There's nothing fancy about this one, and that's exactly why we keep coming back to it. Whiting fillets shallow fried in breadcrumbs gives you a crisp, golden coating around soft, mild white fish, ready in not much more than the time it takes to boil the kettle for peas. It's the sort of honest supper that turns a modest fillet into something the whole family fights over.
Why we love this
Nothing fancy about this one, and that's exactly why we keep coming back, a crisp golden coating around soft white fish that the whole family fights over.
What you'll need
Gather everything first, then the cooking feels calmer.
- 4 whiting fillets
- 3 tbsp plain flour
- 1 egg, lightly beaten
- About 100g breadcrumbs
- Rapeseed oil or light olive oil, for frying
- Sea salt and freshly ground black pepper
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.
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.
