Whiting fillets are coated in flour, egg and breadcrumbs before shallow-frying. Set out the three coating dishes before starting and pat the fish dry. The preparation photographs show the coating stages, not a finished fried serving.
Before you start
A dry fillet helps the coating adhere. Fry in batches if needed so the pieces are not crowded together.
What you'll need
Gather everything first, then the cooking feels calmer.
Cook along
Take it step by step; seafood rewards a calm hand.
- 1
Put the flour, beaten egg and breadcrumbs into three separate shallow dishes, and season the flour with a little salt and pepper.
- 2
Dip a whiting fillet into the flour and shake off any excess.
- 3
Dip the floured fillet into the beaten egg, letting any excess drip off.
- 4
Coat the fillet in the breadcrumbs, pressing gently so they stick, and shake off the excess.
- 5
Heat a little rapeseed or light olive oil in a frying pan over a medium heat, taking care not to let it smoke.
- 6
Fry the fillets for a few minutes on one side until golden, then turn and repeat on the other side until crisp and cooked through.
- 7
Lift onto kitchen paper to drain briefly, then serve.
Whiting is our fish of choice here, but the method suits any white fish, so haddock, cod or pollock all crisp up just as well. Shop-bought breadcrumbs are perfectly fine, though a few slices of stale bread blitzed at home make a coarser, craggier crumb that we love. Make sure the fillets are patted dry before you start and don't let the oil get too hot, and you'll be rewarded with a proper golden coating. Lovely with chunky chips and peas, or a crisp salad and a wedge of lemon.
Serve it with
Hard to beat with chunky chips and peas, though a crisp green salad and a wedge of lemon make a lighter plate.
Common questions
- How do I get the breadcrumbs to stick to the fish?
- Coat in order: flour first, then beaten egg, then breadcrumbs. The flour gives the egg something to grip, and the egg holds the crumb. Pat the fillets dry beforehand so nothing slides off.
- How long do whiting fillets take to fry?
- Just a few minutes on each side over a medium heat, until the coating is golden and crisp and the fish flakes easily. Thicker fillets take a touch longer.
- What oil should I use?
- Rapeseed oil or a light olive oil are both ideal. Keep the heat medium so the oil doesn't smoke, which would taint the flavour and burn the crumb before the fish is done.
- Can I use a different fish?
- Yes, the method works with any white fish. Haddock, cod and pollock all take the breadcrumb coating beautifully.
- Can I make my own breadcrumbs?
- Definitely. Blitz a few slices of stale bread for a coarser, craggier crumb, or use shop-bought if you're short on time. Both work well.
- What goes well with breaded whiting?
- It's hard to beat chunky chips and peas, but a crisp green salad and a wedge of lemon make a lighter plate.
