PICTURE OF WHITING FISH HEAD RECIPES
BAKED WHITING RECIPE | ALLRECIPES
A healthy way to enjoy whiting and/or tilapia, without spending all of your time in the kitchen. My family enjoys it, even the kids will be looking forward to the next time I make fish.
Provided by iamabeast
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place whiting fillets in a baking dish and add enough milk to cover the entire bottom of the dish. Season fillets with garlic powder, onion powder, paprika, and salt. Top each fillet with at least 3 pieces tomato. Add butter to each fillet. Squeeze 1 lemon half over each fillet.
- Bake in the preheated oven until fish flakes easily with a fork, 30 to 45 minutes.
Nutrition Facts : Calories 150.3 calories, CarbohydrateContent 2.6 g, CholesterolContent 73 mg, FatContent 7.3 g, FiberContent 0.3 g, ProteinContent 17.5 g, SaturatedFatContent 3.4 g, SodiumContent 162.3 mg, SugarContent 2 g
WHITING WITH GARLIC AND LEMON RECIPE | FOOD NETWORK
Steps:
- Clean and fillet fish. Remove heads and tails. In bowl, mix 3/4 cup oil, lemon juice, garlic, parsley, salt and pepper. Dredge fish in flour. In large saute pan, heat remaining oil. Saute fish until golden brown. Remove and pour lemon mixture over and cover. Let sit for 5 minutes and serve.
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DEEP-FRIED WHITING RECIPE - CHOWHOUND
White fish smeared with chile paste and quickly deep fried.
From chowhound.com
Category Appetizer, Main Dish
Cuisine Chinese
Calories 512 per serving
From chowhound.com
Category Appetizer, Main Dish
Cuisine Chinese
Calories 512 per serving
- Wash the fish and dry well. Using a cleaver or sharp heavy knife, cut the fish crosswise into approximately 1 1/2-inch pieces and place in a wide bowl. Add the chile paste and 1 teaspoon of the salt and mix well to distribute the flavorings. Sprinkle on the cornstarch and again mix. The fish will not be coated but just smeared with flavoring. Set aside. Place a large wok or deep pot on your stovetop; make sure the wok or pot is stable. (Or use a deep-fryer.) Pour 2 inches of oil into the wok or pot and heat the oil over high heat. Put out a slotted spoon or a mesh skimmer. To test the temperature of the oil, hold a wooden chopstick vertically in the oil, with the end touching the bottom of the pot. If the oil bubbles up around it, it has reached temperature. The oil should not be smoking; if it is, lower the heat slightly and wait for it to cool. Then test again. (A deep-fry thermometer should read 325° to 350°F.) Carefully slide in one piece of fish. The oil will bubble around it, but it should not brown immediately, just start changing color. A little of the chile paste will come off in the oil; don’t worry. Add 3 or 4 or 5 more pieces of fish (if you have a large pot or deep-fryer, you will probably have room for more). Use the slotted spoon or mesh skimmer to move the fish around in the oil and turn it occasionally, handling it gently so it stays intact. The fish will be cooked in about 2 minutes, perhaps 3, depending on how much you cook at one time; when done, the flesh will be firm and opaque and will slide easily off the bone. Use the spoon or skimmer to lift out the pieces, pausing to let excess oil drain off them, and transfer to a paper-towel-lined plate. Repeat with the remaining fish (see Note). Serve hot.
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