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Moroccan Fried Whiting Fish

This easy fried fish recipe uses hake or whiting, which can usually be found in abundance in Morocco. In Morocco, hake is referred to as merna, cola, or merluzza. Smaller whiting tends to be tastier than larger ones. Try to select fish that are 7-inch or less in length.

7 ingredients10 preparation steps
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Ingredients

  • 2 pounds whole whiting, gutted
  • 2 teaspoons Moroccan fish spice blend, optional
  • Dash salt
  • Dash freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 cup vegetable oil
  • Lemon wedges, optional

Preparation

  1. 1Steps to Make It
  2. 2Gather the ingredients.The Spruce / Katarina Zunic
  3. 3Wash each fish, checking to be sure the stomach cavities are clean; drain thoroughly.The Spruce / Katarina Zunic
  4. 4Sprinkle the fish with about 2 teaspoons of the Moroccan Fish Spice, and a little bit of salt if desired. Alternatively, season the fish to taste with a light sprinkling of salt and pepper.The Spruce / Katarina Zunic
  5. 5Place the seasoned whiting in acolanderset in a deep bowl and cover tightly; leave in the fridge until ready to cook. (The fish can be prepped up to this point and then refrigerated for up to a day.)The Spruce / Katarina Zunic
  6. 6When ready to fry, place the flour on a plate or shallow dish. Lightly coat the fish with the flour, shaking off the excess, and set aside in a single layer on a tray.The Spruce / Katarina Zunic
  7. 7Pour enough vegetable oil into a frying pan to fully coat the bottom, and heat for 2 to 3 minutes over medium heat.The Spruce / Katarina Zunic
  8. 8Cook the fish in batches, turning only once, until light to medium golden on both sides. Do not crowd the pan. Add a little more oil if needed. For very small whiting, the frying will only be several minutes on each side. For larger whiting, you might find it takes up to 7 to 8 minutes on each side.The Spruce / Katarina Zunic
  9. 9Transfer the fish to a plate lined with paper towels to drain.The Spruce / Katarina Zunic
  10. 10Then transfer the fish to a serving platter. Serve room temperature or warm, with lemon wedges on the side, if desired.The Spruce / Katarina Zunic