Whiting dredged in flour and cornmeal and fried until golden and crisp. A high-protein fish dish with a seaside-taverna feel.
Ingredients
Instructions
- 1
Rinse the cleaned whiting in cold water, drain and pat completely dry with paper towels.
- 2
Sprinkle the salt inside and outside the fish and leave for 10 minutes.
- 3
Mix the flour and cornmeal on a large plate. Dredge the fish on all sides and shake off the excess.
- 4
Heat the sunflower oil in a large skillet over medium-high heat until hot.
- 5
Fry the fish in two or three batches without crowding the pan, 3-4 minutes per side, until golden and crisp.
- 6
Drain on a paper-towel-lined plate and serve hot.
Nutrition
Per serving
| Calories | 466 kcal |
|---|---|
| Protein | 39 g |
| Carbs | 17 g |
| Fat | 26 g |
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