
Heat oil to 190'C
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
Splash of white wine or water
Melt the butter then add the shallots and sauté 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.