Characteristics of our Whiting fillet:
- Average weight per pack: 220-270g, skinless, may contain bones
- Storage: Keep frozen at -18°C for long term storage (until expiry date mentioned on the pack) or store in your fridge (in the original packaging) for a consumption within 2-3 days.
- Defrosting instructions: Remove the vacuum sealed pack from the carton and place it into a bowl of cold water. Soak for 10-15 minus or until completely thawed.
Boiled: 5-6 minutes - the flesh must be soft
Steamed: 8-10 minutes
Baked: Cook in foil for 15 minutes at 180°c
Pan-fried: Dust the fish in the flour, tapping off any excess, and season with salt and pepper. Fry the fish for 2 to 3 minutes on each side on medium–high heat with olive oil, until fully cooked. You can add butter and the lemon juice. Discover our recipe of fish & chips
- Serve: 1 to 2