6 February 2009

Whiting Tapas Recipe



Whiting - or "Boquerones" make a very nice starter or racione (big tapa) If you are always unsure what to do with some of those small fish you see at the market try this simple recipe, you can also use sardines, sprats, anchovies etc



Ingredients: Serves 3

9 fresh whiting

Spanish Harina de Trigo Fritos y Rebozados for frying
(this is a course wheat flour and is nearly yellow in colour and when used for frying fish, the results are tremendous)

Olive oil for frying



Cooking:

1.Clean the fish and remove the heads and innards but otherwise leave whole.

2.Coat each fish in the seasoned flour, shaking off the excess.

3.In batches of two or three fry the fish in very hot olive oil for 2 - 3 minutes either side until golden. (it is a good idea to use a small pan so as not to use too much oil, as the fish need to be covered by the oil)

4.Drain on kitchen towel and serve with a fresh tomato salad.

More Seafood Recipes...

2 comments:

Shionge said...

Great simple dish :D We always have fish for our meals either steamed or fried.

Orce Serrano Hams said...

Shionge: Many thanks - I like cooking simple:) you must have an array of seafood where you are.