Rinse whiting fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Heat the olive oil in a frypan over medium-high heat; cook the fish in the hot oil until the fish flakes easily with a fork, about 4 minutes per side.
Season the whiting with salt and pepper. Heat a frying pan over a medium heat and add 2 tablesp. of olive oil. Add the fillets skin side down and cook for 3-4 minutes, the skin should be crisp. Turn and cook the other side for 1 minute.
Season the fish, add a drizzle of olive oil to both pans and, when hot, add 2 fillets to each pan. Cook for 2 minutes on each side, then divide the butter, lemon zest, lemon juice and parsley between the pans.
Make absolutely delicious fried whiting with this super easy recipe. It's a family. Fish Fillets with Brown Butter (Pan Fried) by Cosette Khoryati. Fish Fillets with .
Mix the cornmeal, flour, salt, paprika, and pepper together in a shallow dish or plastic container. Pour the milk into another dish. Dip the fillets into the milk, then .
Sweet, earthy kale is the star of this elegant pan–fried whiting recipe.