The Best Way to Prepare Freshly Caught Whiting for Eating

Whiting is one of the most commonly caught fish in UK waters during the winter months, especially from the shore. Many sea anglers consider them a nuisance, as they can quickly strip bait meant for larger species like cod. However, what many don’t realise is that whiting can be one of the tastiest fish when prepared correctly.

Mild, flaky, and delicate, whiting is ideal for a range of recipes, from crispy fishcakes to perfectly breaded fillets. In this guide, we’ll cover the best ways to prepare freshly caught whiting and how you can turn this overlooked catch into a delicious meal.

A batch of fresh, shore caught whiting turned into beautiful fishcakes

Whiting: A Winter Staple for UK Shore Anglers

Whiting are abundant in UK waters, particularly in the colder months. They tend to gather in large shoals and can be easily caught using simple rigs and baits like lugworm, ragworm, squid, and mackerel strips. While they may not fight as hard as other species, their sheer numbers can keep anglers busy through the winter.

Due to their reputation as bait thieves and their relatively small size compared to cod and bass, many anglers dismiss whiting, often returning them to the sea or using them as bait for larger predators. However, this is a mistake! With the right preparation, whiting is an excellent table fish with a subtly sweet flavour, similar to haddock, but softer in texture.

How to Prepare Whiting for Cooking

Before cooking, it’s important to prepare whiting properly. Since they’re relatively small, they are quick and easy to clean.

Cleaning and Filleting Whiting

1. Descale the Fish – Use a fish scaler or the back of a knife to remove the scales by running it against the grain from tail to head.

2. Gut the Fish – Make a small incision along the belly from the vent to the head and remove the innards. Rinse thoroughly under cold water.

3. Fillet the Whiting (Optional) – If you prefer fillets, lay the fish on a cutting board, make an incision behind the head, and run the knife down the backbone towards the tail. Repeat on the other side.

4. Skinning (Optional) – The skin of whiting is quite thin and can be left on, but if you prefer it removed, simply use a filleting knife to peel it away from the flesh.

Now that your fish is ready, let’s explore the best ways to cook it.

Delicious Ways to Cook Whiting

1. Classic Breaded Whiting Fillets

Crispy and golden, breadcrumbed whiting fillets are a fantastic alternative to traditional fish and chips.

Ingredients:

• 2 whiting fillets

• 100g plain flour

• 1 egg, beaten

• 100g breadcrumbs (panko for extra crispiness)

• Salt and pepper

• Oil for frying
  

Method:

1. Pat the fillets dry and season with salt and pepper.

2. Dredge the fillets in flour, dip them in the beaten egg, then coat them in breadcrumbs.

3. Heat oil in a pan over medium-high heat and fry the fillets for 3-4 minutes on each side until golden brown.

4. Serve with homemade chips and tartar sauce for a classic fish supper.
   

2. Homemade Whiting Fishcakes

Whiting fishcakes are a great way to use up multiple small fish and create a meal that’s full of flavour.

Ingredients:

• 250g cooked whiting (flaked)

• 300g mashed potatoes

• 1 spring onion, finely chopped

• 1 tsp Dijon mustard

• 1 tbsp fresh parsley, chopped

• Salt and pepper

• 1 egg, beaten

• 100g breadcrumbs

• Oil for frying
  

Method:

1. In a bowl, mix the flaked whiting, mashed potatoes, spring onion, mustard, parsley, salt, and pepper.

2. Shape into patties and chill in the fridge for 30 minutes to firm up.

3. Dip each patty into the beaten egg, then coat in breadcrumbs.

4. Heat oil in a pan and fry the fishcakes for 3-4 minutes per side until golden brown.

5. Serve with a squeeze of lemon and a side salad.
   

3. Oven-Baked Whiting with Garlic and Herbs

For a healthier option, baking whiting in the oven preserves its delicate flavour while keeping it moist.

Ingredients:

• 2 whole whiting (cleaned and gutted)

• 2 cloves garlic, minced

• 1 lemon, sliced

• 2 tbsp olive oil

• 1 tsp dried oregano

• Salt and pepper
  

Method:

1. Preheat the oven to 180°C (350°F).

2. Place the whiting on a baking tray lined with parchment paper.

3. Rub the fish with olive oil, garlic, oregano, salt, and pepper.

4. Stuff the cavity with lemon slices and bake for 15-20 minutes until the flesh is opaque and flakes easily.

5. Serve with roasted vegetables or a light salad.
   

4. Whiting Goujons with Lemon Mayo

Perfect for a quick snack or starter, goujons are bite-sized pieces of fish coated in batter or breadcrumbs.

Ingredients:

• 2 whiting fillets, cut into strips

• 100g plain flour

• 1 egg, beaten

• 100g panko breadcrumbs

• 1 tsp paprika

• Salt and pepper

• Oil for frying

• Mayonnaise and lemon juice (for dipping)
  

Method:

1. Season the whiting strips with salt, pepper, and paprika.

2. Coat in flour, dip in beaten egg, and roll in breadcrumbs.

3. Fry in hot oil for 2-3 minutes until crispy and golden.

4. Serve with a lemon mayo dip for a delicious appetizer.
   

Final Thoughts: Don’t Overlook Whiting!

While whiting might not be the most glamorous catch in UK waters, it certainly deserves more recognition in the kitchen. With its delicate flavour and soft texture, it can be transformed into an array of delicious meals. Whether you prefer it breaded, baked, or turned into fishcakes, whiting is an affordable and sustainable seafood option that any angler can enjoy.

Next time you reel in a few whiting during a winter fishing session, don’t be too quick to throw them back—take them home, prepare them properly, and enjoy one of the sea’s underrated delicacies!

What’s Your Favourite Way to Cook Whiting?

If you’ve got a go-to recipe for whiting, share it in the comments! We’d love to hear how you make the most of this underrated fish.