Right chaps as there’s no cook your catch sub forum (yet) here’s how easy it is to cook whiting. They don’t even need to be that big, 3 or 4 30cm whiting should be enough for two!
Ingredients
- Whiting, or any white fish really
- About a cup of plain flour
- 1 egg
- Oil for frying
- Breadcrumbs (not fresh! I used panko today but the fine cheapo ones from coop or wherever are just as good)
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Steps
Start by filleting your whiting. You can tit around pin boning but I just cut off the belly sections and save for bait.
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Season the fillets with a nice amount of salt and pepper and then cover in flour and coat evenly.
Whisk the egg in a bowl and get your breadcrumbs on a plate.
Get 5mm of oil in a pan to medium high heat.
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Tap the excess flour off, dip thoroughly in the egg and then into the breadcrumbs making sure you get an even coat. Then into the oil for about sixty seconds each side, they really don’t need long! Don’t overcrowd the pan either as it will reduce the heat and cause the oil to be soaked up.
Cook in batches and drain on kitchen towel whilst you do the rest.
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Eaten piping hot with a splash of lemon is about as good as it gets!
However tonight I wacked them in wraps with plenty of Mayo and sweet chilli and they were bloody great.
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So if you always chuck back your whiting try keeping a few - I’m sure you’ll be pleasantly surprised 
Cheers,
Robert
