Helen RandellPan fried whiting
February 18th 2010 21:51
I decided to give Samantha's Food Cooking Game a shot the other night, by asking hubby to randomly pick a number between 1 and 330, with the numbers corresponding to the pages in Marie Claire Crisp. However, I'll admit that I don't think I was playing fair, even from the outset I was getting ready to ask him to pick again if it came up with something I didn't want to cook/eat.
Luckily, he called 257, which is actually a picture for pan-fried whiting, with the recipe on the page opposite. The addition of mint and dill to the fish marinade made this a beautiful, fresh meal for a summers night. We served it with salad and a few chips.
Pan-fried whiting inspired from Marie Claire Crisp (I changed a few of the quantities)
2 tablespoons lemon juice
1 tablespoon oil
1 tablespoon chopped mint leaves
1 tablespoon chopped dill
1 garlic clove, crushed
3 whiting fillets
Put the lemon juice, oil, herbs and garlic in a bowl and mix well. Rinse the whiting fillets in cold water and pat dry with paper towel. Toss the fillets in the marinade and leave for a few hours in the fridge.
Heat a large frying pan and cook the whiting for 1-2 minutes on each side they remove from pan. Add any remaining marinade to the pan for cook for 1-2 minutes. Serve the whiting with extra marinade spooned over the top and with a lemon wedge.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
I pretty much cook most of my wish using pretty much that recipe - except I exchange mint for Piri Piri for a bit of kick.
Comment by Helen Randell
Rough Cooking
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Mum also uses an amazing spice on fish - kashmiri crush - it is indian spiced and sensational