Whiting has a delicate flesh and flavour. These fillets are prepared by cutting two fillets from each fish or if cut from a very large fillet into individual portions. They are ready to cook. 

 

Whiting fillet grills well and can be pan or deep fried. Try pan frying in a little butter, serve with a wedge of lemon, alternatively deep fry like cod fillet. this fish will arrive as boneless fillets ready to cook.

Use in any recipe that uses haddock, cod or pollack.

 

Fish Pie-serves 4

700 grams (g) of white fish such as Cod, Haddock or Whiting

570 ml of milk

110 g of butter

50 g of plain flour

110 g peeled prawns

2 hard boiled eggs, chopped

3 tablespoons of fresh chopped parsley

1and a 1/2 tablespoon of capers

For the Topping

900 g of cooked potates

50 g of butter

4 tablespoons of milk

freshly grated nutmeg

25 g of  gratedcheddar cheese

 

Preheat the oven to 200 degrees. Arrange the fish in a baking tin and season well and pour over half the milk. Dot with 25 grams of the butter and bake in the oven for 15-2o minutes. Pour off and save the cooking liquid and remove the skin from the fish and flake into large pieces. 

Melt the last 75 grams of butter in a saucepan, stir in the flour and add the fish cookíng liquid and stir well. Slowly add the remaining milk and season with salt and pepper. Mix the fish into the sauce and add the prawns and hard boiled eggs, capers and parsley, stir and check the seasoning. Pour the into mixture a well buttered dish.

Cream the cooked potates with the butter and milk add some grated nutmeg and spread over the fish mixture. Sprinkle over the grated cheese and bake for about 30-40 minutes or until browned.