Author Topic: Cooking Whiting Fish  (Read 3943 times)

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Offline amanda bullock

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Cooking Whiting Fish
« Reply #10 on: May 04, 2009, 06:26:49 AM »
ooh get you!!!!!!mrs posh,x



Offline Jacqui Harvey

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Cooking Whiting Fish
« Reply #11 on: May 04, 2009, 11:06:29 AM »
I put it on tin foil, add a little olive oil, lemon juice and dill then put it under the grill. This is good for Lemon Sole, Grayling,Plaice,Turbot etc.,
I don't eat Whiting as where I was brought up in Liverpool it was always referred to in the Fish Market as "invalids fish" as it was bland and very mild on the stomach, that has always put me off eating it.

Offline lance

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Cooking Whiting Fish
« Reply #12 on: June 08, 2009, 21:20:57 PM »
Unless its a huge fillet of any fish 30 mins is far too long 10 mins should be enough fish should be slightly under cooked if the bone just pulls out its over done when its over done thats when you get the bones in your mouth ,the fish on the main bone should be a bit translucent so it holds all the bones together trust me .bon appetite

Offline janmack

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Cooking Whiting Fish
« Reply #13 on: June 08, 2009, 22:29:32 PM »
If you type Ken Hom into your google bar he comes with some fab recipes for white fish using ingredients you can actually buy in this area.  We are now playing around with Indian marinades and they are turning out, very much, OK.

Offline pasha

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Cooking Whiting Fish
« Reply #14 on: October 07, 2009, 16:51:22 PM »
Put whiting on tin foil, add some chopped onion and parsley, a splash of olive oil, lemon juice, and some black pepper. wrap into a parcel and cook in oven (180c) for about 15 mins.  ;)
« Last Edit: October 08, 2009, 12:03:39 PM by pasha »

Offline christygee

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Cooking Whiting Fish
« Reply #15 on: October 13, 2009, 17:11:46 PM »
I make some batter and cook it in deep fat fryer you can use a frying pan.stays firm and very nice.




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