FBS





Italian Style Whiting

2 lbs whiting fillets

2 large ripe tomatoes, sliced

¼ cup grated romano cheese

½ cup grated mozzarella cheese

1 onion, thinly sliced

oregano (to taste)

basil (to taste)

salt

pepper

Heat oven to 375 degrees. Thaw and rinse fillets. Pat dry. Cut into serving portions and place in greased shallow baking dish, skin side down. Season with salt and pepper to taste. Place onion slices in thin layer on fish then place tomatoes in layer on top of onions. Bake in oven for approximately 15-20 minutes or until fish flakes easily when tested. Top with oregano, basil and cheeses and broil just until cheese is melted.



Broiled Pacific Whiting with Garlic Butter

2 lbs whiting fillets

3/4 cup fine bread crumbs

½ cup butter, melted

4 crushed garlic cloves

3 tablespoons chopped fresh parsley

salt and pepper


Heat oven to 400 degrees. Thaw and rinse fillets. Pat dry. Cut into serving portions and lightly coat each fillet in flour to absorb excess moisture. Place each fillet on oiled broiling pan, skin side down. Salt and pepper to taste.

Mix butter, garlic, and parsley together then combine with bread crumbs. Sprinkle bread crumb mixture onto top of fillets, patting down as necessary. Broil for 8-10 minutes, watching closely. Fish is done when it flakes with a fork and just loses its translucency.


Whiting Parmesan

1 lb whiting fillets

1/3 cup mayonnaise

½ cup grated Parmesan cheese

1 small onion, finely chopped

2 cloves crushed garlic

1 tablespoon chopped parsley

salt and pepper to taste

lemon to garnish

 

Thaw and rinse fillets. Pat dry, coat lightly in flour, and arrange fillets in single layer, skin side down, on a lightly oiled baking sheet. In a bowl, combine mayonnaise, ¼ cup of Parmesan cheese, onion, garlic, parsley, salt and pepper. Spread this mixture evenly over fillets and then top with remaining Parmesan cheese. Bake at 375 for 20 minutes, or until fish flakes and cheese is slightly browned. Serve with lemon wedges.


Deep Fried Battered Whiting

2 lbs whiting fillets

½ cup flour

4 eggs, beaten

1 bottle beer

1 tsp salt

salt and pepper to taste

frying oil

In large bowl, combine flour, eggs, salt and beer. Mix until batter is well combined and of uniform consistency then place covered in refrigerator for 1 hour.

Thaw and rinse fillets. Pat dry and cut into serving pieces. Season with salt and pepper to taste. Heat oil to 375 degrees. Dip each fillet into batter, allowing excess batter to drip off. Deep fry each fillet for 3 to 5 minutes or until batter is golden and fish is flaky. Do not cook more than 2-3 fillets at one time. Drain on paper towel, garnish as desired.

 

 


COPYRIGHT© FISHERBAYSEAFOOD LTD. 2011 All rights reserved

___________________________________________________________________________________

SEAFOOD SOURCE
| CANADIAN GROUND FISH RESEARCH & CONSERVATION SOCIETY
CANADIAN FOOD INSPECTION AGENCY | FDA | BC SEAFOOD | BC FISHERIES
FISHERIES & OCEANS CANADA