Fried Whiting with Lemon

Also known as merlan, whiting and false hake, respectively.

Rinse the parsley and dry it on a kitchen towel.

Cut the fins and tail of the whiting into small pieces with scissors. Beer or milk, each to its own taste, with salt and pepper in a bowl form and put the fish.

After a few minutes, take it out and drain it, and turn it in flour to the other side. Knock off the excess flour and deep-fry the merlan at 180 °C for 6 to 7 min. To do this, you will need either a deep fryer, or a high pot with a diameter of 25 to 30 centimeters and a height of about 15 centimeters.

Fill it halfway with oil and heat it. Use a drop of water to test whether the oil has reached the right heat. If it crackles when the drop falls on the oil, you can fill the fish with a skimmer. After three min, turn the fish to the other side in the fryer to keep an even browning.

After six min, remove the whiting, place on a dish rack or cooling rack to drain and season with salt. Cut the lemon in half and remove the seeds with a kitchen knife. Arrange the fish on a warmed plate and place the fried parsley leaves next to it.

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